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Squash harvest loaf from Leslie Mackie's Macrina Bakery & Cafe Cookbook: Favorite Breads, Pastries, Sweets & Savories by Leslie Mackie and Andrew Cleary

  • buttermilk
  • ground cinnamon
  • nutmeg
  • canola oil
  • butternut squash
  • granulated sugar
  • light brown sugar
  • walnuts
  • pecans
  • eggs
  • all-purpose flour
  • pumpkin seeds

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Notes about this recipe

  • Eat Your Books

    Can substitute pumpkin purée for butternut squash.

  • michalow on February 14, 2018

    Wonderful flavor and texture. I'll reduce the sugar a little bit next time, but this is close to perfect. I used a mix of white and whole wheat flours (2:1) and reduced the cinnamon/upped the nutmeg as per my usual preferences. Baking time was perfect -- tented the loaf during the last 30 minutes. I'll try this with the roasted squash eventually, but it was plenty delicious with canned pumpkin this time around.

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