Butternut Squash Bread with Pecan Streusel

Note :

While this recipe calls for one whole squash, you’ll only end up using 1 cup of it after roasting and puréeing. The leftover roasted squash can be added to soup, salads, smoothies or frozen for the next time you want to make this bread. You could also use store-bought, pre-cut butternut squash or canned squash purée.

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

Special Equipment

Food processor

Method

Roast the squash:

Preheat the oven to 350°F with the oven rack set to the middle. Line a large, rimmed baking sheet with foil.

Cut the butternut squash in half lengthwise and scoop the seeds out using a large spoon. Rub both halves with the oil and place them cut-side down on the prepared baking sheet.

Roast the squash until you can easily pierce the thickest part with a sharp knife, 40 to 50 minutes. Carefully flip over the squash and let it cool for 10 to 15 minutes.

Leave the oven on.

Purée the squash:

Scoop out the flesh and add it to a food processor. Discard the peel. Purée the squash, scraping down the sides once or twice, until smooth. Measure out 1 cup (250g) for the recipe and store the rest for another use.

Return the 1 cup of squash to the food processor for the bread. Set this aside while you make the streusel.

Make the streusel:

In a small bowl, combine the brown sugar, flour, cinnamon, and salt. Using a spoon or rubber spatula, mix in the melted butter until a crumbly dough forms. Add the pecans and use your hands to toss and distribute evenly. Set it aside.

Prepare the loaf pan:

Spray a 9x5-inch loaf pan with cooking spray and line the bottom and sides with a strip of parchment paper, forming a sling. Make sure the paper hangs over both sides—this will make removing the bread from the pan easier.

Mix the wet ingredients:

To the 1 cup of butternut squash purée in the food processor, add the sugar, brown sugar, oil, melted butter, eggs, water, and vanilla. Process to mix, scraping down the sides once.

Mix the dry ingredients:

In a large bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Whisk to break up any lumps.

Combine the wet and the dry:

Add the butternut squash mixture into the flour mixture. Use a rubber spatula or wooden spoon to mix just until combined. A few small lumps of flour are fine.

Assemble and bake the bread:

Scrape the batter into the prepared loaf pan. Sprinkle the streusel evenly over the top.

Bake it until well-risen and the streusel has browned, about 1 hour. A cake tester or toothpick inserted in the center all the way to the bottom should emerge clean without any liquid batter. A few crumbs are okay.

Cool and serve:

Let the bread cool in the pan for 5 minutes. Use the parchment sling to lift it out and onto a cooling rack. Cool completely before serving.