Butternut Bread

Ingredients

• 1 cup pureed butternut squash
• 2 ½ cup whole wheat flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• heaping ½ tsp ground allspice
• heaping ½ tsp ground nutmeg
• heaping ½ tsp ground ginger
• heaping ½ tsp ground cloves
• ½ tsp salt
• ¾ cup unsalted butter, softened
• ½ packed brown sugar
• ½ sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla extract

Instructions

Preheat oven to 350F. Lightly grease a 9x5 inch loaf pan. Line bottom with wax paper, grease it and then flour the whole thing. Shake out the excess.

Sift flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves and salt together in bowl and set aside.

In another bowl, cream the butter and both sugras with an electric mixer until smooth.
Add eggs one at a time, mixing well after each addition.
Add sour cream, vanilla and the squash. Mix well.
Stir in reserved dry ingredients until just combined.
Spread batter in prepared pan and bake in the center of the oven until a wooden toothpick comes out clean about 50 minutes to one hour.

Cool loaf in pan on a wire rack for 15 minutes.

Run knife around edges and turn it out onto the rack. Peel off wax paper and allow to cool completely before slicing.