Butternut Squash Bread
Delicious buttenut squash bread made with roasted butternut squash puree, flour, sugar, eggs, and spices and pecans
Servings: 12 servings
Calories: 224kcal
Ingredients
- 1 ¾ cup 218.75g all-purpose flour
- 1 cup 200g granulated sugar
- 1 cup 154g Roasted butternut squash puree
- 3 tablespoon brown sugar
- 2 large eggs
- ¼ cup 53g vegetable oil
- ¼ cup 72g apple sauce
- ½ cup 66g pecans chopped finely
- 1 teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
Instructions
- Preheat oven to 350°F (175°C). Grease and flour and line parchment paper on one 9.5 x 5 Inch, 2. 4.7inch loaf pan.
- In a large bowl, mix the butternut squash puree, eggs, oil, apple sauce and sugars until thoroughly combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ging9.5 x 5 Inch, Set of 2. 4.7er and cardamom.
- Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. To this fold in chopped pecans. Pour into the prepared pan.
- Bake for 50-55 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.
Video
Notes
You can add some mini semi-sweet chocolate chips, white chocolate, other nuts, dried cranberries, etc. Have fun and get creative!
Nutrition
Calories: 224kcal | Carbohydrates: 35g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 152mg | Potassium: 54mg | Fiber: 1g | Sugar: 20g | Vitamin A: 40IU | Calcium: 14mg | Iron: 1mg
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