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About the Recipe: For a unique breakfast treat, bake up a butternut squash quick bread, flavored with warm spicy cinnamon and nutmeg. Add a streusel for a sweet crunchy top and drizzle with some fresh orange glaze. This harvest bread is easy to make and delicious to serve for breakfast, brunch, or as a snack.
Recipe Inspired by George Frederick, Lincoln, Nebraska; recipe shared in Penzeys Spices, Harvest 2020 booklet.
His friends and a local food bank benefit from his bumper garden crops.
Prepare Bread Batter: In a large mixing bowl, cream egg, oil, sugar, grated squash, and vanilla until well mixed. In a separate bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Stir into creamed mixture to form smooth batter; stir in pecans.
Adding the Streusel: Evenly spoon the batter into prepared loaf pan; Sprinkle the top evenly with streusel.
Bake Quick Bread: Bake at 325-degree F oven for 45 to 50 minutes or tests done when toothpick inserted in the center comes out clean and the bread is golden. Remove from oven; cool 10 minutes; loosen sides of bread. Remove from pan. Let cool before glazing.
To Serve: Garnish top of bread with several mandarin orange slices; serve bread in slices Yield: 1 loaf
Serves: 6 to 8
pdf for Copy of Recipe – Butternut Squash Quick Bread with Cinnamon Streusel
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