Butternut Squash Bread With Dark Chocolate And Walnuts Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
• Blend applesauce, Greek yogurt, and coconut oil together in a bowl using an electric mixer. Mix in sucralose-sugar blend until combined. Add egg whites and almond milk; blend until fluffy. Mix in butternut squash and almond extract. Add cocoa powder, salt, baking soda, and baking powder; mix to combine. Add oat flour slowly, mixing batter until no dry spots remain. Fold in about chocolate chips by hand, reserving a few to sprinkle on top.
• Pour batter into the prepared pan; sprinkle the remaining chocolate chips over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool in pan for 1 hour.

Steps:

• Heat oven to 350 F. Coat a bread loaf pan with coconut oil or butter, or spray with vegetable oil.
• In a large bowl , beat together eggs, sugars, cooked/pureed butternut squash flesh and oil until smooth. In a second bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, ginger and nutmeg. Add dry ingredients to wet and mix well. Fold in chocolate chips, walnuts and cranberries, if using.
• Fill the prepared loaf pan about three-quarters full with batter. Gently tap the bottom of the filled pan on the counter a few times to release air bubbles. Sprinkle additional walnuts over each loaf should you choose to do so, using your hand to gently press them into the batter. Place pan on a sheet pan for greater ease when removing it from the hot oven.
• Bake for 50 to 60 minutes, or until a toothpick inserted at the center of the loaf comes out clean. Let cool for at least 1 hour before slicing into thick chunks.

Steps:

• Combine dry ingredients in one bowl.
• Combine wet ingredients in another bowl.
• Add dry ingredients to wet and mix just until combined.
• Put in two ungreased loaf pans.
• Bake at 350 for 1 hour or until toothpick inserted in center comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
• Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 350°F. Place squash, cut side down, in 13x9x2-inch glass baking dish. Pour water over squash. Bake until skin on squash is blistered and brown and flesh is tender, about 1 hour 15 minutes.
• Turn squash cut side up. Cool slightly. Scoop out flesh and transfer to medium bowl, leaving 1/3-inch-thick shell. Mash flesh. Add butter and stir until melted. Season to taste with salt and pepper. Spoon squash back into shells. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm in 350°F oven until heated through, about 30 minutes.) Sprinkle squash with chopped walnuts and serve.

Steps:

• Preheat oven to 375°. Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast 25-30 minutes or until tender. Reduce oven setting to 325°., Transfer squash to a bowl; mash coarsely. In a large bowl, beat butter and sugars until blended. Add eggs, 1 at a time, beating well after each addition. Beat in mashed squash and vanilla. In another bowl, whisk flour, baking soda, cinnamon and salt; add to butter mixture alternately with yogurt, beating well after each addition., Transfer to a greased 9x5-in. loaf pan; sprinkle with sea salt. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing the loaf to a wire rack to cool.