Butternut Squash Bread with Ginger

Butternut Squash Bread with Ginger is a comforting celebration of the warm delicious flavors of fall. It's a delightful breakfast, brunch, a snack or dessert.

I love fall baking -- especially on the weekends. It's so comforting to be in a warm kitchen creating scrumptious desserts.

Butternut Squash Bread with Ginger is the perfect fall treat.

Loaded with roasted squash, crystalized ginger and a handful of warming spices, this could be your go-to breakfast, brunch, snack or dessert this fall.

Some Ingredient Notes

• roasted butternut squash purée - Check out this guide to roasting butternut squash. It's easy. Substitution: You can swap the butternut squash purée for pumpkin if you'd like. Though the two are quite similar, the butternut is slightly sweeter than pumpkin. (And butternut squash bread is more unique, which is fun.)
• extra virgin olive oil - Baking with oil creates a super moist bread/cake.
• crystalized ginger - This adds a lively flavor -- it sort of "wakes up" the bread/cake, and I would not skip it!
• ground cinnamon, ginger and cloves - These spices warm the bread's flavor up, and they'll warm you up too!

How to Make Butternut Squash Bread

- Ideally, you should roast the squash a day ahead of time. Here's how to do it.

Recipe Tip: If you don't want to roast your own squash, this butternut squash bread recipe can be made with purée from a can. Many stores carry it the fall, and if you don't see it, this is a good one. I like roasting the squash because the flavor is more intense and slightly caramel-y.

- Preheat the oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper.

- Add the squash, olive oil, eggs, sugar, honey and vanilla to a large mixing bowl. With an electric mixer or whisk, blend until smooth.

- In another bowl, combine the flour, baking powder, all of the spices and the salt.- Add this to the wet ingredients and mix -- just until you no longer see dry spots of flour. Then fold in the crystalized ginger.

- Pour the batter into the prepared parchment-lined loaf pan and bake in the until it's golden and cracked on top, about 1 hour.

Recipe Tips: I suggest a 9 x 5-inch loaf pan for this recipe, though it can be made in one that's 8½ x 4½ inch. In the latter, it will likely rise above the pan during the baking time. Don't worry -- it will sink a bit as it cools. Also, if you think the top of the bread is getting too dark and it hasn't finished baking yet, loosely place a piece of foil on top for the remaining baking time.

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 Let it cool in the pan for at least 20 minutes. Use the parchment paper to lift it out, and slice when you're ready to serve.

Serving Suggestions

• I guarantee you, if you make this butternut squash bread and have a warm slice with a perfect cup of coffee -- it will be an incredibly pleasant and delightful eating experience.
• How about warming it and adding a scoop of vanilla or cinnamon ice cream? It's amazing!
• You can toast it and serve it with a spread of butter. Maybe even drizzle a little honey on top.

How to Store it

• The bread can be made up to two days ahead of time -- and you can keep it at room temperature, in an airtight container.
• After two days, it can be refrigerated for a few days, or frozen for up to about three months, wrapped tightly. (If you freeze it, using Ziploc freezer bags is easy.)

More Butternut Squash Deliciousness

I hope you enjoy every last crumb of this Butternut Squash Bread as much as my family and I do!

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