Food, Food-Filled Fridays, Life, Recipes

Food-Filled Fridays: Butternut Squash Sweet Bread: It’s Good to Fail.

Today I was cooking up pounds and pounds of butternut squash thanks to a friend who had extra and decided to share! 🙂  It was great, and although it took all morning, I now have a good bit (like 6 lbs!!) of pureed squash ready to freeze for a later date.

I decided to do something fun with my squash as well, so I converted my mother-in-law’s banana bread recipe into a squash bread recipe.  It seemed to work well.

I tasted the batter, and it was sweet enough but not too sweet.  I cooked it for the right amount of time and tested it with a toothpick-like instrument, taking it out of the oven to cool in the pan.



It looks great, right? 🙂

Then, I decided after about ten minutes to pull it from the pan.  It collapsed.  Although I had tested it to make sure it was cooked all the way through, it still managed to be raw in the center.  Rats.

This is how it looks now. 😦





Look at this raw slice! 😦

Well, I decided then and there that I would focus on one thing:

It’s good to fail every once in a while.  It keeps us humble, and it keeps us on our toes.  It helps us grow, it keeps us from getting too comfortable, and it reminds of our fallibility.

So, what do we do when we fail?  Do we quit?  Nope.

We try again. [It’s times like these that I wish ingredients were free….]

Hopefully, take #2 will go better than take #1.  (On a positive note, I think I might try adding some cinnamon and chocolate chips.  It needs a little flair.)

So… take #2…

I re-mixed the batter and added about a cups’ worth of semi-sweet chocolate chips and about 2 tsp. of cinnamon


Take #2: cooling in the pan

(No, I didn’t measure them).  I baked it for a good 10-12 minutes longer this time and let it sit (in the pan) for about twenty minutes, a little scared to take it out in fear of it dumping like the last try.

I did it though… I pulled it out of the pan and let it cool.  🙂  It sliced well, stayed moist despite the long cooking time, and it tastes delicious!!


Take #2: Staying together outside the pan!

At dinner, I told Adam we had some “sweet bread”, curious if he would like it. I didn’t want to tell him it was butternut squash bread–that doesn’t even sound appealing.

He ate a peice and told me it was fantastic! 🙂  That’s when I told him it was butternut squash bread, and he was pleasantly surprised.

Whoohoo!!  Success!


Sliced... cooked...and yummy!

Here’s the recipe! 🙂  Enjoy!!

Butternut Squash Sweet Bread

From the kitchen of: Bonnie Bowman

1 c. mashed butternut squash (if you want, you can replace this with 3/4 c. mashed banana, which is equal to about 2 bananas)

Mix in:
1 egg
1/2 c. brown sugar
1/4 c. oil
1/2 c. milk
1/2 tsp vanilla
Mix the dry ingredient separately and add to wet ingredient:
1/2 C potato starch
1/2 C cornstarch
5 tsp baking powder
3/4 tsp Xanthan Gum
1/4 tsp baking soda
1/4 tsp salt
2 tsp. cinnamon (This is my addition)
Then mix in your choice of
1/4 c. chopped pecans/walnuts
3/4 c. semi-sweet chocolate chips
Bake in greased pans at 350 for 50-55  minutes, depending on size of pans.
Makes 1 large loaf or 2-3 small ones.
Freeze it sliced between wax paper.
Go ahead and try it! It’s a great way to get your non-veggie lovers to eat some squash! =)
Tune in next week for some more Food-Filled Fridays! =)

4 thoughts on “Food-Filled Fridays: Butternut Squash Sweet Bread: It’s Good to Fail.”

  1. When Adam told me he liked it, I said it was a neat way to get him to eat squash! Now try it instead of pumpkin in a pie.

      1. i just printed off the recipe,ill give it a try,bonnies can sub any winter squash for pumkin and sometimes its even better!

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