Butternut Squash Bread with Pecan Streusel

Try using naturally sweet and moist butternut squash in place of pumpkin in this tasty fast bread. Serve it for breakfast with coffee and tea and a sprinkle of light spices. The topping is a crisp, nutty pecan streusel.

Ingredients :

For the squash purée

• 1 medium (about 2 1/2 pound) butternut squash

• 1 teaspoon canola or vegetable oil

For the topping

• 1/3 cup (70g) light brown sugar, packed

• 1/3 cup (46g) all-purpose flour

• 1/2 teaspoon ground cinnamon

• 1 pinch salt

• 3 tablespoons unsalted butter, melted

• 1/3 cup (42g) chopped pecans

For the bread

• Nonstick cooking spray for the loaf pan

• 1/2 cup (100g) sugar

• 1/2 cup (105g) light brown sugar, packed

• 1/4 cup canola or vegetable oil

• 4 tablespoons unsalted butter, melted

• 2 large eggs

• 2 tablespoons water

• 1/2 teaspoon vanilla extract

• 1 1/2 cups (210g) all-purpose flour

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 3/4 teaspoon baking soda

• 1/4 teaspoon baking powder

• 1/2 teaspoon salt

Special Equipment

• Food processor

STEPS :

     1. Roast the squash :

Set the oven rack in the center and heat the oven to 350°F. Foil a big baking sheet with a rim.

Butternut squash should be cut in half lengthwise, and the seeds should be removed using a large spoon. Place both halves cut-side down on the preheated baking sheet after rubbing both with oil.

For 40 to 50 minutes, roast the squash until the thickest section can be readily pierced with a sharp knife. The squash should be carefully turned over and allowed to cool for 10 to 15 minutes.

Keep the oven running.

     2. Purée the squash :

Remove the meat with a spoon and place it in a food processor. Throw away the peel. Blend the squash till smooth, scraping down the edges a couple of times. To use in the recipe, measure out 1 cup (250g) and reserve the rest for another purpose.

To make the bread, add the 1 cup of squash back to the food processor. While you create the streusel, put this aside.

     3. Make the streusel :

Brown sugar, flour, cinnamon, and salt should all be combined in a small bowl. Add the melted butter and stir with a spoon or rubber spatula until a crumbly dough forms. Use your hands to properly distribute and toss in the pecans. Leave it alone.

     4. Prepare the loaf pan :

Using a piece of parchment paper to create a sling, coat the bottom and sides of a 9x5-inch loaf pan with cooking spray. It will be simpler to remove the bread from the pan if the paper hangs over both edges.

     5. Mix the wet ingredients :

Add the sugar, brown sugar, oil, melted butter, eggs, water, and vanilla to the 1 cup of puréed butternut squash in the food processor. Mix the ingredients while once scraping the sides.

     6. Mix the dry ingredients :

The flour, cinnamon, nutmeg, baking soda, baking powder, and salt should all be combined in a big bowl. To remove any lumps, whisk.

     7. Combine the wet and the dry :

Mix the flour mixture with the butternut squash mixture. Just until mixed, stir with a wooden spoon or rubber spatula. You only need a few little lumps of flour.

     8. Assemble and bake the bread :

Scrape the batter into the loaf pan you just prepared. Over the top, evenly distribute the streusel.

It will take approximately one hour to bake it well-risen and with browned streusel. There should be no liquid batter visible when a cake tester or toothpick is placed in the center all the way to the bottom. Some crumbs are acceptable.

     9. Cool and serve :

Give the bread five minutes to cool in the pan. It can be removed and placed onto a cooling rack using the parchment sling. Prior to serve, complete cooling.

Read More Recipes : CLICK HERE