Brown Butter and Butternut Loaf Recipe

Brown Butter and Butternut Loaf is a rich, flavorful quick bread that combines the nutty flavor of browned butter with the sweet, earthy taste of roasted butternut squash. It’s perfect for fall or winter, as it’s comforting, slightly sweet, and packed with seasonal flavors.

Recipe for Brown Butter and Butternut Loaf

Ingredients:

• For the Loaf:
  • 1 cup butternut squash purée (roasted and mashed)
  • 1/2 cup unsalted butter (for browning)
  • 1 cup granulated sugar (or brown sugar for a deeper flavor)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 1/2 cup chopped nuts (optional, like walnuts or pecans)
• For the Glaze (optional):
  • 1/2 cup powdered sugar
  • 1-2 tbsp milk or cream
  • 1/2 tsp vanilla extract

Instructions:

1. Prepare the Butternut Squash Purée:
   • Preheat your oven to 400°F (200°C).
   • Cut a medium butternut squash in half, remove the seeds, and place it face-down on a baking sheet lined with parchment paper. Roast for 35-40 minutes, or until the squash is soft and easily mashed with a fork. Let it cool and scoop out the flesh to make a purée. You need about 1 cup for this recipe.
2. Brown the Butter:
   • In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma. Watch it carefully so it doesn’t burn. Once browned, remove from heat and let it cool slightly.
3. Make the Batter:
   • In a large mixing bowl, whisk together the browned butter and sugar until well combined.
   • Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and the butternut squash purée.
   • In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
   • Add the dry ingredients to the wet ingredients, alternating with the Greek yogurt (or sour cream). Stir just until combined—be careful not to overmix.
   • Fold in the chopped nuts if using.
4. Bake the Loaf:
   • Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
   • Pour the batter into the prepared loaf pan and smooth the top.
   • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it with aluminum foil halfway through baking.
   • Let the loaf cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
5. Optional Glaze:
   • While the loaf is cooling, whisk together powdered sugar, milk (or cream), and vanilla extract to create a simple glaze. Drizzle over the cooled loaf for added sweetness and visual appeal.
6. Serve:
   • Slice and serve the loaf warm or at room temperature. It pairs wonderfully with coffee or tea and can be enjoyed for breakfast, dessert, or as a snack.

Tips:

• If you want to save time, you can use canned butternut squash purée instead of roasting your own.
• For extra texture, try adding dried cranberries or chocolate chips along with the nuts.

Enjoy your cozy and delicious Brown Butter and Butternut Loaf!