Genius Buttercup Squash Bread with Sugar Glaze for the Holidays

I grew a ton of pumpkins and squash this year. At the end of the decorating season, I was looking for ways to use up some of my pumpkins and other gourds. I created this Buttercup Squash Bread recipe this year to enjoy through the holidays, and we love it both as a breakfast pastry and as a desert cake with or without ice cream. The base recipe is a family recipe for summer squash bread. This recipe adjusts for the dryness of the squash and adds in the flavors of the cinnamon, nutmeg and olive oil.

This recipe is lovely for holiday baking and is great for using up some of your drier squash – like buttercup or pumpkin. Creamy Kobucha Squash or butternut also works really well. If you only have another more watery variety, you may want to wrap it tightly in cheesecloth and allow it to drain for several hours, squeezing any excess liquid out.

I love olive oil and think it adds a wonderful flavor to this bread / cake. You have the added benefit that it keeps really well right on the counter, thanks in large part to the olive oil.

While I have not used any nuts, walnuts would be a great addition to this recipe for extra texture. If you decide to use them, crush your walnuts into quarters for the filling, or into very small pieces for a topper dusting. Or, for a different taste, try toasted pepitas.

I hope you enjoy it!

Ingredients

Buttercup Squash Bread

1 large buttercup squash or small pumpkin. Other drier winter squash would also work. (Kobucha, Butternut, etc.) Make sure to drain any liquid off wetter winter squash.
1 Tablespoon cinnamon
2 Teaspoons ground nutmeg
1 1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/3 cup granulated sugar
3 eggs
1 cup extra virgin olive oil
1 tablespoon extra virgin olive oil (for the glaze)

The Glaze

1 cup confectioners sugar
2 Tablespoons hot water
1 Tablespoon Olive Oil

Buttercup Squash Bread

Preheat the over to 425 degrees F. Cut your squash in half and drizzle with olive oil. Place cut-side down on a baking pan. Cook until soft, about 30-40 minutes. Allow to cool. Set the oven down to 325 degrees.
Scrape out the flesh of the squash and transfer to a food processor. Purée until smooth and almost creamy.
Scoop out 1 cup of your puréed pumpkin or squash and put in a bowl along with the granulated sugar, eggs and olive oil. Mix well.
Sift the flour, baking soda, baking powder, cinnamon, nutmeg and salt into a separate bowl. Fold the wet ingredients into the dry. Stir until well-combined.
Pour into a buttered or sprayed 9×5 inch bread pan. Bake for about 70-80 minutes, or until a wood skewer inserted into the center comes out clean. Allow to cool prior to transferring or glazing.

The Glaze

Mix together the confectioners sugar along with 2 Tablespoons of hot water in a small bowl. Add one tablespoon of olive oil and mix until you have a smooth, thick consistency. You can add more confectioners sugar if needed.

Drizzle the glaze over the cake, allowing it to drip over the sides. Top with toasted nuts if desired while the glaze is still warm. The glaze should set within one hour.

** when adopting this recipe for mini muffins, adjust baking time to approximately 16-19 minutes, adjusting for altitude and as with the cake, the muffins are done when a wooden toothpick comes out clean.