This butternut squash and pear bread may be the best bread I’ve ever made. It’s so hard to get bread just right, moist, but done in the middle, and brown on top but not too done. Today I nailed it! I love the flavor of almond extract and the pear gives squash bread a lift!
Butternut Squash and Pear Bread
~ Ingredients ~
1 c. mashed cooked butternut squash or pumpkin
1 fresh ripe Bosc pear, chopped
3 tbl. ghee or melted butter
1 large egg
1 tsp. baking soda dissolved in 1 tbl. water
1 tsp. almond extract
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
pinch of salt
3/4 Einkhorn flour*
3/4 purple barley flour*
~ Directions ~
Line a baking pan with parchment and preheat oven to 375°. Stir together squash, pear, ghee, egg, almond extract, baking soda, cinnamon, nutmeg and salt. Work in flours. Scrape batter into bread pan. Place pan on a baking sheet in middle of oven for 40-45 minutes. Check for doneness. Remove from oven, wait a few minutes then lift it from pan. Carefully peel off parchment and cool on rack. Serve with a smear of ghee. Enjoy!
*Einkhorn, or original wheat, has the original 14 chromosomes, unlike modern wheat, or wheat that’s been grown and commercially available in this country since the 1950’s. If you are looking for a source of Einkhorn, contact me. I bought purple barley flour from a local farm through my farm box. You may not be able to find this. You could substitute/experiment with other flours.
This bread would be great in the morning with a cup of fresh-brewed tea. Please let me know if you try it! – Kaye
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