Apple and Butternut Squash Bread
Yields: 1 (8x4-inch) loaf
 
Ingredients
  • 2⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoons 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)
Instructions
  1. Preheat oven to 350°. Line an 8x4-inch loaf pan with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, apple 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.
  3. 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 tightly in plastic wrap, and store in a heavy-duty resealable plastic bag. Freeze for up to 2 months.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/apple-butternut-squash-bread/