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Author Notes: 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
Food52 Review: 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
Makes one loaf
- 1/2 cup softened butter (one stick)
- 3/4 cup granulated sugar
- 2 eggs
- 1 cup butternut squash, sweet potato, or pumpkin puree
- 1/4 cup pure maple syrup
- 1 tablespoon vanilla extract
- 3 tablespoons milk or cream
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup rather finely chopped toasted pecans
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Thanksgiving Leftovers