1/2 cup squash puree
1/2 cup applesauce or apple puree
1/4 cup whole wheat flour
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup sour cream
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 eggs
Directions:
Preheat the oven to 350-degrees. Lightly butter one loaf pan and set aside.
I chose to roast my butternut squash rather than boil it, which adds a bit of flavor and richness, I think. Peel and cut your squash pieces. Use a cooking spray to lightly coat a baking sheet. Spread the squash pieces out, give another quick spritz and a sprinkle of cinnamon. Cook at 400-degrees until fork tender (about 20-25 minutes depending on the size of your pieces).
In a medium mixing bowl, whisk together the dry ingredients and spices and set aside. In a large mixing bowl, beat the egg, then combine the rest of the wet ingredients. Fold in the dry ingredients until just mixed. Pour the mixture into the prepared pan and bake for 35-40 minutes.
This makes two loaves of bread, and you can easily freeze one loaf for later. Let the loaves cool completely, wrap the freezer-bound bread with plastic wrap, then a layer of foil. Label and store for up to three weeks in the freezer. Thaw on the counter overnight.
Recipe from: Juggling Act Mama
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