Do 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.
This 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.
Well, 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.
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
3 1/2 cups (445 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon groundÂ nutmeg
1/2 teaspoon groundÂ ginger
1/2 teaspoon groundÂ 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 purÃ©ed (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 purÃ©e 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