Squash Tea Bread

Squash Tea Bread

9 Reviews
From: EatingWell Magazine, September/October 2007

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 8 servings

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Original recipe yields 8 servings
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  • 2/3 cup all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 3/4 cup squash puree, (see Tip)
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1/4 cup canola oil
  • 1 large egg
  • 1 large egg white

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 228 calories; 8 g fat(1 g sat); 2 g fiber; 37 g carbohydrates; 3 g protein; 36 mcg folate; 23 mg cholesterol; 21 g sugars; 21 g added sugars; 222 IU vitamin A; 2 mg vitamin C; 31 mg calcium; 1 mg iron; 160 mg sodium; 95 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 1 starch, 1 1/2 other carbohydrate, 1 fat

Reviews 9

January 20, 2014
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By: EatingWell User
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
September 23, 2013
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By: EatingWell User
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
October 25, 2012
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By: EatingWell User
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
October 14, 2012
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By: EatingWell User
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
March 28, 2011
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By: EatingWell User
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?
November 07, 2010
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By: EatingWell User
Yummy! I made mine vegan by substituting egg replacer for the egg and egg white. It turned out beautifully.
November 03, 2010
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By: EatingWell User
We make this all the time with squash, but this time we used pumpkin (since that's what we had around), and added some cranberries. Delicious!
September 08, 2010
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By: EatingWell User
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!
November 27, 2009
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By: EatingWell User
Delicious and very moist! Nice simple flavor. Sweet but not overly so. I'll certainly make again.