Healthier acorn squash bread
A slightly healthier version of my acorn squash bread - this contains no oil or butter and uses less sugar than the original! Plus, it features whole wheat flour!
Prep Time20 mins
Cook Time1 hr 55 mins
Total Time2 hrs 15 mins
- 1 small-medium acorn squash
- 1 cup light brown sugar
- ½ unsweetened applesauce
- 2 large eggs
- 1 and ½ cups whole wheat flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground clove
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Preheat the oven to 350 degrees F.
Cut the squash in half and scoop out the insides with the seeds and stringy stuff. Put the squash cut sides down on a high sided baking tray and fill the tray with ½ an inch of water. Roast for 45 minutes to 1 hour, or until the squash is very tender. Remove from the oven and let the squash cool. Scoop out the fleshy bits with a spoon puree in a food processor or blender until smooth. Set aside 1 cup of the puree for the bread. Keep the oven on.
In a medium size bowl, blend together 1 cup of the squash puree, brown sugar, the applesauce, and the eggs.
In a separate bowl, sift together the flour, spices, baking soda, baking powder, and salt. Slowly add this to the squash mixture and mix until no longer lumpy.
Grease and flour your bread pan and pour in the batter. Bake for 45-55 minutes until set. A toothpick inserted into the center of the bread should come out clean.
Bread should be stored in an airtight container and will last for a few days. It will keep longer in the refrigerator.
Source: Slightly adapted from my original acorn squash bread