I still have butternut squash left. We stored it in the ‘root cellar’ aka BARN and it is still sweet and tasty. But we are tired of eating the same ol’ same ol’ so I needed a new recipe to use up the squash. There aren’t many recipes out there for butternut squash bread. After looking at pumpkin breads and banana breads and zucchini breads I still had found nothing that would do. So I made up my own.
3/4 cup AP flour
3/4 cup Whole Wheat flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp salt
1 cup roasted butternut squash
2/3 cup honey
1/2 cup (Splenda) optional
1/3 canola oil
2 large eggs
1 large egg white
2/3 cup rolled oats.
Preheat oven to 350. Spray a 9′ x 5″ or an 8″ x 8″ square pan with cooking spray.
Bake the butternut squash at 350 until it is soft. Let it cool. Cut in half, remove seeds, and scrape the meat out of the shells. I partially mashed mine up so I would have some nice chunks in the breadbut you can puree it if you like.
Mix together the flours, baking soada, baking powder, cinnamon, hutmeg, allspice and salt in a large bowl. In another large bowl mix together the honey, oil, eggs, butternut squash, and egg white until they are well combined.
Add the dry ingredients to the squash mix. Mix til just combined.
Pour batter into the pan. If using the 9′ x 5′ bake for 50 – 60 minutes. If using an 8″ x 8″ pan bake for 30 minutes or until the center is done and a knife comes out clean.
Cool in pan for 15 minutes. Remove to a wire rack and cool completely before slicing.
I added the Splenda to add a touch more sweetness. This is a nice little cake and bakes up quickly in a 8″ x 8″ pan for a nice snack.