Butternut Squash Bread with Pecan Streusel - Master recipes

Ingredients

• For the squash purée -
• 1 medium (about 2 1/2-pound) butternut squash -
• 1 teaspoon canola or vegetable oil -
• For the topping -
• 1/3 cup (70g) light brown sugar, packed -
• 1/3 cup (46g) all-purpose flour -
• 1/2 teaspoon ground cinnamon -
• 1 pinch salt -
• 3 tablespoons unsalted butter, melted -
• 1/3 cup (42g) chopped pecans -
• For the bread -
• Nonstick cooking spray for the loaf pan -
• 1/2 cup (100g) sugar -
• 1/2 cup (105g) light brown sugar, packed -
• 1/4 cup canola or vegetable oil -
• 4 tablespoons unsalted butter, melted -
• 2 large eggs -
• 2 tablespoons water -
• 1/2 teaspoon vanilla extract -
• 1 1/2 cups (210g) all-purpose flour -
• 1 teaspoon ground cinnamon -
• 1/4 teaspoon ground nutmeg -
• 3/4 teaspoon baking soda -
• 1/4 teaspoon baking powder -
• 1/2 teaspoon salt -