Foodie Blogroll

Thursday, January 10, 2013

Roasted Butternut Squash Bread

Roasted Butternut Squash bread is a delightful new way to enjoy one of my all time favorite ingredients--butternut squash. In this recipe, inspired by, the tasty squash is cut into cubes, roasted until caramelized  and blended into a creamy puree before finally being added in the batter. It may involve a little bit of extra work but it's certainly worth the effort when you taste the end result!

Roasted Butternut Squash Bread
Gluten Free
Serves 12

2.5 cups (14-15 oz)  butternut squash cubes, peeled
1 cup gluten free flour mix*
1 cup granulated Truvia
1 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 cup Mrs. Butterworth's sugar free pancake syrup
1/2 cup pumpkin puree
1/2 cup liquid egg subsitute
1 teaspoon pure vanilla extract

To Make the Squash Puree:

1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.

2. Add squash to baking sheet and spritz with another layer of nonstick spray.

3. Roast squash until tender and golden brown, 40-45 minutes, stirring halfway through cooking.

4. Let squash cool slightly before transferring to a blender or food processor. Puree until smooth and creamy. Transfer to a bowl and set aside until ready to mix into bread.

5. If making puree ahead of time, transfer to a covered container and refrigerate until ready to use.

To Bake the Bread:

1. Preheat oven to 350 degrees. Spray a 9x5 loaf pan with nonstick spray and place a piece of wax or parchment paper on the bottom of pan.

2. In a large mixing bowl, combine all of the dry ingredients-- flour, Truvia, baking powder, salt, and spices (cinnamon, nutmeg, allspice, ginger, and cloves).

3. In a separate mixing bowl, add all of the wet ingredients-- prepared squash puree, maple syrup, pumpkin puree, egg substitute, and vanilla. Whisk ingredients until combined.

4. Add the wet ingredients to the bowl of dry ingredients and stir until all ingredients are evenly incorporated and blended.

5. Transfer batter to prepared loaf pan and cover with aluminum foil. Bake for 45 minutes.

6. Remove loaf pan from oven and carefully remove aluminum foil. Return pan to oven and bake 25-35 minutes more, or until top of bread is golden, starting to crack, and feels fairly firm to the touch.

7. Let bread cool into pan for 15-20 minutes, then use a knife to gently separate bread from the sides of the pan. Invert bread on a cooling rack and let cool completely before slicing.

Nutrition Information--approximately 75 calories per slice (12 slices per loaf)

* This is the flour mix that I use--

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