Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Buttercup Squash Tea Bread By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 11, 2019 Print Share Share Tweet Pin Email Yield: 1 9-by-5-inch loaf Made with butternut squash puree, this sweet tea bread is a treat at breakfast -- or as a snack anytime. Ingredients ½ cup (1 stick) unsalted butter, melted, plus more at room temperature for pan 1 ½ cups all-purpose flour, plus more for pan 1 teaspoon baking soda 1 teaspoon baking soda ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger ⅛ teaspoon ground clove ¼ teaspoon salt 1 cup packed light-brown sugar 2 large eggs 1 cup Roasted Squash Puree made with buttercup squash ½ cup coarsely chopped pecans Directions Preheat oven to 350 degrees. Butter and flour a 9-by-5-by-3-inch loaf pan, and set aside. Into a large bowl, sift together the flour, baking soda, spices, and salt; set aside. In a medium bowl, whisk together sugar, eggs, squash purée, melted butter, and 1/4 cup water. Fold squash mixture into flour mixture. Stir in pecans. Pour the batter into the prepared loaf pan, and bake until a cake tester inserted in the center comes out clean, about 1 hour. Turn bread out onto a wire rack, and let cool completely. Print