Instructions
For the Maple Butter
- Place softened butter in a stand mixer fitted with a whisk attachment.
- Add maple syrup, whip the syrup and butter on high for 2-3 minutes.
- Add salt, mix at high speed for another 20 seconds. Place in a container and set to the side.
For the Crumble Topping
- For the crumble topping, place all ingredients in a medium bowl and mix well. The mix should be crumbly and shaggy. Set in the fridge until its time to bake.
Foe the Bread
- Preheat oven to 350 degrees. Grease the bottom and sides of a 9×5 pan with butter or oil. Place a piece of parchment paper in the pan so that it is draping the sides of the pan. This will help with bread removal later.
- Place flour, baking soda, baking powder, cinnamon and salt in a medium bowl. Whisk gently, until everything is incorporated.
- Add sugars, oil and milk to a large bowl. Mix by hand using a whisk.
- Add eggs, vanilla and butternut squash. Whisk vigorously for 30 seconds until everything is mixed together.
- Slowly pour the dry ingredients into the wet mixture. Add mix gently by hand until everything is incorporated. Pour into prepared pan.
- Top the bread with streusel topping. Bake for about 60-65 minutes or until a toothpick is inserted in the middle of the bread and it comes out clean or with a few wet crumbs. Remove bread from the oven and cool on a rack for about 15 minutes.
- Remove bread from pan and cool for another 20-25 minutes. Slice and serve with maple butter.
