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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 10 |
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From Eating Well, this is a wonderful bread to serve with soup. NOTE: Prep time includes baking the squash. Ingredients:
2/3 cup all-purpose flour |
1/2 cup whole wheat pastry flour |
1/2 tsp baking powder |
1/4 tsp baking soda |
1/2 tsp ground cinnamon |
1/2 tsp ground ginger |
1/4 tsp salt |
1/8 tsp ground allspice |
1/8 tsp ground cloves |
3/4 cup squash puree |
1/2 cup sugar |
1/4 cup honey |
1/4 cup canola oil |
1 large egg |
1 large egg white |
Directions:
1. Preheat oven to 350 degrees
2. Lightly oil and flour a 9x5- inch loaf pan
3. Whisk all purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined
4. Beat squash puree, sugar, honey and oil in a large bowl with an electric mixer at medium speed until smooth, about 1 minute.
5. Beat in egg and egg white.
6. Turn off the mixer, add the dry ingredients and beat at low speed until combined.
7. Scrape into the prepared loaf pan.
8. Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45-50 minutes.
9. Cool in the pan for 10 minutes, then turn onto a wire rack and let cool for 30 minutes more.
10. Serve warm.
11. These can be frozen and thawed at room temperature.
12. Tip: To make squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet.
13. Bake in a pre-heated 375 degree oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork.
14. Or use frozen and thawed or canned squash puree.
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