Pureed winter squash, honey and sugar give this tea bread a round, rich sweetness. It's terrific warm with a little pat of butter for breakfast, snack or even dessert and of course afternoon tea, if you're so inclined.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2007

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Recipe Summary

total:
1 hr 45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Lightly oil and flour a 9-by-5-inch loaf pan.

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  • Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.

  • Beat squash puree, sugar, honey and oil in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in egg and egg white. Turn off the mixer, add the dry ingredients and beat at low speed until combined. Scrape into the prepared loaf pan.

  • Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.

Tips

Make Ahead Tip: Tightly wrap in plastic wrap and freeze for up to 6 months. Unwrap and thaw on a wire rack at room temperature for 4 hours.

Tip: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or simply use frozen (thawed) or canned squash puree. Find frozen squash puree near other vegetables in the freezer section and canned squash near the canned pumpkin.

Nutrition Facts

228 calories; protein 3.3g 7% DV; carbohydrates 37.1g 12% DV; exchange other carbs 2.5; dietary fiber 1.8g 7% DV; sugars 21.3g; fat 7.9g 12% DV; saturated fat 0.7g 4% DV; cholesterol 23.3mg 8% DV; vitamin a iu 222.2IU 4% DV; vitamin c 1.5mg 3% DV; folate 36.2mcg 9% DV; calcium 31.2mg 3% DV; iron 0.9mg 5% DV; magnesium 10.2mg 4% DV; potassium 95.2mg 3% DV; sodium 159.8mg 6% DV; thiamin 0.1mg 11% DV; added sugar 21g.

Reviews (10)

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10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
Delicious and very moist! Nice simple flavor. Sweet but not overly so. I'll certainly make again. Read More
Rating: 5 stars
10/29/2011
Yummy! I made mine vegan by substituting egg replacer for the egg and egg white. It turned out beautifully. Read More
Rating: 4 stars
10/14/2012
Delicious! I didn't have cloves or ginger so I doubled the allspice and used nutmeg in place of the ginger. Nit has a really good flavor. I like that I can still taste some of the squash flavor. Pros: Good flavor Cons: Small loaf Read More
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Rating: 5 stars
10/30/2011
This is my Fall "go to" recipe for just about every squash my CSA sends my way. I start making them in August and don't stop until it is nearly Christmas time! We've even combined the spices in to a mix so we can just measure it out in bulk! Read More
Rating: 5 stars
10/02/2018
I'm giving this five stars but have a question - my loaf is about 1 inch tall and my baking powder and baking soda are both fresh. Flavor-wise it is fine but I'm confused. I only had a total of 2 cups of batter to go into a 9x5-inch loaf pan (which holds 8 cups). Did anyone else have a problem? (I consider myself a good and experienced baker.) Any help? Thank you. Read More
Rating: 5 stars
09/23/2013
Delicious I used a bag of frozen cubed butternut squashed (nuked it and let it cool then mashed like bananas) to make a double batch of this. The spices and honey make it warm and spicy but not overly so. Beautifully balanced. New favorite! Pros: Easy tasty Read More
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Rating: 4 stars
10/29/2011
great flavor but too moist - help! This bread has a wonderful flavor so I keep making it but it always turns out underdone on the bottom though my toothpick comes out clean. I have to make mini loaves because of my small oven in China. I don't have this problem with any other quick bread recipe. Any suggestions? Read More
Rating: 5 stars
10/25/2012
I made these as cupcakes instead halved the sugar and topped them off with peanut butter chips. Came out perfectly! Light and airy texture and not too sweet. It reminded me of carrot cake:D Read More
Rating: 4 stars
01/20/2014
Tasty even if you're not a squash person I don't care for squash but received a couple in a produce co-op basket so needed to find a way to use it up. This was great! Could tell it had squash but wasn't overpowering had the right balance of spices etc. The whole family loved it. Good thing too because we had to quadruple the recipe to use up the squash. Even with that I don't think it'll last long! Pros: Moist great balance of spices and sweetness Cons: None Read More