Butternut Squash Pound Cake

butternut squash pound cake

My family is a bit pumpkined out…
it isn’t even Thanksgiving yet.

I guess when you start baking with pumpkin in September,
that’s bound to happen.

But, I LOVE baking with the flavors of fall.

Then, I spotted my  abundance of squash.
I figured if pumpkin could be a dessert, why not butternut squash.

While this pound cake  does not SCREAM with squash flavor,
it is delicious,
and I suppose if it tasted like squash,
I wouldn’t be able to get my kids to eat it.

Enjoy!

Butternut Squash Pound Cake
1 cup of squash puree
2 cups of flour
1 cup of butter {room temperature}
2 eggs
3/4 cup of maple sugar
{I love maple with squash – if you’re using regular sugar increase to 1 cup}
1 tsp vanilla
1 tsp baking powder
{my loaf was a bit flat – I would probably try 1 1/2 – 2 tsp next time}
1/2 tsp salt

sift together the flour, salt, and baking powder
{set aside}
cream together the butter and sugar
add in the vanilla and eggs {one at a time}
gradually add in the flour
mixing only until all the ingredients are combined

spoon into a buttered loaf pan
bake @325 for 50 – 60 minutes

technically, pound cake is dessert, but I enjoyed mine toasted for breakfast:)

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