In this Not-Too-Sweet recipe, you can have warm soft, and satisfying pumpkin bread within an hour.
It’s a quick, easy, and delicious way to use your winter squash or pumpkin!
Topped with an amazing pecan crunch and sweetend with maple syrup, this recipe will hit the spot.
Why I chose to use Northern Georgia Candy Roaster squash:
I used this type of squash because my husband grew a beautiful batch of them this year. However, this recipe is great for any type of pumpkin or winter squash purée you want!
Have you ever tried this variety of squash?
To me these guys look like giant bananas. They have a pale yellow to tan color with a long curved body.
Their mild and sweet flavor is great when baked, steamed, grilled, or cooked like any other winter squash. Northern GA Candy Roasters are perfect for pies, casseroles, bread, or plain.
To get started:
We cooked ours in a pressure cooker and puréed the entire squash (the same way as we would with pumpkin) but you could certainly bake it and scoop out the inside instead.
Check out our video on how to make pumpkin purée HERE.
Northern GA Candy Roaster (Winter Squash) Bread
Ingredients
- 2 Cups Flour
- 1/2 Cup Oatmeal
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 3 Eggs
- 1-1/2 Cups Squash Puree'
- 1/2 Cup Maple Syrup
- 1/2 Cup Pecans
Topping
- 1/2 Cup Pecans
- 1/4 Cup Oatmeal
- 1 TBSP Maple Syrup
- 1 TBSP Oil Olive, Coconut, or Butter
Instructions
- Preheat oven to 350°.
- In a mixing bowl, mix together dry ingredients.
- Add in the wet ingredients and stir until well combined.
- Pour the mixture into a greased bread pan.
- In a small bowl, mix all the topping ingredients together.
- Sprinkle the topping mixture onto your bread dough.
- Bake for 45-55 minutes or until a knife comes out clean.
- Cool and Enjoy!
We hope you enjoy thos bread!
Have a wonderful day!
~ Amy
