Butternut Squash and Pear Bread (Quick)

I love a good pumpkin bread, but what I love even more is experimenting with different squashes in my breads. This can certainly be made with pumpkin, or acorn, or other squash. I planted butternut this year and had a bumper squash and I have a pear tree and together they made a beautiful bread! The addition of the pepitas (pumpkin seeds) adds an amazing depth to the bread.

• Ready In: 1 hr 55 mins
• Serves: 12-14
• Yields: 1 loaf

Ingredients

• 1  cup all-purpose flour, organic
• 1⁄2 cup whole wheat flour
• 1⁄2 teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon ginger
• 1⁄4 teaspoon clove
• 1  cup sugar, pure cane organic
• 1⁄4 cup maple syrup, pure
• 1 1⁄2 cups  butternut squash, pureed
• 2  eggs
• 2  tablespoons canola oil
• 1  teaspoon vanilla
• 1⁄4 cup  pumpkin seeds
• 1  pear

Directions

1. Preheat oven to 350.
2. Grease one bread pan.
3. Mix together all dry ingredients in a large bowl.
4. In a separate smaller bowl, mix together wet ingredients except the pear.
5. Peel and chop the pear in largish pieces.
6. Add the wet ingredients to the dry and mix until everything is incorporated, but do not over mix.
7. Add the pears in and fold carefully.
8. Pour into pan, sprinkle pepitas over the top and bake for 45-55 minutes at 350 degrees.