Friday is my no work-no sitter-no plans day. I love hanging out with my two littlest ones, baking something yummy to snack on, and leisurely enjoying a cup (or two) of coffee… This past Friday, I found a can of canned pumpkin in my cupboard and I had some leftover butternut squash in my refrigerator so my younger daughter and I made pumpkin squash bread. It was delicious – gone in a day!
Generally, one can of canned pumpkin equals about 1 1/2 cups or so. I had made pumpkin bread last week and only used 1 cup out of the can so I needed to make up the difference. Leftover butternut squash did the trick. In fact, you don’t even need canned pumpkin at all – a lot of canned pumpkin is really a combination of winter squashes – including butternut squash. So next time you make some butternut squash, set aside a a cup of mashed squash to make some bread.
Notes about the flour … I used Bob’s Red Mill All Purpose Gluten Free Flour. Because there is so much flavor from the pumpkin pie spices and the squash, you don’t notice any taste difference with the gluten free flour. This recipe is an easy swap! I’ve made it with regular flour and the only difference I noticed was that it took a little longer to cook by a few minutes.
Notes about pumpkin pie spices … I have an already combined spice jar from Trader Joe’s but if you have cinnamon, nutmeg, ginger, and allspice you can make your own!