Tuesday, November 9, 2010

Butternut squash quick Bread

I made this the other night, and it was very good! I used a cup of buttermilk pancake mix and 1/2 cup all-purpose flour and agave nectar instead of sugar. It turned out great!

1/4 cup agave nectar
1.3 lbs butternut squash (yields about 1 cup of mashed butternut squash)
¼ cup butter (softened)
1 teaspoon vanilla extract
2 large eggs
1 cup buttermilk pancake mix
½ cup All-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
¼ tsp ground nutmeg
¼ cup buttermilk

To make mashed butternut squash:
  • Cut the squash in half; remove the seeds, then peel and cut into slices of even thickness.
  • Place the squash slices on a rack in a pot with a lid, add water to cover the bottom of the pot and steam, covered, until tender, about fifteen to twenty minutes.
  • Transfer the squash to a bowl. Mash or put through a food mill.
  • Let it cool for 20 minutes before adding into the wet ingredients.

1. Preheat oven to 350F degrees.

2. Combine pancake mix, baking soda, salt, baking powder, and nutmeg in a bowl; set aside.

3. In a large bowl, combine butter, honey, vanilla, eggs, buttermilk, and mashed butternut squash; mix thoroughly. Slowly add the dry ingredients to the wet and mix just until combined.

4. Put in one greased loaf pan and bake at 350F degrees for 50 minutes or until toothpick inserted in center comes out clean.

5. Cool in pan for 10 minutes.  

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