Winter is right around the corner and after all the pumpkin we’ve been eating, I’ve finally had enough. One of my winter staples is butternut squash. It’s in season, healthy and goes great in desserts and savory dishes. My favorite way to cook butternut squash is by simply roasting it in the oven with some brown sugar and cinnamon.
Today, I decided to take things up a notch and incorporate it into a heathy raisin bread. A few years ago, I saw a butternut squash muffin recipe by Jamie oliver knew it would be good. I changed up the recipe a little bit to make it a litter more healthier. My daughters seem to love it and I’m just glad I was able to sneak in some veggies!
The whole process of making this recipe is very simple and is done entirely in a blender or food processor! The food processor/blender is mostly used for chopping the butternut squash. After that, you basically just toss everything else in there, process for a minute and pour the batter into you loaf pan.
Although I haven’t tried this with carrots yet, I would imagine the process is the same.
You start off by processing the butternut squash into it’s almost shredded.
Next you add the eggs, sugar, apple sauce and honey.
Now the dry ingredients, raisins and optional walnuts.
Process for a few seconds just to get everything mixed through. Pour into a loaf pan or muffin tins. Bake and enjoy! 🙂 ????
Healthier Butternut Squash Bread
Ingredients
- 14 ounces about 2 cups butternut squash, skin on, deseeded and roughly chopped
- 1 1/2 cups light brown sugar
- 1/4 cup honey, sugar can also be used instead
- 4 large eggs
- 1 teaspoon vanilla
- 2 1/2 cups whole wheat flour, all-purpose flour can also be used instead
- 2 heaping teaspoons baking powder
- 1/4 cup raisins, optional
- 1/4 cup chopped walnuts, optional
- 1 teaspoon ground cinnamon
- 3/4 cup unsweetened apple sauce, oil can also be used instead
- pinch of salt
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x15 loaf pan; set aside.
- Whiz the squash in a food processor until finely chopped. Add the sugar, honey, eggs and vanilla. Whiz for a few seconds then add the flour, baking powder, walnuts, cinnamon and apple sauce and a pinch of salt. Whiz together until well beaten (do not overmix).
- Pour batter into grease loaf pan. Bake in pre-heated oven for 40-45 minutes or until the top bounces bake when you press on it. Allow to cool for at east 15 minutes before cutting. Enjoy!
Notes
This bread was absolutely delicious! Very moist and uses so many ingredients that we are harvesting on our farm this time of year. Just perfect! Thanks for a great recipe.
RASINS ARE THE DEVILS FRUIT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
This bread is dessert-y & scrumptious, even with cutting back on the brown sugar to 1 cup.
I increased the walnuts & raisins to 1/2 cup each & opted for oil. (No apples on hand.)
Didn’t have a 9 x 15 x 3″ loaf pan so used two glass 8 x 8″ dishes. They were perfectly baked at 40 minutes.
I skipped over recipes calling for cooked squash & white flour. I love “Eat one, freeze one” quantities, too.
Your recipe is great. Tx!
PS Didn’t think my food processor could handle that amount of batter, so used SaladShooter to grate squash, then set squash aside. Used electric beater for remaining ingredients except grated squash, walnuts, & raisins, which I folded in by hand.
Oh no! I didn’t see the applesauce listed at the very bottom after the *optional ingredients! Too late, they’re in the oven now 🤦🏻♀️ I’m officially a retard.
Ok update on the no applesauce situation, came out of oven looking fine, smells amazing, and tastes great with some butter on top!
Now just waiting to see if it becomes too crumbly when cool…
Looking forward to trying these recipies
so this is with uncooked squash? thanks
So chewy, moist, and healthy! Obsessed 🙂
Very creative, I like it, and healthier is good too.