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      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.

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