Best Spiced Butternut Squash Apple Bread Recipes

AUTUMN SPICED BUTTERNUT SQUASH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
• Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

APPLE AND BUTTERNUT SQUASH BREAD

Steps:

• Preheat oven to 350°. Line an 8x4-inch loaf pan with parchment paper.
• In a large bowl, whisk together flour, baking powder, baking soda, apple pie spice, and salt. In a medium bowl, stir together squash, cream, eggs, brown sugar, oil, and granulated sugar. Add squash mixture to flour mixture, stirring to combine. Fold in apples. Transfer batter to prepared pan. Top with Crumble Topping.
• Bake until a wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Let cool in pan for 20 minutes. Remove from pan, and let cool completely on a wire rack. Wrap tightly in plastic wrap, and refrigerate for up to 4 days. To freeze, wrap tightly in plastic wrap, and store in a heavy-duty resealable plastic bag. Freeze for up to 2 months.
• In a large bowl, whisk together flour, oats, sugar, salt, baking powder, and apple pie spice. Using a pastry blender, cut in cold butter until mixture is crumbly. To create larger crumbs, squeeze mixture together by handfuls. Chill until ready to use, or up to 2 days.
• Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
• Cut squash in half, and remove seeds and pulp. Place squash, cut side down, on prepared pan. Brush with oil, and sprinkle salt on both sides.
• Roast until tender, about 45 minutes. Let cool on a wire rack.
• Scoop roasted squash flesh from skin; discard skin. Place flesh in the work bowl of a food processor with brown sugar, pumpkin pie spice, and lime juice; purée until smooth.
• Transfer to a large saucepan, and stir in cider. Bring mixture to a simmer over medium heat, stirring frequently. Cook until thickened, about 10 minutes. Remove from heat; stir in bourbon, if using.

BUTTERNUT SQUASH & APPLE BREAD

Steps:

• Heat oven to 350 degrees. Lightly grease a 9x5x3 loaf pan.
• Combine the flour, sugar, spices, baking powder, nuts and cranberries in a large mixing bowl.
• Combine the thawed squash, eggs, applesauce and apple juice (or milk) in another large bowl.
• Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold in until just combined.
• Pour into the prepared pan and bake in the center of the oven for 1-1/4 hours until baked through (a toothpick inserted into the center comes out clean). If baked as muffins, cooking time will be approximately 30 minutes.

NOR'S CHUNKY APPLE BUTTERNUT SQUASH BREAD

Steps:

• 1. grease 2 loaf pans heat oven to 350 degree's. In a large bowl. On low speed mix eggs,oil,applesauce,squash, vanilla,and sugars together. Set aside.
• 2. in another bowl sift the flour,spices, baking soda and baking powder together.
• 3. slowly add the flour to the wet ingredients. Mix as you add ingredients on low speed. Mix in by hand the apples,Walnuts,and( raisins optional) until combined.
• 4. divide batter in to 2 loaves pans. Mix with pastry blender all of the Streusel ingredients together except nuts until crumbly. Mix in the nuts. Sprinkle over the 2 loaves. Bake approximately one hour,or until pick comes out with just a few crumbs. Cool and serve.

BUTTERNUT SQUASH APPLE BAKE

Steps:

• Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.