Butternut Squash Bread
Serves Up To
3½ cups butternut squash (peeled and cut into ½” pieces)
2 Tbsp. olive oil
½ cup softened butter
½ cup sugar
½ cup brown sugar
2 large eggs at room temperature
½ tsp. vanilla extract
¾ cup whole wheat flour
1 tsp. baking soda
1 tsp. ground cinnamon
¾ tsp. salt
½ cup Almond Breeze Vanilla Almondmilk Yogurt
Preheat oven to 375°F. Place squash on a foil lined baking sheet and drizzle with olive oil. Toss to coat, then bake 25-30 minutes, until very tender. Reduce oven to 325°F.Prepare a 9”x5” loaf pan with nonstick cooking spray.
Transfer squash to a bowl and use a potato masher to mashuntil smooth.
In a large bowl, beat butter, sugar and brown sugar until blended. Add eggs, one at a time, until well combined. Add mashed squash and vanilla.
In a medium bowl, whisk almond flour, whole wheat flour, baking soda, cinnamon and salt. Alternately add flour mixture and yogurt to the squash mixture, beating well after each addition.
Bake 55-60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for about 10 minutes, then remove from pan to a wire rack to cool slightly. Cut intopieces and serve.
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