DARK CHOCOLATE BUTTERNUT SQUASH BREAD
Insanely delicious dark chocolate butternut squash bread lightened up and made gluten-free with whole grains, Greek yogurt, and applesauce. This creamy, low-calorie bread is what a chocolate lover's dreams are made of!
Provided by Megan Olson
Categories Bread Quick Bread Recipes
Time 1h55m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
- Blend applesauce, Greek yogurt, and coconut oil together in a bowl using an electric mixer. Mix in sucralose-sugar blend until combined. Add egg whites and almond milk; blend until fluffy. Mix in butternut squash and almond extract. Add cocoa powder, salt, baking soda, and baking powder; mix to combine. Add oat flour slowly, mixing batter until no dry spots remain. Fold in about chocolate chips by hand, reserving a few to sprinkle on top.
- Pour batter into the prepared pan; sprinkle the remaining chocolate chips over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool in pan for 1 hour.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 27.2 g, Fat 8.9 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 6.1 g, Sodium 370.7 mg, Sugar 13.8 g
BUTTERNUT SQUASH BREAD WITH DARK CHOCOLATE AND WALNUTS
This particular quick bread combines an irresistible array of flavors with the dark chocolate chips, nuts, and squash. Even though the dried cranberries are optional, include them if you can as they provide an extra zing you will not want to miss! Using our heirloom whole grain flour also adds a nutty sweetness and high nutritional content. We adapted this pumpkin bread recipe to butternut squash for a couple of good reasons: we find that butternut squash is creamier than its pumpkin cousin; plus, our garden produced some very fine specimens this year. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Provided by Denyce Rusch
Categories Recipes
Yield 1 - 9x5 inch loaf
Number Of Ingredients 16
Steps:
- Heat oven to 350 F. Coat a bread loaf pan with coconut oil or butter, or spray with vegetable oil.
- In a large bowl , beat together eggs, sugars, cooked/pureed butternut squash flesh and oil until smooth. In a second bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, ginger and nutmeg. Add dry ingredients to wet and mix well. Fold in chocolate chips, walnuts and cranberries, if using.
- Fill the prepared loaf pan about three-quarters full with batter. Gently tap the bottom of the filled pan on the counter a few times to release air bubbles. Sprinkle additional walnuts over each loaf should you choose to do so, using your hand to gently press them into the batter. Place pan on a sheet pan for greater ease when removing it from the hot oven.
- Bake for 50 to 60 minutes, or until a toothpick inserted at the center of the loaf comes out clean. Let cool for at least 1 hour before slicing into thick chunks.
AUTUMN SPICED BUTTERNUT SQUASH BREAD
This is a good way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A great bread for Thanksgiving time.
Provided by BOLTONLANE
Categories Bread Quick Bread Recipes
Time 2h15m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
- Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 50.2 g, Cholesterol 37.2 mg, Fat 10.6 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.3 g, Sodium 365.1 mg, Sugar 30.1 g
BUTTERNUT SQUASH QUICK BREAD
Whether you like squash or not, you really should try this bread. You will be glad you did. It is similar to pumpkin bread, but so much better. It is very moist and flavorful. The recipe is from my mom. She used to make it years ago for the holidays and I still have fond memories.
Provided by Chris from Kansas
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients in one bowl.
- Combine wet ingredients in another bowl.
- Add dry ingredients to wet and mix just until combined.
- Put in two ungreased loaf pans.
- Bake at 350 for 1 hour or until toothpick inserted in center comes out clean.
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- Peel and grate the butternut squash. The shredded squash can be used in this recipe or if you want to totally disguise the squash, microwave it for 30-minutes, mash it, and let it cool before adding it to the recipe.
- Prepare the loaf pan by spraying it with non-stick spray and then lining the long sides and bottom with parchment paper. The parchment paper forms a sling. spray again. This ensures the baked loaf will be easy to remove from the baking pan and the parchment.
- Mix together in a bowl the flour, baking powder, baking soda, salt, espresso powder, and unsweetened cocoa and set aside.
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