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| Butternut Squash Bread cooling! |
Last Friday was the designated day
for me. Our weather has been quite brisk lately
with the exception of Monday's rain. On our garage floor were 5 Butternut Squash remaining in the carton. They needed to be prepped for our freezer. It's always best to take care of that before our cold temps make an appearance. So... more bags of yummy locally grown Butternut Squash that is mashed/ ready to microwave is now in our freezer. This week's been
cold, brrrr!
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.
The recipe below is for 1 Bread. It's definitely a family fave here! Light & moisty!
Butternut Squash Bread
Oven: 350°F Time: 55 Minutes
Ingredients:
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)
PAM
Method:
- 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.
We always enjoy Butternut Squash Bread during Thanksgiving weekend. It's also a holiday treat that can be baked/ cooled/ wrapped in foil & placed in the freezer. When needed, defrost.
Enjoy!
Yummy!
