Butternut Squash Bread
Cook Time:
110
Minutes
Difficulty:
Easy
Serves Up To:
8
Servings
Nutrition Information
Calories | 370 |
---|---|
Total Fat | 17g |
Cholesterol | 75mg |
Sodium | 410mg |
Total Carbohydrates | 52g |
---|---|
Dietary Fiber | 3g |
Sugars | 28g |
Protein | 5g |
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 whole wheat flour
1 tsp. baking soda
1 tsp. ground cinnamon
¾ tsp. salt
½ cup yogurt
Directions
- 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
Transfer squash to a bowl and use a potato masher to mash until smooth.
- 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
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
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:
Recipes Straight to Your Inbox
Sign up for the latest recipes and product updates