Tuesday, October 16, 2012

Yummy Butternut Squash Bread

Butternut Squash Bread
A few slices had already passed the "Taste Test"
The Olive Oil for sauteing and baking was taken down from the shelf in my cabinet.  Yes!  There were enough Eggs in my fridge to use only Egg Whites.  The 2 cups of the prepped Butternut Squash needed had been stored in the fridge to bake the delicious Butternut Squash Breads, so I was good to go!  

Last week, the day after freezing the Butternut Squash, baking was on my agenda!  You guessed it, I replaced pumpkin with squash in one of my fave recipes.  Using Olive Oil and Egg Whites when baking this bread makes for a very light tasty treat.  By baking 2 breads, one can be placed in the freezer.  However, last week a neighbor was the recipient of the second foil wrapped bread.

  • The recipe below is for 2 breads.  If one bread will be baked, cut the recipe in half.
  • When baking these breads, I use a scant less than the required measured amounts of Salt & Sugar. 

Butternut Squash Bread

Oven:  350°F      Time:  55 Minutes       2 Loaves


3 Cups Flour
1 teaspoon Salt
2 teaspoons Baking Soda
2 teaspoons Baking Powder
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Ground Cloves (optional, but delicious)
2 Cups Sugar

8 Egg Whites (= total of 4 Whole Eggs)
1 & 1/2 Cups Olive Oil for sauteing & baking
2 Cups Butternut Squash (cooked, mashed & cooled - defrosted if frozen)


  1. Spray 2 large bread pans with PAM.
  2. Preheat oven to 350°F.
  3. Combine all dry ingredients in large bowl.
  4. In smaller bowl, beat Egg Whites until frothy.
  5. Mix in Olive Oil.
  6. Add mashed Butternut Squash to Egg Whites/Olive Oil & stir.
  7. Pour liquid mixture into dry ingredients and stir until combined.
  8. Pour batter into bread pans.
  9. Stagger bread pans on oven shelf.
  10. Bake at 350°F for 55 Minutes or until toothpick or cake tester comes out clean when inserted in middle of loaf.
  11. Remove from oven and cool in pans on wire rack for 10 Minutes.
  12. Remove from pans and continue cooling on wire racks.
  • After cooled, enjoy.
  • After cooling, the second Butternut Squash Bread can be wrapped in Heavy Duty aluminum foil and placed in your freezer. 

In the next two days, the remaining squash that is stored in our garage will be prepped for the freezer. That also translates that there will be a start on baking for the Thanksgiving Day Weekend.  Two  Butternut Squash Breads will be baked/cooled/wrapped in foil & placed in our freezer. This is a yummy bread that is also very easy to prepare!  No need for a boxed mix! 



Pam said...

It sounds delicious and light. My MIL always substituted squash for pumpkin since she had a lot in the freezer.

JG said...

Pam- It is delicious and made from our local produce! :)