This recipe has 12 ingredients. It takes 45 minutes of preparation plus rising and 20 minutes of baking and makes 18 servings. I had no problems finding any of the ingredients at my local grocery store. I chose to use pepitas since they are now readily available in my area and everyone in my family loves the taste. The dough is very sticky and it is tempting to add more flour, but refrain, it ends up fine with the amount of ingredients specified. I did find that my bread took longer to bake in the oven than the suggest 18-23 minutes, I would guess approximately 30 minutes total. I followed the remainder of the recipe as written.
I loved the butternut squash in this bread. It gives the recipe a sweet undertone without having to add a lot of sugar. My husband thought that the bread was a little too sweet for his tastes. After sitting in the fridge overnight this bread made a great breakfast with melted butter than both my boys and I enjoyed. This recipe would be a great side for a brunch with eggs or other breakfast foods. I will definitely add this to my Easter brunch menu.
For the recipe go to Seeded Butternut Squash Bread.