In a large bowl, mix together all dry ingredients. In a seperate bowl, mix together all the wet ingredients.
Pour wet ingredients into the bowl with the dry ingredients and mix until just combined. Do not overmix.
Grease a loaf pan, and pour bread batter into the pan. Bake for 65-70 minutes, until toothpick inserted in the middle comes out clean. If the bread is browning too quickly, cover for the last 10-15 minutes of baking.
Homemade Butternut Squash Puree
Preheat your oven to 400 degrees. Cut the two ends (stem and root ends) off of the butternut squash, then cut in half hot-dog style (length wise).
Peel both halves of your butternut squash with a vegetable peeler length-wise, until all the skin is removed. Remove the seeds and stringy bits with a spoon. Dice up your butternut squash and place on a lined and greased baking sheet.
Bake for 20-25 minutes, until squash is tender and cooked through. Cool before pureeing.
To make the puree, place the cooled squash in a food processor and puree until smooth.
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Notes
To make this bread vegan, mix together 2 tablespoons of ground flaxseed with 5 tablespoons of water and allow to sit for about 5 minutes, to gel up. Add this mixture to your bread batter, and eliminate the 2 eggs.