|Butternut Squash Bread!|
Cooked/ mashed Butternut Squash always found a place in our large freezer. It's a given every year that a bag or 2 of this veggie will be used for Butternut Squash Bread! What a moisty light dessert bread! It's become a family fave. Egg Whites & Olive Oil for baking & sauteing help create the light texture. Butternut Squash Bread freezes very well after baking/ cooling, too. This past weekend our younger son was "back home". On his return trip packed in his suitcase was a Butternut Squash Bread that fit so well in a Ziploc Freezer container.
This weekend I'll be using this recipe again while preparing for Thanksgiving Day! Have you baked one yet?
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.