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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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tasty bread for breakfast, a light snack or maybe even a dessert! I altered the recipe a bit to lighten it up (splenda and applesauce instead of sugar and oil) but think it still turns out quite yummy! Ingredients:
2/3 cup all-purpose flour |
1/2 cup whole wheat pastry flour |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
1/8 teaspoon ground allspice |
1/8 teaspoon ground cloves |
3/4 cup squash puree (see tip) |
1/4 cup splenda sugar substitute |
1/4 cup honey |
1/4 cup applesauce |
1 large egg |
1 large egg white |
Directions:
1. 1. Preheat oven to 350°F Lightly oil and flour a 9-by-5-inch loaf pan.
2. 2. Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.
3. 3. Beat squash puree, splenda, honey and applesauce in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in egg and egg white. Turn off the mixer, add the dry ingredients and beat at low speed until combined. Scrape into the prepared loaf pan.
4. 4. Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.
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