Easy squash bread recipe| Moist & Delicious quick bread ( you can also use caned pumpkin)

Prep: 20 minutes Bake: 55 minutes 1 hour

Oven: 350°F Makes: 2 loaves (32 slices)

Ingredients

• Dry
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ tsp Baking soda
• ¾ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Wet
• 2 eggs
• ½ cup cooking oil
• ¾ cup sugar
• ½ cup Milk 
• 1 cup puréed butternut squash or pumpkin (Pureed)

Instructions

1. Preheat the oven to 350°F.
2. In a large bowl, combine all of the dry ingredients. I prefer using a whisk to break up any lumps in the flour, as I find sifting to be unnecessary.
3. In a smaller bowl, whisk together all of the wet ingredients. To ensure the oil and eggs are incorporated, I start by mixing the eggs and oil to create a smooth, emulsified base, then add the remainder of the wet ingredients.
4. Once everything is well combined, add the wet ingredients to the dry mixture. Avoid using a whisk; instead, opt for a spoon or spatula. Gently fold the ingredients together, being careful not to overmix.
5. I recommend letting the batter rest for about 15 minutes to allow the gluten to relax. Then, pour the batter into a 9 x 5-inch pan and bake for approximately 55 minutes 1 hour