Apple and Butternut
Squash Bread
MAKES 1 (8X4-INCH) LOAF
We like to make this crumble-topped
loaf on slow weekends and freeze
slices to have on hand when guests
drop by.
22⁄3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon apple pie spice
½ teaspoon kosher salt
1½ cups grated peeled
butternut squash
1 cup heavy whipping cream
2 large eggs
¾ cup firmly packed light
brown sugar
½ cup vegetable oil
¼ cup granulated sugar
1 cup chopped peeled
Gala apples
Crumble Topping
(recipe follows)
- Preheat oven to 350°.
Line an 8x4-inch loaf pan
with parchment paper. - In a large bowl, whisk together
flour, baking powder, baking soda,
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 slices
tightly in plastic wrap, and store
in a heavy-duty resealable plastic
bag. Freeze for up to 2 months.
Crumble Topping
MAKES ABOUT 1 CUP½ cup all-purpose flour
¼ cup old-fashioned oats
¼ cup sugar
¼ teaspoon kosher salt
1⁄8 teaspoon baking powder
1⁄8 teaspoon apple pie spice
3 tablespoons cold
unsalted butter, cubed- 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. Refrigerate
until ready to use,
up to 2 days.
Visit tasteofthesouthmagazine.com
for our Butternut Squash and
Bourbon Spread recipe.