Recipes

Sweet Potato & Roasted Butternut Squash Bread

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Yields 12 servings

Ingredients
1 medium egg
3 medium egg whites
½ c. reduced fat buttermilk
1 ½ c. all-purpose flour
½ c. whole wheat flour
1 tbsp. flax seed meal
1 tbsp. wheat germ
1 tsp. baking powder
2 tsp. ground cinnamon
½ tsp. baking soda
¼ tsp. salt ¼ teaspoon ground allspice
¼ tsp. ground nutmeg
¼ c. unsalted butter, softened
½ c. applesauce, unsweetened
¼ c. pureed roasted butternut squash
¾ c. Sugar in the Raw
1 tsp. vanilla extract
2 c. shredded, unpeeled sweet potato

Directions
Preheat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.

Combine flours, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice; set aside. Whisk together butter, applesauce, sugar, vanilla extract, eggs, and buttermilk; mix into the dry ingredients, and then add the sweet potatoes.

In a loaf pan, bake for 40-45 minutes or until a toothpick comes out clean when inserted into the middle. If using muffin tins, bake for 20-25 minutes or until a toothpick comes out clean when inserted into the middle.

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