Squash Tea Bread

15 ingredients
1 steps

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) or 1 can pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1/4 cup canola oil
  • 1 large egg
  • 1 large egg white

Directions

  1. 1
    {"0":"1. Preheat oven to 350\u00b0F. Lightly oil and flour a 9-by-5-inch loaf pan.","1":"2. Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.","2":"3. Beat squash puree, sugar, honey and oil 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.","3":"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.","5":"NUTRITION INFORMATION: Per slice: 225 calories; 8 g fat (1 g sat, 4 g mono); 26 mg cholesterol; 37 g carbohydrate; 3 g protein; 2 g fiber; 164 mg sodium; 94 mg potassium.","6":"2 1\/2 Carbohydrate Servings","7":"Exchanges: 1 starch, 1 1\/2 other carbohydrate, 1 fat","9":"TIP: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375\u00b0F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or simply use frozen (thawed) or canned squash puree. Find frozen squash puree near other vegetables in the freezer section and canned squash near the canned pumpkin."}

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