A quick and easy recipe to use with leftover pumpkin puree of squash. I used up an Autumn squash to make this recipe and it was just perfect.
Squash Loaf with Streusel Topping
Equipment
- 2 1-1.5 lb loaf tin minimum 8.5" x 4.5" x 2.75"
- 1 2 lbs loaf tin 13" x 4" x 4"
Ingredients
Crumb Topping
- 1 cup all purpose flour 125 grams
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon kosher salt
- ½ cup unsalted butter 1 stick, melted and cooled
Pumpkin Bread
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup dark brown sugar lightly-packed
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 3/4 cups of squash puree 425 grams
- 2-½ cups all purpose flour 312.5 grams
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves or all spice
Instructions
- Preheat your oven to 350 degrees.
- Prepare two or one loaf tins by buttering the loaf tin, or lining with parchment.
- In a bowl add all your dry ingredients for your loaf flour, spices, salt, baking powder and baking soda. Whisk together and set aside.
- In a large mixing bowl add you butter and sugar and mix with a whisk until light and fluffy or use a hand mixer.
- Add your eggs one at a time mixing in between each egg. Add your vanilla then squash or pumpkin puree and mix until everything is combined.
- Add your dry ingredients into your wet ingredients and mix until just combined.
- Divide your batter between tow smaller loaf tins or one large loaf tin (Two 1-1.5 lbs tins or One 2lbs tin) and place in your preheated oven.
- Bake for 60-70 minutes or until inserted tooth pick comes out clean. If you are using 1 larger loaf tin you may need to bake for up to 20 minutes longer.
