Spiced Butternut (Pumpkin) Bread with a hint of Grapefruit

You can use most winter squash to create delicious baked goods! Butternut squash is particularly moist with a high sugar content, making it perfect for Pumpkin Bread.

Adapted from this recipe (image source)

Ingredients

• 1 ¾ cups (220 g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon table salt

• ¼ teaspoon nutmeg, ¼ teaspoon cloves, ¼ teaspoon ginger

• 1 ½ teaspoons cinnamon

• ½ cup (120 mL) vegetable oil

• ¾ cup (7 oz, 198 g) granulated white sugar

• ½ cup (3¾ oz, 107 g) light brown sugar

• 2 large eggs room temperature

• 1 ½ cups butternut squash puree (roast ‘til soft then puree)

• ¼ cup (60 mL) grapefruit juice (sweetened w. 1 Tbsp sugar)

Directions

Preheat and prepare pan. Preheat oven to 350°F. Spray a 9x5” loaf pan with non-stick cooking spray or grease with butter and set aside.

Combine dry ingredients. In a mixing bowl, whisk together flour, baking soda, salt, nutmeg, cloves, ginger and cinnamon.

Combine wet ingredients. In the same mixing bowl whisk together oil, sugars, eggs, squash, and water until combined.

Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined.

Bake. Pour batter into the prepared loaf pan and bake for 65-70 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack.

Storage: Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.