Winter Squash and Applesauce Bread


butternut“Moist and tender, this breakfast bread tastes simply incredible spread with cream cheese or preserves.”  The original recipe calls for canned butternut squash; we include instructions for using your own fresh squash, pumpkin or sweet potatoes.

Makes 1 loaf

  • 1-1/2 cups all purpose, unbleached flour (or gluten-free flour blend)
  • 1 cup light brown sugar (or coconut sugar)
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/3 cup chopped walnuts or pecans (or sunflower seeds)
  • 1/3 cup frozen or dried cranberries (can also use raisins, chopped dates)
  • 15 ounce can,  or 1-3/4 cups, winter squash or sweet potato puree
  • 2 eggs, lightly beaten
  • 1/4 cup applesauce
  • 1/3 cup apple juice, skim milk or almond milk (you may want to add a bit extra sweetener if not using apple juice)

If using fresh squash, pre-bake your winter squash (or sweet potato) at 350 degrees until soft all through, approx. 1 hour depending on size. Let cool enough to handle, and scoop out flesh, remove any seed bits and stringy material and mash with a fork. Or puree in food processor, if desired, for a smoother texture.

  1. Preheat oven to 350 (if not already on). Lightly grease a standard loaf pan (9x5x3 inches) with butter or oil.
  2. Combine dry ingredients (flour through dried fruit) in a large mixing bowl. In a separate bowl, combine wet ingredients (squash through apple juice/milk) thoroughly using a large whisk or mixer.
  3. Make a well in the center of the dry mixture and fold in the wet ingredients until just combined, a few lumps are okay.
  4. Pour into loaf pan and bake in center of the oven for about 1 hour and 15 minutes, or until baked through. Test by inserting a toothpick or skewer into the center; if it comes out clean, the loaf is done. Let cool on a wire rack for 5 minutes, then turn out, slice and serve warm.

You can also make muffins out of this recipe; reduce cooking time to about 30 minutes.

Adapted from a Farmer’s Market Foods (canned organic pumpkins, squash and sweet potatoes) recipe. Their website has a wide selection of recipes for pumpkins, winter squash and sweet potatoes, which are largely interchangeable, especially in baked goods.