Butternut Squash Bread with Gingeris a comforting celebration of the warm, delicious flavors of fall. It's breakfast, brunch, a snack or dessert.* Please note that 1 hour, 45 minutes is roasting the squash, which you can do up to 2 days ahead. The active work time for this recipe is only about 15 minutes.*Makes 1 (approximately 9 x 5-inch) loaf of bread
Set the oven and prepare the pan. Preheat the oven to 350°F, adjust a rack to the center, and line an (approximately 9 x 5-inch) loaf pan with parchment paper. (Use a large piece that will cover the sides and cut slits in each corner so that it will lay flat along the edges.)
Make the batter. Add the squash, olive oil, eggs, sugar, honey and vanilla to a large mixing bowl. With an electric mixer or whisk, blend until it's as smooth as possible. In another bowl, combine the flour, baking powder, all of the spices and the salt. Add this to the wet mixture and mix -- just until you no longer see dry spots of flour.
Add candied ginger and fill the pan. Fold in the crystalized ginger and then pour the batter into the prepared parchment-lined loaf pan.
Bake. Place the pan on a baking sheet, and bake in the preheated 350°F oven until it's set, slightly golden, and is cracked on top -- this will take approximately 1 hour. Turn the baking sheet around about half way through the cooking time.
Cool, slice and serve. Let it cool in the pan for at least 20 minutes. Then use the parchment paper to lift it out. Slice when you're ready to serve. (Keep it whole until you're ready because it will help hold in the moisture.)