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| Butternut Squash Breads Cooling |
This is a baking tidbit that my sister & I learned from our mom. She did not use canned pumpkin nor steamed pumpkin, she always liked the flavor of Butternut Squash for this quick bread. Now, the tradition lives on. Yes, canned pumpkin can be substituted.
In my usual reduce the cholesterol content while baking, I use 6 Egg Whites and 1 Whole Egg for the 2 breads that this recipe yields. I also now use Olive Oil for baking & sauteing rather than Vegetable Oil.
My recipe card for Butternut Squash Bread is available for this delicious moisty bread by clicking here and printing. This recipe yields 2 breads. It freezes very well!
This recipe can be cut in half to bake 1 bread. *If baking 1 bread, use 1 Whole Egg + 2 Egg Whites or 2 Whole Eggs.
This week while I am prepping the Butternuts, I will also do a little baking for the upcoming holiday. My family has much to be thankful for this Thanksgiving!
Enjoy!
Yummy!
4 comments:
good thing you were able to save those butternuts, this bread looks delicious!
You are so smart to freeze the butternut squash! You'll be enjoying it all winter and that bread sounds amazing. I love breads like that with a good cup of coffee....and of course, butter.
Carol- Thanks! I was so happy when I looked down and saw them.
Stacey- This is one of our fave veggies. It's not a frozen combo pack of winter squash that needs seasonings and brown sugar and is purchased in grocery stores. We need no spreads on the bread. The Olive Oil gives it a nutty flavor and it's very moist.
~Judy
Love this idea; i really was wondering what you were going to do with your frozen butternit squash. Clever; must smell good at your place.
Rita
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