Categories: Bread
Ingredients
- 1 medium butternut squash, halved
- and seeded (1 1/2 lb.)
- 1 Tbs. maple syrup
- 1 1/2 cups spelt flour
- 1/2 cup sugar
- 1/2 cup plus 2 Tbs. chopped walnuts, divided
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/4 tsp. salt
- 2 eggs
- 1/4 cup canola oil
- 1/3 cup plain (unsweetened) soymilk
- 1 Tbs. vanilla extract
Directions
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Preheat oven to 350°F.
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Coat baking sheet with cooking spray.
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Place squash halves cut-side down on baking sheet.
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Bake 40 to 45 minutes, or until soft. Cool.
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Scoop flesh from skin, mash with maple syrup, and set aside.
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Coat 8- x 41/2-inch loaf pan with cooking spray.
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Combine spelt flour, sugar, walnuts, baking powder, baking soda, cinnamon, allspice, and salt in large bowl.
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Lightly beat eggs in separate bowl.
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Whisk in oil, soymilk, and vanilla until smooth.
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Fold squash into liquid ingredients with spatula.
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Stir squash liquid mixture into flour mixture.
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Pour batter into prepared pan, and sprinkle with remaining 2 Tbs. walnuts.
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Bake 60 minutes, or until toothpick inserted in center comes out clean.
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Cool 20 minutes on wire rack, then unmold and cool completely.
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311 calories; 7 g protein; 15g fat; 40g carbohydrates; 53mg cholesterol; 323mg sodium; 5g fiber; 17g sugar