Butternut Squash Bread

WHAT'S COOKING AMERICA(1)
Amanda Kitz: "Used leftover acorn squash instead of just butter…" Read More
14Ingredients
80Minutes
310Calories

Ingredients

US|METRIC
  • 1 1/2 cups flour (all-purpose)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1 cup butternut squash (puree*)
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil (I used part vegetable oil and part olive oil)
  • 2 large eggs (beaten)
  • 1/4 cup water
  • 1/2 cup chopped walnuts (toasted, or pecans, or your favorite nuts)
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    NutritionView More

    310Calories
    Sodium11% DV260mg
    Fat25% DV16g
    Protein8% DV4g
    Carbs12% DV37g
    Fiber4% DV1g
    Calories310Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat1.5g8%
    Trans Fat0g
    Cholesterol40mg13%
    Sodium260mg11%
    Potassium115mg3%
    Protein4g8%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber1g4%
    Sugars21g42%
    Vitamin A30%
    Vitamin C6%
    Calcium2%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Amanda Kitz a year ago
    Used leftover acorn squash instead of just butternut, turned out lovely 😊

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