Butternut Squash and Apple Bread

Last night as my family sat down to dinner they looked at the chicken and tortilla casserole and asked what vegetables were in the dinner. I laughed and said that it was a 'zucchini free' meal. So I decided that today's recipe would be a 'zucchini free' one as well. Because we got a butternut squash in with Bountiful Baskets I thought we would still go with a squash recipe.

Butternut squash is very low in saturated fat, cholesterol, and
sodium. It is a good source of vitamin E, thiamin, niacin, vitamin B6,
folate, calcium, and magnesium, and a very good source of
vitamin A, vitamin C, potassium, and manganese.


Butternut Squash and Apple Bread
Moist and tender, this breakfast bread tastes simply
incredible spread with cream cheese or preserves.
Makes 1 loaf
11/2 cups all-purpose, unbleached flour
1 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup chopped walnuts or pecans
1/3 cup dried cranberries
1-15 oz. can Farmer’s Market Organic
Butternut Squash OR Farmer’s Market
Organic Sweet Potato Puree
2 eggs, lightly beaten
1/4 cup applesauce
1/3 cup apple juice or skim milk
Preheat oven to 350°F. Lightly grease a standard
loaf pan (9 inches x 5 inches x 3 inches) with butter
or vegetable oil. Combine all dry ingredients in a
large mixing bowl (flour through dried cranberries).
Combine wet ingredients in another bowl (butternut
squash through apple juice or skim milk). Make a
well in the center of the dry ingredients and fold in
wet ingredients until just combined. Pour into loaf
pan and bake in the center of the oven for about 1
hour and 15 minutes until baked through. Insert a
skewer or toothpick into the center to test doneness.
It should come out clean when removed.
Serving Suggestions
You may also make muffins out of this mix.
If baked as muffins, cooking time will be
approximately 30 minutes.

Click here to see more recipes for garden vegetables.