This Butternut Squash Loaf with Pecan Streusel looks and tastes a lot like a traditional pumpkin loaf. It has lots of fall spices like cinnamon, nutmeg and ginger which not only goes well with squash but also pecans! The streusel really makes this autumn quick bread shine!
Squash is a native vegetable to North America. It was very popular with Native Americans and was thought to promote fertility. In the Spanish conquistador times, an explorer brought squash seeds back to Spain from Peru but it did not become popular!
Butternut squash has a little different story than other squashes. Butternut squash was created in the 1940’s by a man who crossed a Hubbard squash with a Gooseneck squash. Butternut squash was better for transportation too. It got its name because it was “smooth like butter and sweet like nut.” Believe it or not, when you buy canned puréed pumpkin at the store, you’re probably getting a mixure of squshes instead! How tricky!
It may seem like an annoying extra step, but roasting a fresh squash before making this recipe really makes this loaf go the extra mile!
Time for the recipe!
Butternut Squash Loaf with Pecan Streusel
Butternut Squash Loaf
- 1 cup roasted butternut squash
- 1/2 cup canola oil
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon ground cloves
- Peel half a butternut squash and cut it into 1 inch cubes. Place on a parchment lined sheet tray. Drizzle a little bit of olive oil over squash and mix to coat all the pieces.
- Bake squash at 400 degrees for 25 minutes.
- Once soft, mash squash with potato masher or fork until a puréed consistency.
- Preheat oven to 350 degrees.
- In a medium bowl, combine flour, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Whisk until combined.
- Add mashed butternut squash, canola oil, eggs, milk and vanilla to the dry ingredients. Mix with spatula until combined, be careful not to overmix.
- Pour batter into a greased 9 inch loaf pan.
- Make pecan streusel.
- 3/4 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup butter, melted
- 1/2 cup chopped pecans
- In a medium bowl combine all ingredients, mix with a spatula until crumbly.
- Cover butternut squash batter with streusel.
- Bake for 1 hour to 1 hour 15 minutes, until toothpick inserted into middle comes out clean!
This spiced squash loaf is delicious and great as a snack or breakfast on the go!