{"id":8100,"date":"2024-02-15T21:50:34","date_gmt":"2024-02-15T21:50:34","guid":{"rendered":"https:\/\/fmf-old.abidesites.com\/?post_type=recipes&p=8100"},"modified":"2025-09-05T22:43:54","modified_gmt":"2025-09-05T22:43:54","slug":"cinnamon-butternut-bread","status":"publish","type":"recipes","link":"https:\/\/fmf-old.abidesites.com\/?recipes=cinnamon-butternut-bread","title":{"rendered":"Cinnamon Butternut Bread"},"content":{"rendered":"

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Cinnamon Butternut Bread with Whipped Maple Butter<\/h2>\n

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For the Bread<\/h4>\n
    \n
  • 1 15 oz can Farmer's Market Organic Butternut Puree<\/li>\n
  • 3\/4 cup Granulated sugar<\/li>\n
  • 3\/4 cup Light brown sugar<\/li>\n
  • 3\/4 cup Vegetable oil<\/li>\n
  • 2 Large eggs<\/li>\n
  • 3\/4 tsp Vanilla extract<\/li>\n
  • 1\/2 cup Milk<\/li>\n
  • 2 cups All-purpose flour<\/li>\n
  • 1 tsp Baking soda<\/li>\n
  • 1\/8 tsp Baking powder<\/li>\n
  • 2 tsp Cinnamon<\/li>\n
  • 1\/2 tsp Salt<\/li>\n<\/ul>\n

    Crumble Topping<\/h4>\n
      \n
    • 3\/4 cup All-purpose flour (`)<\/li>\n
    • 6 tbsp Brown sugar (packed)<\/li>\n
    • 3 1\/2 tbsp Unsalted butter<\/li>\n
    • 1 tsp Cinnamon<\/li>\n
    • 1\/8 tsp Pumpkin spice<\/li>\n
    • 1\/16 tsp Salt<\/li>\n<\/ul>\n

      Whipped Maple Butter <\/h4>\n
        \n
      • 8 oz Unsalted butter (very soft)<\/li>\n
      • 1\/2 cup Maple syrup (pure)<\/li>\n
      • 1\/4 tsp Salt<\/li>\n<\/ul><\/div>\n
        \n

        For the Maple Butter<\/h4>\n
          \n
        1. \n

          Place softened butter in a stand mixer fitted with a whisk attachment. <\/p>\n<\/li>\n

        2. \n

          Add maple syrup, whip the syrup and butter on high for 2-3 minutes. <\/p>\n<\/li>\n

        3. \n

          Add salt, mix at high speed for another 20 seconds. Place in a container and set to the side.\u00a0<\/p>\n<\/li>\n<\/ol>\n

          For the Crumble Topping<\/h4>\n
            \n
          1. \n

            For the crumble topping, place all ingredients in a medium bowl and mix well. The mix should be crumbly and shaggy. Set in the fridge until its time to bake.\u00a0<\/p>\n<\/li>\n<\/ol>\n

            Foe the Bread<\/h4>\n
              \n
            1. \n

              Preheat oven to 350 degrees. Grease the bottom and sides of a 9×5 pan with butter or oil. Place a piece of parchment paper in the pan so that it is draping the sides of the pan. This will help with bread removal later.\u00a0<\/p>\n<\/li>\n

            2. \n

              Place flour, baking soda, baking powder, cinnamon and salt in a medium bowl. Whisk gently, until everything is incorporated.\u00a0<\/p>\n<\/li>\n

            3. \n

              Add sugars, oil and milk to a large bowl. Mix by hand using a whisk. <\/p>\n<\/li>\n

            4. \n

              Add eggs, vanilla and butternut squash. Whisk vigorously for 30 seconds until everything is mixed together.\u00a0<\/p>\n<\/li>\n

            5. \n

              Slowly pour the dry ingredients into the wet mixture. Add mix gently by hand until everything is incorporated. Pour into prepared pan. <\/p>\n<\/li>\n

            6. \n

              Top the bread with streusel topping. Bake for about 60-65 minutes or until a toothpick is inserted in the middle of the bread and it comes out clean or with a few wet crumbs. Remove bread from the oven and cool on a rack for about 15 minutes.<\/p>\n<\/li>\n

            7. \n

              Remove bread from pan and cool for another 20-25 minutes. Slice and serve with maple butter.<\/p>\n<\/li>\n<\/ol><\/div>\n

              \n\t\t\t<\/div>\n
              \n\t\t\t<\/div>\n<\/div>\n

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