Original recipe yields 20 servings
Based on a 2,000 calorie dietSee full nutrition
This yields a lot of batter, so I opted to make some muffins in addition to a loaf. For those not knowing how to achieve a cooked butternut squash, just cut in half lengthwise, brush the inside...
Even my kids loved these! I replaced the shortening with 1/3 c. applesauce and 1/3 c. canola oil. This recipe made 24 nice muffins so I did the first dozen without nuts and the second with 1/3...
This is a perfect use of butternut squash from the garden. I used twice the amount of cinnamon but half the amount of ground cloves because I thought the cloves would be too aggressive for our ...
Great recipe -- easy to make, and quite delicious! I substituted 2/3 cup shortening for 1 cup butter, and added twice as much cinnamon. It came out perfect.
I followed the recipe exactly with exception of leaving out cloves and adding a tsp. of ground Nutmeg. It was moist and tender with a great taste and pleasing "spicy" smell.
Iused butter instead of shortening, and I replaced 1 cup of sugar with 3/4 cup of raw honey, adding about 1/4 tsp. of baking soda to complement that. I used 1/3-1/2 as much cloves, as that's wh...
Thanks! This is one of the best quick bread recipes I've found on here. The only change I made was to use splenda instead of sugar. It rose well and cooked evenly on the inside and the outsid...
Very moist! I made it with acorn squash and added dried cranberries and pepitas.
I used chopped pecans and omitted the raisins when I made the recipe. It was a very creative way to use butternut squash. Since it made two loaves, I kept one and gave one away.