Butternut Squash Quick Bread


10 servings
Packed with anti-oxidants and vitamins, this delicious bread is perfect for dessert or a snack!

Print Recipe View Nutrition Facts

Steps

1. Preheat the oven to 350°

2. In a medium sized bowl, whisk together the squash puree, eggs, maple syrup, canola oil, applesauce and vanilla. Set aside.

3. In a large bowl, combine both flours, baking powder, baking soda, sugar, salt and spices.

4. Add the squash mixture to the flour mixture and stir until just moistened. Do not over-mix. Fold in 3 Tbsp. pumpkin seeds with a spatula.

5. Pour batter into a greased 8”x4” loaf pan. Sprinkle the remaining 1Tbsp. pumpkin seeds on top of loaf.

6.Bake at 350° for 45-50 minutes– top should be

golden and starting to crack. Insert toothpick and it should come out clean.

7. Cool to room temperature before slicing. Enjoy!

Notes

Try substituting butternut squash in any recipe that calls for pumpkin!

Ingredients

1½ cups butternut squash puree

2 eggs

¼ cup real or flavored maple syrup

¼ cup canola oil

¼ cup applesauce

1 tsp. vanilla

1 cup all purpose flour

½ cup whole wheat flour

½ tsp. baking soda

½ cup sugar

½ tsp. salt

¼ tsp. cloves

½ tsp. nutmeg

1 tsp. cinnamon

1 tsp. baking powder

¼ cup pumpkin seeds (pepitas)


Materials

Medium sized bowl, whisk, measuring cups, measuring spoons, large bowl, mixing spoon, baking pan

More About Butternut Squash

How to Select

Choose a squash heavy for its size. Squash should be firm and free of bruises.

How to Store

Store in a cool, dark place for up to a month. Once cut, refrigerate unused portion.

How to Prepare

Add to stews and soups, steam and drizzle with olive oil, prepare in a curry, bake and stuff with apples, add cooked squash to canned black beans with a dash of cinnamon and cumin, mash with yams, season with ginger and cinnamon, or simply cube and roast.