Wednesday, February 18, 2009

Butternut Squash Bread

I know butternut squash bread may sounds a little weird, but it's good- I promise! It is similar to pumpkin bread, but it still has its own uniqueness. This recipe is pretty healthy and despite being low fat, and the bread stays really moist! You can also add chocolate chips or nuts to it if you want- both are great mix-ins. I don't have a very good picture because I forgot to take one before I wrapped the loaves up, but you can get an idea of what it looks like from the picture below (It is one of the loaves with mini chocolate chips).

* 1 (15 ounce) can butternut squash puree
* 4 eggs
* 1/4 cup vegetable oil
* 3/4 cup unsweetened applesauce
* 2/3 cup water
* 2 1/2 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground pumpkin pie spice
* 1 cup mini choc chips or chopped pecans (optional)

1. Preheat oven to 350 degrees F. Spray three 7x3 inch loaf pans with nonstick
cooking spray with flour.
2. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water and
sugar until well blended. In a separate bowl, whisk together the flour, baking
soda, salt, cinnamon, nutmeg, cloves and pumpkin pie spice. Stir the dry
ingredients into the pumpkin mixture until just blended. Pour into the prepared
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick
inserted in center comes out clean.

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