maple butternut squash bread

Leave it to me to complicate things. This butternut squash bread requires two additional steps normally not found in quick bread recipes. Instead of adding whole eggs to the wet ingredients, egg whites are whipped and then gently folded in with the rest of the batter. So is it still a quick bread? I think so and a darn good one, that happens to have no white sugar or cholesterol. Buttery maple syrup and creamy roasted butternut squash give the bread its sweetness, while the whipped egg whites bring structure and ensure a superb lightness. This bread is plenty good on its own, but feel free to add a smear of butter and a drizzle of maple syrup. Perfection! butternut squash quick bread

 

flour butternut squash puree

The wet ingredients get added to the dry ingredients. And then the whipped egg whites are folded in to the batter.

 

foamy egg whites

Egg whites are beaten separately. First they get foamy…

 

egg whites beaten until stiff peaks form

Keep beating and eventually stiff peaks will form.

 

Maple Butternut Squash Bread
Serves 8
A butternut squash bread that's free of dairy, white sugar, and cholesterol.
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Prep Time
20 min
Cook Time
1 hr 5 min
Prep Time
20 min
Cook Time
1 hr 5 min
Ingredients
  1. 2 cups all purpose flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 3/4 teaspoon ground cinnamon
  6. 1/4 teaspoon ground nutmeg
  7. 1/4 teaspoon ground cloves
  8. 1/2 cup maple syrup
  9. 1 cup butternut squash puree
  10. 1/2 cup unsweetened applesauce
  11. 1 teaspoon vanilla
  12. 3 egg whites
Instructions
  1. Set the rack to the middle of the oven and preheat to 350 degrees.
  2. Grease a 9x5 loaf pan with cooking spray.
  3. In a large mixing bowl, stir together the flour, baking powder, baking soda, salt, and spices.
  4. Spray a liquid measuring cup with cooking spray. Measure out the 1/2 cup of maple syrup. Then whisk in the butternut squash puree, unsweetened applesauce, and vanilla.
  5. In a small bowl, use an electric mixer to beat the egg whites until stiff peaks form.
  6. Add the butternut squash mixture to the flour mixture and stir until just combined.
  7. Using a rubber spatula, slowly and gently fold in about 1/2 off the whipped egg whites.
  8. Add the remaining egg whites and slowly fold in until thoroughly incorporated.
  9. Pour the batter into the pan and bake for about 55-65 minutes or until a knife inserted in the center comes out clean.
  10. Cool in the pan for 5 minutes and then transfer to a wire rack to cool completely.
Dani On The Brink http://danionthebrink.com/
 
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