Butternut Squash Bread

Cook Time

110

Minutes

Difficulty

Easy

Serves Up To

8

Servings


Nutrition Information

Calories370
Total Fat17g
Cholesterol75mg
Sodium410mg
Total Carbohydrates52g
Dietary Fiber3g
Sugars28g
Protein5g

Ingredients

  • 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 Blue Diamond Almond Flour

  • ¾ cup whole wheat flour

  • 1 tsp. baking soda

  • 1 tsp. ground cinnamon

  • ¾ tsp. salt

  • ½ cup Almond Breeze Vanilla Almondmilk Yogurt

Directions

  1. 1

    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.

  2. 2

    Transfer squash to a bowl and use a potato masher to mashuntil smooth.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

Made with these products:

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Almond Flour

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