Sunday, November 10, 2013

Maple Butternut Squash Bread with Maple Butter

by Darla

Maple Butternut Squash Bread with Maple Butter from BakingdomDo you guys ever fell like you just need to unplug for awhile? Sometimes, with the blog and Instagram and Facebook and twitter, I just feel like I’m constantly online, I constantly have my face in an iPad, smartphone, or computer screen. I decided this past week to take some time of from the online world. I didn’t open Instagram for five days. Five whole days. Seeing as Instagram is my favorite social network, it was quite a feat.

But now, you know what?? I’m leaving to go to Spain tomorrow. I’m going to be there for a whole week.

So basically, what I’m saying is that I hope you enjoyed all my quiet time last week, because you’re probably going to get super sick of me bombarding you with crap about Spain this week.

Don’t say I didn’t warn you. ;)

Before I go, though, I made you some bread – easy, delicious, and ready to share butternut squash bread. Oh yeah…with maple syrup. Because duh.

Maple Butternut Squash Bread from BakingdomThis recipe tastes very similar to my favorite pumpkin bread recipe, but with a much milder quash flavor. I think it’s a great fall bread for someone who loves the spices and flavors of autumn, but isn’t crazy about pumpkin. It’s pretty hard to make this any better.

Maple Butternut Squash Bread and Maple Butter from BakingdomWell, pretty much the only thing that makes this better than the awesome it already is, is maple butter. It’s super easy to make, simply delicious, and the perfect compliment to this warm, spicy bread.

Just mix one part syrup with two parts room temperature butter (i.e. 1 tablespoon syrup, with 2 tablespoons butter). Easy. Peasy.

Enjoy!

Maple Butternut Squash Bread
Makes three 7×3-inch loaves (or 6 mini loaves)

*As always, when making a vegan version, be sure all of your ingredients are actually vegan

Ingredients

3 1/2 cups (445 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup (125 ml) canola or vegetable oil
1/2 cup apple sauce
1 cup (200 grams) sugar
1/2 cup (127 grams) brown sugar, packed
1/2 cup of maple syrup (imitation will work, too, but the flavor will be very mild)
4 eggs (or 1/4 cup ground flaxseeds combined with 3/4 cup (187 ml) water, for vegan/dairy free)
1 large butternut squash, roasted and puréed (I used this excellent tutorial from The Shiksa in the Kitchen)
2/3 cup (167 ml) water

To make the bread: Preheat oven to 350 degrees (165 C). Lightly spray three 7×3-inch loaf pans (or 6 mini pans) with nonstick cooking spray with flour, or grease and flour each one; set aside.

In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.

In a large bowl, or the bowl of a standing mixer, combine the oil and apple sauce. Stir in the sugars and syrup until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the butternut squash purée until thoroughly combined. Stir in the water. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain. Divide the batter evenly between the prepared pans.

Bake the 7×3-inch loaves on a rimmed baking sheet for 20 to 22 minutes. Rotate the pans, front to back, and bake for another 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before serving, preferably longer, if you can. (Bake mini loaves, three at a time on a rimmed baking sheet, for 15 to 18 minutes. Rotate the pans, front to back, and bake for another 18 to 20 minutes, until a toothpick inserted in the center comes out clean.)

Recipe by Darla

Maple Butter and Butternut Squash Bread from Bakingdom

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{ 19 comments… read them below or add one }

1 Miriam November 10, 2013 at 4:15 pm

Where in Spain are you going to travell? I guess you have many spanish readers, but since I’m one of them, I am curious to know if you will be 10 or 1000 km away from my hometown jejeje
I hope you enjoy your stay.

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2 Katrina @ Warm Vanilla Sugar November 10, 2013 at 5:04 pm

I definitely need this bread in my life! Delicious!

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3 Madelein - mother to three boys and three girls November 10, 2013 at 5:09 pm

Looks really delicious!

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4 Becca - Cookie Jar Treats November 10, 2013 at 5:53 pm

Beautiful looking bread. :)

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5 Sandie November 10, 2013 at 8:34 pm

I love taking time off from the online world and just living in the moment with my family and friends! Enjoy it!!

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6 Paula November 10, 2013 at 10:09 pm

Oh, I can’t believe it!! Well, yes, I can, now you’re here in Europe. You’re ours for a while, that’s an honor :P

I hope you have a nice time here in Spain, where will you go?? I’ve weakness for norht, but I guess you’ll visit the south, is the most known and common. You’ll enjoy also, have a nice time!!!

Love your bread, as always your recipes and photos can’t be better!!

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7 Nicole @ Vanilla and Beans November 11, 2013 at 8:00 am

Oh, yummy! That looks so delicious!
Have fun in Spain!

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8 María November 11, 2013 at 10:39 am

Hi! I’m wondering the same thing as Miriam, since I am one of your Spanish readers, too :)
Oh, that bread looks delicious and perfect for autumn *¬* I’ll have to try it some day.

Bye ^^

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9 Miriam November 12, 2013 at 12:14 pm

Yo preparé hace un par de fines de semana la receta del “Pumpkin bread with cinnamon streusel” que aparece entre los más populares, que es muy parecida a ésta y está increible de buena. Y se mantiene jugosa muchísimo tiempo.
Por curiosidad, ¿de dónde eres? Yo soy de Murcia.

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10 María November 12, 2013 at 9:46 pm

^^ Yo soy de Galicia, pero vivo en Madrid. La verdad es que estoy deseando probar alguna receta con calabaza, porque nunca lo he hecho, así que tomo nota :D

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11 Andreja November 11, 2013 at 10:26 pm

Wonderful job, like always.

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12 Kadie November 12, 2013 at 4:16 pm

Just curious – do you have a measurement for the butternut squash? Like, in cups or something? I get a little nervous as another recipe I tried (not one of yours) called for a “medium sweet potato” and it ended in disaster b/c apparently I used a not-medium sweet potato ;) Thanks for any advice!!

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13 Darla January 30, 2014 at 2:36 pm

I would guess that it’s about 12 to 15 ounces. I hope this is helpful!

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14 miss messy November 13, 2013 at 6:44 pm

This sounds delicious.. i recently made butternut squash and maple donuts! It’s a great combination. I love the butter!

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15 Beth November 14, 2013 at 2:47 am

Aw…I wanna go to Spain! Or the Netherlands. But I guess I’ll just have to stay in sunny southern California and bake. I made the pumpkin bread with pepitas in the streusel for a staff meeting and it got lots of compliments :).
Diviertete en Espana!

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16 Rochelle @ Oh So Sweet Baker November 18, 2013 at 4:22 pm

Totally loving the colour of this bread. I need to have it in my life now!

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17 aimee November 19, 2013 at 1:21 am

It’s in the oven! I halved the recipe because I had half a baked butternut to use, and I used proportionally less liquid… looks nice in the oven, and bet it’s going to be tasty!

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18 mary November 22, 2013 at 10:12 pm

This looked scrumptious so I baked it the other night. Unfortunately, it came out unbaked in the middle. I put it back in the oven and checked with the toothpick every 10 minutes for the next 20 minutes, and finally pulled it out. The ends were baked, but the middle just wasn’t good. Wonder how it would be without using the oil?

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19 Darla November 23, 2013 at 2:21 pm

Oh no! I’m so sad that your bread didn’t turn out! I used oil in mine, and they baked up fine. I wonder what kind of pan you used? Sometimes, that will have an effect on the way a recipe bakes. I’m sorry the recipe didn’t work for you. :(

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