Pampi's Mango Butternut Squash Pecan Sweet Bread |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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ok, so i don't bake. but i do ;) in denial proud of this one - it's pretty stunning i modified Tonkcats' fabulous zucchini bread Fabulous Zucchini Bread. the mango butternut and some of the proportions are mine Ingredients:
3 eggs |
3/4 cup canned mango, slices smash them |
1/4 cup oil (a tad less is fine) |
1 tablespoon vanilla |
1 1/2 cups granulated sugar |
1 cup whole wheat flour |
2 cups all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
1 tablespoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon clove |
1/4 teaspoon grated fresh ginger or 1/4 teaspoon ginger powder |
1/4 teaspoon baking powder |
2 cups butternut squash (thaw a bag of frozen butternut squash and squeeze out water) |
1 cup chopped pecans |
whipped cream and milk |
Directions:
1. 1. preheat oven to 350.
2. 2. cream eggs, oil, mango.
3. 3. add sugar and vanilla.
4. 4. add dry ingredients and mix well.
5. 5. stir in butternut, then nuts.
6. 6. 2 small pan loafs. bake 25-30 minutes - large pan loaf 50 minutes.
7. 7. remove from oven and cool.
8. 8. bread freezes well because it is moist.
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