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Butternut Squash Bread

There is something that looks like angel food cake on my counter. Supposedly, it’s a apple cake/bread, but I am reminded of the soft, airy yet rich cake that I haven’t had since I was really young. It was a dish that we only had on occasion and stopped making well before we became more food conscious, probably just because we forgot about it over time.

Because I was reminded of that delectable piece of heaven (pun intended) and because I was in a do-something mode, I decided to make a second attempt at baking under my restricted diet. The first attempt was a couple weeks ago, after a few more foods were added. I made a millet-banana cake (cake? bread?) that was tasty, but on the dry side, and I plan on adjusting that recipe before posting it here. This second attempt at baking was a wild success. The bread rose. The top broke as if I had made a muffin containing a leavening agent. I was giddy. The recipe is as simple as this:

Butternut Squash Bread

  • 1/4 of a baked butternut squash, mashed
  • optional: 3 dried dates, steamed and put through the food processor
  • 1 cup millet flour
  • 1 whole egg
  • 1 egg white
  • 1.5 tbsp honey
  • 2 pinches of salt

Beat all ingredients together. Pour into a loaf pan or muffin pans if you like. Sprinkle cinnamon on top. Bake at 375° for about 45 minutes.

Notes:

  • I actually just cut my dates up small since I didn’t feel like dirtying more dishes, but processing them would probably be better.
  • Not sure I noticed the flavor of the dates… I included them for their sweetness, but since I used honey anyways, they’re probably not necessary, unless you like dates and want to taste them, in which case you should use more than three.
  • Regarding the whole egg: I’m actually not eating yolks now but since I sometimes “accidentally” bite into the yolk of my hard-boiled eggs while eating the white and don’t have any reaction, then one yolk in a whole cake would be fine I figured, and it could really help out my bread. I also hate wasting food, even little yolks.
  • I would have put cinnamon in the batter, but I didn’t think of it until the batter was in the pan, so I just sprinkled it on top. Even if you do put cinnamon in the batter, though, (which I probably will do next time) sprinkle some on top – it looks really nice!

As you can see, this recipe is still somewhat in the works, but I was too excited not to post it right now. Oh and I forgot to mention, it tastes great too! Very squashy. Here are more pictures:

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7 comments on “Butternut Squash Bread

  1. Anonymous
    March 19, 2012

    Yum! Looks almost like a custard.

  2. clementineseason
    March 19, 2012

    It is kind of custardy! More so than I’d like, maybe. Like I said, very squashy. Also squishy.

  3. Anonymous
    March 20, 2012

    nice… i think you need to start a little healthy diner’s in Groveland massachuchu…. !

  4. Anonymous
    March 20, 2012

    Bravo Roxanne…whatever you cook or eat looks delicioussssss,try more healthy recipes and gather them in a cook book…
    Nora

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This entry was posted on March 19, 2012 by in Recipes and tagged , , , .

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