Cinnamon Butternut Squash Bread
Look i'm not against pumpkin-everything. I love pumpkin. But let's give other winter squash some credit! They are delicious and make recipes delicious. They are nutritionally rich, inexpensive, relatively shelf stable, and are a way to incorporate vegetables into yummy things. If butternut squash in bread sounds strange to you, it's not really. We make both zucchini and pumpkin bread and love them, so why not another squash? I am extremely happy with the way this bread turned out and my husband even more. Less than 1 minute after I cut the loaf, two pieces disappear. You are lucky I got a photograph for this post. This bread can be enjoyed with your morning coffee, be made into French toast, eaten with chili, or spread with peanut butter and jelly! I don't expect Starbucks to start making butternut squash lattes, but you should incorporate butternut squash into your baked goods!
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup light brown sugar
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 butternut squash
- 1 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1 1/2 tsp baking soda
- 1 cup white whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 tsp salt
To prepare ahead of time:
Cut butternut squash in half lengthwise. Roast the halves cut side down at 400 degrees for about 50 minutes or until tender and soft. Spoon butternut squash out of its shell and place in a bowl. Once cooled, drizzle olive oil on top and puree with an emersion blender or food processor. Set aside.
Preheat oven to 350 degrees. Spray a loaf pan with non-stick baking spray. In a bowl mix together the maple syrup, vanilla, brown sugar, applesauce, eggs, and butternut squash puree. In a separate bowl mix together cinnamon, pumpkin pie spice, baking soda, flours, and salt. Slowly mix the dry ingredients into the wet ingredients. Pour batter into the loaf pan. Bake for 40-50 minutes, until a knife inserted in the center comes out clean. Allow time to cool before slicing.