Recipe Image

Squash Tea Bread

  • 15 m
  • 1 h 45 m
EatingWell Test Kitchen
“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.”

Ingredients

    • ⅔ cup all-purpose flour
    • ½ cup whole-wheat pastry flour
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon salt
    • ⅛ teaspoon ground allspice
    • ⅛ teaspoon ground cloves
    • ¾ cup squash puree, (see Tip)
    • ½ cup sugar
    • ¼ cup honey
    • ¼ cup canola oil
    • 1 large egg
    • 1 large egg white

Directions

  • 1 Preheat oven to 350°F. Lightly oil and flour a 9-by-5-inch loaf pan.
  • 2 Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.
  • 3 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.
  • 4 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.
  • 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.
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