Tuesday, September 7, 2010

Squash Bread

Original Recipe
1 cup squash puree (Original recipe calls for butternut squash. I used delicata.)
1/2 cup egg beaters
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
½ cup brown sugar
1 ¾ cups all-purpose flour
1 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg

Preheat oven to 350. Spray a loaf pan with cooking spray or line it with a loaf liner.

In a large mixing bowl combine the squash puree, egg beaters, oil, water and sugars until thoroughly combined.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Slowly mix into the squash mixture. Combine just until incorporated; do not over mix.

Pour into the prepared pan.

Bake for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.

No comments: