Butternut Spice Loaf
Recipe
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Cut squash in half lengthwise; remove seeds. Place cut side down in a shallow
pan; add water to a depth of 1/2 inch. Cover with foil, and bake at 400 degrees
F for one hour or until tender; drain. Scoop out pulp; mash. Discard shell.
Measure 1 3/4 cups pulp; reserve any remaining pulp for other uses.
Beat butter at medium speed of electric mixer until creamy; gradually add sugar,
beating mixture well. Add eggs, one at a time, beating after each addition.
Combine flour and spices; add to butter mixture alternately with squash,
beginning and ending with flour mixture. Stir in pecans. Spoon batter into a
greased and floured 9 x 5-inch loaf pan. Bake at 350 degrees F for 1 hour and 10
minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool
completely on wire rack.