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Butternut Squash Bread with Pecan Streusel
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
125 minutes
Switch pumpkin for sweet butternut squash in this moist quick bread, topped with nutty pecan streusel. Perfect for breakfast with coffee or tea.
Ingredients:
  • For the squash purée
  • 1 medium (about 2 1/2-pound) butternut squash
  • 1 teaspoon canola or vegetable oil
  • For the topping
  • 1/3 cup (70g) light brown sugar, packed
  • 1/3 cup (46g) all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 pinch salt
  • 3 tablespoons unsalted butter, melted
  • 1/3 cup (42g) chopped pecans
  • For the bread
  • Nonstick cooking spray for the loaf pan
  • 1/2 cup (100g) sugar
  • 1/2 cup (105g) light brown sugar, packed
  • 1/4 cup canola or vegetable oil
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups (210g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
Instructions:
  • To prepare the squash, preheat your oven to 350°F and position the rack in the middle. Line a large baking sheet with foil. Halve the butternut squash lengthwise, remove the seeds, and coat both halves with oil. Arrange the halves cut-side down on the baking sheet. Roast until tender when pierced with a knife, 40 to 50 minutes. Flip the squash over and allow it to cool for 10 to 15 minutes while keeping the oven on.
  • Prepare the squash: Scoop out the flesh and add it to a food processor, discarding the peel. Blend until smooth, scraping down the sides as needed. Measure out 1 cup (250g) for the recipe and set aside the remainder for later use. Return the 1 cup of squash to the food processor for the bread, then proceed to make the streusel.
  • Prepare the streusel by blending brown sugar, flour, cinnamon, and salt in a small bowl. Incorporate melted butter until a crumbly texture forms. Gently add pecans and distribute evenly by hand. Set aside.
  • Prepare the loaf pan by generously spraying a 9x5-inch loaf pan with cooking spray and lining it with parchment paper to form a sling that hangs over both sides for easy bread removal.
  • Combine the wet ingredients in a food processor: Add butternut squash purée, sugar, brown sugar, oil, melted butter, eggs, water, and vanilla. Process until well combined, scraping down the sides as needed.
  • Combine flour, cinnamon, nutmeg, baking soda, baking powder, and salt in a large bowl. Whisk to ensure a smooth mixture.
  • Combine the wet and dry mixtures by gently folding the butternut squash mixture into the flour mixture using a rubber spatula or wooden spoon. Mix until just combined, it's okay to have a few small flour lumps.
  • Transfer the batter into the loaf pan. Sprinkle the streusel on top evenly. Bake for about 1 hour until the bread rises well and the streusel browns. Check for doneness by inserting a cake tester or toothpick into the center; it should come out clean with a few crumbs.
  • Let the bread cool in the pan for 5 minutes, then use the parchment sling to transfer it onto a cooling rack. Allow it to cool completely before serving.

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