If you stocked up on fall squash to get you through the winter and have butternut squash on hand, I recommend making this butternut squash sourdough bread. It’s bursting with squash flavor and has a rich consistency, thanks to the sourdough discard.
An added bonus of making this bread is that your house will smell wonderful!
I made three loaves of this bread before Christmas. We devoured a loaf and gave two away.
This recipe makes two loaves. You can eat one now and freeze one for later. Or, share a loaf with a hungry neighbor.
Tips
- Roast the butternut squash covered in a 350 degree oven until soft. You can steam it, but I like the texture of roasted squash.
- Scoop out the seeds, wash them, salt them and roast them in the oven for a savory treat.
Ingredients
You need the following ingredients to make this butternut squash with sourdough bread.
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 2 pinches nutmeg (1/4 teaspoon if you prefer more)
- 1 cup oil (canola or vegetable)
- 4 large eggs
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 cups puréed butternut squash
- 1 cup sourdough discard
- 2 cups walnuts
Directions
Butter two 9 x 5 inch loaf pans.
Preheat the oven to 325 degrees.
Sift the flour, salt, baking soda, baking powder and spices into a bowl and set it aside for later.
Add the sugars and eggs to the bowl of a stand mixer fitted with a whip attachment. Beat them on medium speed until light and fluffy (about 5 minutes). If you use an electric hand mixer, it will take about 8 minutes.
Turn the mixer down to the lowest speed and slowly drizzle the oil into the sugar and egg mixture, blending it until just incorporated. Do not put the oil in all at once. You want to keep the mixture airy and light.
Add the vanilla, squash and sourdough discard and blend together on a low speed.
Fold in the dry ingredients, then fold in the nuts.
Scoop the batter into the loaf pans. Bake for 1 hour – 1 hour and 15 minutes. The bread is done when a toothpick stuck into the center comes out clean.
Cool the bread in the pans for about 30 minutes. Transfer the loaves to a cooling rack and cool a little longer.
Tightly wrap the bread for storage. You can keep it at room temperature for several days or you can freeze it.
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