Squash Tea Bread
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) ⓘ
- 1/4 cup Splenda sugar substitute ⓘ
- 1/4 cup honey ⓘ
- 1/4 cup applesauce ⓘ
- 1 large egg ⓘ
- 1 large egg white ⓘ
Instructions
- 1. Preheat oven to 350°F Lightly oil and flour a 9-by-5-inch loaf pan.
- 2. Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.
- 3. Beat squash puree, splenda, honey and applesauce 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.
- 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.
Nutrition & Diet Analysis (per serving)
677
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).