This spiced butternut squash bread tastes just like a traditional pumpkin bread - it's chock full of fall spices and contains no butter or oil!
Keyword: Bread, Breakfast
Author: Eva Bakes
1/2cuplight brown sugar
2cupspureed butternut squash
Preheat your oven to 350 degrees F. Generous grease two 9"x5" loaf pans (I used one loaf pan and two mini loaf pans) and set aside.
In a large bowl, whisk together the flour, cloves, cinnamon, nutmeg, baking soda, baking powder and salt. Set aside.
In another large bowl, mix together the sugars and applesauce until smooth. Add the eggs and the butternut squash and mix well until uniform.
Transfer the squash mixture into the large bowl with the dry ingredients and gently fold until everything just comes together. Do not over mix.
Distribute the batter into your prepared loaf pans and bake in your preheated oven for 45-60 minutes or until a toothpick inserted in the center comes out clean. My mini loaf pans baked for about 35 minutes and were done.
Allow the bread to cool before serving.
Bread should be stored in an airtight container or wrapped tightly in plastic wrap and will keep at room temperature for several days. It can also be frozen and thawed.Source: Adapted from Epicurious.com