Sweet Potato & Roasted Butternut Squash Bread
1 medium egg
3 medium egg whites
1/2 cup reduced fat buttermilk
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon flax seed meal
1 tablespoon wheat germ
1 teaspoon baking powder
2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 cup unsalted butter, softened
1/2 cup applesauce, unsweetened
1/4 cup pureed roasted butternut squash
3/4 cup Sugar in the Raw
1 teaspoon vanilla extract
2 cups shredded, unpeeled sweet potato
-Preheat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
-Combine flours, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice; set aside. Whisk together butter, applesauce, sugar, vanilla extract, eggs, and buttermilk; mix into the dry ingredients, and then add the sweet potatoes.
-In a loaf pan, bake in the preheated oven for 40-45 minutes or until a toothpick comes out clean when inserted into the middle. If you're using muffin tins, bake for 20-25 minutes or until a toothpick comes out clean when inserted into the middle.