Butternut Squash is the New Pumpkin

Last night I was in the mood for some pumpkin bread….but all out of pumpkin puree. I did however, have some butternut squash on hand {which must be cooked and smashed up first FYI}. I didn’t have any chocolate chips either which is what I usually toss in my pumpkin bread…so I got all crazy up in here and made Butternut Squash Bread with Butterscotch Chips. Yeah I don’t mess around. Except for the fact that it’s a little undercooked it turned out great. So in case you want to change up your fall bread line up, or happen to be plum out of pumpkin but chock-full of butternut squash you might want to try this.

• 2cups butternut squash puree
• ½cup vegetable oil
• 2eggs
• 1 ⅓cups sugar
• 1 ½cups flour
• 1teaspoon salt
• ½teaspoon baking soda
• ½teaspoon baking powder
• 1teaspoon cinnamon
• ½teaspoon ground cloves

Preheat the oven to 350 degrees. Grease and flour a 9×5″ loaf pan.
In a large bowl, mix together the squash, oil, eggs, and sugar. Combine the flour, salt, baking soda, baking powder, cinnamon, and cloves and stir into the wet mixture until just combined.
Pour the batter into the prepared pan. Bake 55–65 minutes or until a toothpick comes out clean when inserted into the center of the loaf.

* I got the original recipe here.

Here are my changes/substitutions:

*No oil, 1/2 cup applesauce instead

*1 cup sugar

*1 cup whole wheat flour, 1/2 cup white

*I used 1 1/2 tsp. of pumpkin spice instead of the cinnamon and cloves

*And added about a cup of butterscotch chips

*I should have cooked my bread longer–so just be aware of that.