|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!