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Nutrition Facts
Serving Size 1 (157g) Recipe makes 8 servings
Calories 285
Calories from Fat 43		(15%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 199mg		8%
Potassium 389mg		11%
Total Carbohydrate 57.6g		19%
	Dietary Fiber 2.7g	10%
	Sugars 29.3g
Protein 5.4g		10%
detailed view... how is this calculated?

Butternut Squash & Apple Bread

Recipe #398415 | 1½ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: ZeeCooks
Nov 8, 2009

This recipe was in the Pittsburgh PostGazette on November 8, 2009. I haven't tried it yet but it sounds like a great Autumn recipe. Can be made as muffins or loaf and spread with cream cheese or preserves.

SERVES 8 , 1 loaf (change servings and units)

Ingredients

1 1/2 cups all-purpose flour
1 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup walnuts, chopped
1/3 cup dried cranberries
16 ounces butternut squash, thawed (1 package frozen)
2 eggs, lightly beaten
1/2 cup applesauce
1/3 cup apple juice (may use skim milk)

Directions

1
Heat oven to 350 degrees. Lightly grease a 9x5x3 loaf pan.
2
Combine the flour, sugar, spices, baking powder, nuts and cranberries in a large mixing bowl.
3
Combine the thawed squash, eggs, applesauce and apple juice (or milk) in another large bowl.
4
Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold in until just combined.
5
Pour into the prepared pan and bake in the center of the oven for 1-1/4 hours until baked through (a toothpick inserted into the center comes out clean). If baked as muffins, cooking time will be approximately 30 minutes.