Rating: 4.7 stars
2 Ratings
  • 5 star values: 2
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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.

Source: EatingWell Magazine, September/October 2007

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Recipe Summary test

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

1 slice
228 calories; protein 3.3g; carbohydrates 37.1g; dietary fiber 1.8g; sugars 21.3g; fat 7.9g; saturated fat 0.7g; cholesterol 23.3mg; vitamin a iu 222.2IU; vitamin c 1.5mg; folate 36.2mcg; calcium 31.2mg; iron 0.9mg; magnesium 10.2mg; potassium 95.2mg; sodium 159.8mg; thiamin 0.1mg; added sugar 21g.

1 starch, 1 1/2 other carbohydrate, 1 fat

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