1/2 cup browned butter (Cook butter over low heat until it foams and begins to turn a deep caramel color. Cool before use.)
1 cup brown sugar
2 eggs
1 1/2 cups butternut squash puree
1 tsp vanilla extract
2 1/2 cups white flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1 cup finely chopped walnuts
Elderberry jelly, optional
Preheat oven to 350˚F. Butter and flour a bread pan.
Cream butter and sugar in large mixing bowl. Beat in eggs, butternut puree, and vanilla extract. In separate bowl, combine dry ingredients (from flour to allspice). Slowly beat dry ingredients into the wet. Stir in walnuts. Pour into pan.
Bake for about 50-60 minutes, or until center is firm, and top is beginning to brown.
Serve warm or at room temperature with elderberry jelly.
