|Healthy Butternut Squash Bread|
I recently had some butternut squash left over from dinner. What to do? Why, put it in bread, of course!
I found my inspiration from MyBakingAddiction, a great site for all you obsessive bakers!
My own version has more fiber - whole wheat flour and ground flax seeds - and less sugar. That's the healthy part! Yet it's rich - due to buttermilk - and nutty - from walnuts and flax seeds. Add sweet and spicy - cranberries and cayenne - and WOW! It's delicious!
|Sweet and nutty|
Want to give it a try?
3/4 cup butternut squash purée
1/2 cup vegetable oil
1/4 cup buttermilk
1/4 cup water
1 cup raw sugar
1 cup all-purpose white flour
3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
A dash of cayenne pepper
1 tsp ground cinnamon
1/8 tsp ground ginger
1 tbsp coarsely ground flax seed
1/2 cup chopped walnuts
1/2 cup dried cranberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8.5 x 4.5 inch loaf pan.
In a large bowl, mix together the butternut squash puree, eggs, oil, buttermilk, water, and sugar.
In a separate bowl, whisk together the flours, baking soda, salt, and spices. Add the flax seed, walnuts, and dried cranberries to the dry ingredients.
Stir the dry ingredients into the butternut squash mixture. Remember the rule about not over-mixing!
|Look how rich this batter is!|
Bake for about an hour, or until a toothpick inserted into the center of the loaf comes out clean.
|What a wonderful crumb!|
Thanks to MyBakingAddiction for the original recipe!