|Butternut Squash Bread cooling!|
2 Cups of the mashed Squash were refrigerated. I had plans- Butternut Squash Breads! It's a tradition with me to use Butternut Squash rather than Pumpkin for breads & pies. It's a baking custom in my family. Now, as long as my bowls & measuring utensils were to be used for baking, I baked 2 breads. One is always cooled/ wrapped/ placed in the freezer for Thanksgiving weekend.
Butternut Squash works so well in this recipe. However, if you do not have this yummy mashed vegetable readily available, use Pumpkin!
- I use Olive Oil for sauteing & baking
- Egg Whites rather than a Whole Egg is used.
Butternut Squash Bread
Oven: 350°F Time: 55 Minutes
1 and 1/2 Cups Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon Ground Cloves (optional, but delicious)
1 Cup Sugar
4 Egg Whites (= total of 2 Whole Eggs)
3/4 Cup Olive Oil for sauteing & baking
1 Cup Butternut Squash (cooked, mashed & cooled - defrosted if frozen)
- Spray 1 large bread pan with PAM.
- Preheat oven to 350°F.
- Combine all dry ingredients in large bowl.
- In smaller bowl, beat Egg Whites until frothy.
- Mix in Olive Oil.
- Add mashed Butternut Squash to Egg Whites/Olive Oil & stir.
- Pour liquid mixture into dry ingredients and stir until combined.
- Pour batter into bread pan.
- Bake at 350°F for 55 Minutes or until toothpick or cake tester comes out clean when inserted in middle of loaf.
- Cool in pan on wire rack for 10 Minutes.
- Then remove from pan & continue cooling.
- Later, place on plate & cut into slices.