Squash Pecan Bread
It freezes beautifully, so make both and put one in the freezer for later.
Moist and spicy, this easy quick bread was created by Food In The Hills’ consulting chef Rose DuPont. The recipe makes two large loaves. It freezes beautifully, so make both and put one in the freezer for later.
Squash Pecan Bread
Two large loaves
For the streusel
- 2 tbsp granulated sugar
- 1 1/4 cups brown sugar
- 1/2 cup all-purpose flour
- 1 tsp cinnamon
- 3 tbsp unsalted butter, softened
For the bread
- 3 cups all-purpose flour
- 3/4 tsp ground cloves
- 1 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/2 tsp ground cardamom
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup vegetable oil
- 2 1/2 cups granulated sugar
- 3 large eggs
- 2 cups squash purée
- 1 1/2 cups coarsely chopped toasted pecans
- For the streusel - In a small bowl, stir sugars,flour and cinnamon together.
- Add butter and stir with a fork until butter is distributed.
- Use hands to thoroughly mix until crumbly. Set aside.
- For the bread - Preheat oven to 350°F.
- Butter and flour two 9" x 5" x 3" loaf pans and line the bottom of the pans with parchment paper.
- Sift flour, cloves, cinnamon, nutmeg, cardamom, baking soda, baking powder and salt into a medium bowl. In a large bowl, whisk oil, sugar and eggs to blend.
- Add squash purée and stir well with a wooden spoon.
- Stir flour mix into pumpkin mixture in 2 additions, blending well after each addition.
- Mix in pecans.
- Divide batter equally between prepared pans.
- Divide streusel mixture evenly on top of batter and press down lightly.
- Bake about 55 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
- Transfer to racks and cool 20 minutes.
- Using knife, cut around edge of loaves.
- Turn loaves out onto racks and cool completely.
- Can be wrapped and frozen for 3 months.