Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Buttercup Squash Tea Bread Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 11, 2019 Print Rate It 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. Rate it Print