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Sliced loaf cake on a dark plate with butter, a knife, and chopped nuts on a blue wooden table. A cooling rack and loaf pan are nearby.

Butternut Squash Bread

Cook Time:
110 Minutes
Difficulty:
Easy
Serves Up To:
8 Servings

Nutrition Information

Calories
370
Total Fat
17g
Total Carbohydrates
52g
Cholesterol
75mg
Sodium
410mg
Dietary Fiber
3g
Sugars
28g
Protein
5g

Ingredients

Mashed Squash

  • 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

Bread

  • ¾ cup whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • ¾ tsp. salt
  • ½ cup yogurt

Directions

    Mashed Squash

    1. Preheat oven to 375°F.

    2. Place squash on a foil lined baking sheet and drizzle with olive oil.

    3. 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.

    4. Transfer squash to a bowl and use a potato masher to mash until smooth.

    Bread Mixture

    1. 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.

    2. 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

    1. Bake 55-60 minutes, or until a toothpick inserted in the center comes out clean.

    2. 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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