Butternut Squash-Walnut Bread a la Buks

I have a Butternut Squash left when I cooked a Veggie Soup so I decided to try making a butternut squash bread and since I have also Walnuts at home, I added them to the bread recipe as well.   I don't know about baking, but out of necessity as there's no available Pinoy foods to buy near our home, I become interested not only in cooking but also in baking.

I am much inspired, because my hubby has been appreciating the tasteful food that I've been preparing for him at home.   Thanks to the technology now as there are lots of available resources online as as my references in cooking and baking.   It's good that I can come up with my own version of recipe depending on whatever available ingredients at home to be used and according to our liking of taste and ingredients.    I love to cook and bake especially for my hubby.

I'd like to share the actual recipe of the Butternut Squash-Walnut Bread (1 loaf) as shown below using a STEAM INFUSED BAKING of a 3-in-1 NINJA COOKER (a.k.a. Ninja Cooking System). So far, so good! The bread turned out moist, soft, and delicious.  :-)

 Ingredients:
1 cup Butternut, puree*** (please see below)
3/4 cup Packed Brown Sugar
6 tbsp Canola Oil
2 tbsp Coconut Oil
1/4 cup Fresh Milk
2 Raw Eggs
1/2 tsp Vanila Extract
1/2 cup Walnuts, crushed
1 & 1/2 cups All-Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon Sugar

Directions:
1.  In a bowl, mix all-purpose flour, baking powder, baking soda, and salt. Set aside.

 2.  In another bowl, beat brown sugar, canola oil, coconut oil and eggs in another bowl with electric mixer until mixture is smooth. Add butternut squash, milk, vanilla extract. Beat well.  Lightly stir in the walnuts using an electric mixture.   Then gradually add flour mixture, stirring well after each addition until completely combined or well blended.   Use an electric mixer and/or rubber spatula.

 3.  Pour the batter into a greased 8x4 inch loaf pan and sprinkle the top with cinnamon sugar. Cover loaf pan with foil.

4. Pour 2 cups water into pot. Place roasting rack into pot. Place loaf pan on rack. Set OVEN to 350°F, and bake for 40 minutes. Cover and cook until a toothpick inserted in center comes out clean. Remove pan from pot. Let bread cool in pan on cooling rack for at least 10 minutes before slicing.  (This is steam infused baking using a Ninja Cooking System.  Kindly refer below if you're going to use an Oven)

Note:  Directions using an Oven (not a 3-in-1 Ninja Cooking System):

1. Preheat oven to 350 degrees F.

2. Follow Directions 1 to 3 as shown above. To simplify:

     (1.)  Combine all dry ingredients, except brown sugar and walnuts in a bowl; set aside.

    (2.)  Beat brown sugar and all wet ingredients until well combined. Lightly stir in the walnuts and gradually add flour mixture and stir until well blended.  Use rubber spatula and/or electric mixer.

   ( 3.) Pour the batter into a greased 8x4 inch loaf pan and sprinkle the top with cinnamon sugar. You may mix the cinnamon sugar to the butter mixture.

3. Bake at 350 degrees for 60 minutes until golden brown or until a toothpick inserted in the center comes out clean.  Remove loaf pan from the oven. Let it cool. Slice and serve. 

Enjoy eating!

I haven't tried using an oven yet as it's my very first time to bake this Butternut Squash-Walnut Bread.  But I think, it will work as per my references online.  Happy Baking!  Please feel free to let me know of your result in baking this bread by leaving a comment. Thank you.

***Butternut squash puree:
There are ways to cook a squash like steaming, baking or boiling like making a mashed potato.

 The Butternut Squash Puree

As for me, I peeled, and cut the butternut squash  then steam baked it using a 3-in-1 Ninja Cooker for 15 to 20 minutes @ 350 degrees F.  Once cooked, I mashed it using a potato masher. I am so glad I have this Ninja cooking system as it is very convenient and easy to use.

Note:  

1. Original recipe calls for 1/2 cup (or 8 tbsp) of canola oil or cooking oil. I used 6 tbsp of canola oil and 2 tbsp of coconut oil in a jar being melted using a microwave.

2. Original recipe calls for 1/4 cup water but I used 1/4 cup fresh milk instead.

3. I prefer to use brown sugar (packed) instead of using granulated white sugar.

4.You may use other nuts like chopped or crushed peacan instead of walnuts.

5.You may experiment to come up with your own preferable recipe/ingredients.

6.I just made use of the ingredients I have at home like coconut oil in a jar hence, I come up of this recipe.

This is the photo of the remaining butternut squash-walnut bread straight from our fridge. 

Thanks for reading and dropping by!  God speed and enjoy baking!