If you have a bit of roasted squash, sweet potato, or pumpkin left from your holiday dinner, consider pureeing it and adding it to this quick bread. We like it cold and smeared with a bit of butter with morning coffee, but warm works, too! —inpatskitchen
Test Kitchen Notes
This is a great recipe, It's easy to make, versatile, and a great way to add veggies into your diet. I used acorn squash because I happened to have it on hand. The recipe would be good using walnuts instead of pecans.
I think I will chop the nuts a bit larger for more texture, but that's a personal preference.
It might be helpful to give the quantity of nuts before chopping as the amount of nuts after chopping would be determined by how finely they were chopped. —Harlene
softened butter (one stick)
butternut squash, sweet potato, or pumpkin puree
pure maple syrup
milk or cream
rather finely chopped toasted pecans
In This Recipe
In a large bowl cream the butter and sugar together until fluffy. Beat in the eggs, one at a time, followed by the pureed vegetable, maple syrup, vanilla and milk.
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda and then slowly stir into the wet mixture. Stir in the chopped toasted pecans.
Pre heat the oven to 350° F. Grease a 9x5 inch loaf pan and spread in the bread batter. Bake for 50 to 60 minutes.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!