A moist quick bread loaded with butternut squash and topped with a sweet brown sugar pecan crumble — perfect for cozy mornings or fall brunches.

Scale

2 cups all-purpose flour

1 1/4 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1 tsp pumpkin pie spice

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp salt

1/4 tsp ground ginger

4 large eggs

1 cup brown sugar

1 cup butternut squash puree

1/2 cup melted butter

1/2 cup milk

1 tsp vanilla extract

1/2 cup chopped pecans

1/4 cup brown sugar

1 Tbsp melted butter

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1. Preheat oven to 350°F and grease a 9×5 loaf pan.

2. Whisk dry ingredients together.

3. Beat eggs and sugar, then add squash, butter, milk, vanilla.

4. Fold wet into dry until just combined.

5. Mix pecan topping and sprinkle over batter.

6. Bake 50–60 mins until a toothpick comes out clean.

7. Cool 10 mins in pan, then transfer to wire rack.

Don’t overmix to keep crumb tender.

Topping can be prepped ahead and chilled.

Freeze slices wrapped for lasting enjoyment.