Butternut Squash Bread - SAWEET!

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Just so you know, I’m not one of those for those long drawn out clever little recipe posts with lots of step-by-step photos. Give me one photo, a short background and take me right to the recipe. So here goes.

I was gifted recently with several very large butternut squash, which I absolutely adore. So, I started looking for recipes that will make use of the beauties. I always adjust the recipes that I find to make them processed sugar-free and vegan, as well as lowering the fat content as much as possible. Here is the result, and to my palate it’s just sweet enough. Disclaimer: I gave up sugar back in May and a side benefit is that everything tastes sweeter.




Ingredients

  • 2 tbsp ground flax seed or egg replacer 
  • 6 tbsp water
  • 1 cup whole wheat flour
  • ½ cup unbleached white flower
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ tsp each – cinnamon, nutmeg and allspice
  • 1 banana, mashed + applesauce to equal one cup
  • 1 cup cooked and pureed butternut squash or pumpkin*
  • ¼ cup olive oil or coconut oil (melted and allowed to cool)
  • ¼ cup water
  • ½ cup chopped walnuts or pecans

Directions

  1. Preheat oven to 350 degrees F. Line loaf pan with parchment.
  2. Mix ground flax seed with 6 tablespoons water and set aside.
  3. In medium bowl mix dry ingredients (through spices)
  4. In separate medium bowl, whisk squash together with banana/applesauce mixture and oil. Add water and flax mixture. Mix well.
  5. With wooden spoon or spatula, gradually add dry ingredient, just until well-blended. Be careful not to over mix.
  6. Pour batter into pan and bake  for 55 – 65 minutes until a toothpick inserted in center comes out clean.
  7. Allow to cool for 10 minutes in pan then turn out on to cooling rack.

*My favorite, no-muscle way to get butternut squash puree: Preheat oven to 425 degrees F. Wash your squash, plop it on a pan, stick it in the oven and let it go for one to two hours, depending on size. No need to prick it with a knife, no peeling, no cutting in half first, nothing. It’s done when a knife goes easily into the fleshiest part. Let it cool, cut it in half, scoop out the seeds, remove the peel and run it in your food processor until smooth. Easy-peasy!

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