Decadent Maple Walnut Butternut Squash Bread with Streusel
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Author:souzanfood
Total Time:1 hour 20 minutes
Yield:1 loaf 1x
Description
Indulge in decadent butternut squash bread topped with maple walnut streusel A perfect blend of flavors for your fall baking adventures
Ingredients
Scale
2 cups butternut squash puree
1 cup maple syrup
1/2 cup vegetable oil
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup walnuts, chopped
1/2 teaspoon nutmeg (optional)
1/4 cup dried cranberries or raisins (optional)
Chocolate chips (optional)
Light dusting of powdered sugar (for garnish)
Maple glaze (for garnish)
Fresh apple slices (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
If you haven’t done so already, roast and blend the butternut squash until smooth. Let it cool slightly before using.
In a large mixing bowl, whisk together the butternut squash puree, maple syrup, vegetable oil, and eggs until well combined.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
Gently fold in the chopped walnuts, ensuring even distribution throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
In a small bowl, mix together 1/4 cup chopped walnuts, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 2 tablespoons melted butter. Sprinkle evenly over the top of the batter.
Place the loaf in the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice the bread and serve it as is or with your favorite spread.
