Tuesday, September 22, 2015

Whole-Wheat Acorn Squash Quick Bread

My husband did not like the idea when I told him I was thinking about making bread with our leftover acorn squash. I am glad I decided to make this bread anyway, because it was delicious! I did not take any pictures during preparation, because I was not sure I would be sharing or keeping the recipe. I was wrong about that!



Ingredients

½ cup olive or safflower oil
⅔ cup sugar or sugar substitute - I used Splenda
¼ cup fat-free milk
1 teaspoon vanilla extract
2 eggs
1 cup mashed acorn squash - I used leftover cooked fresh squash, which probably had a touch of butter flavoring in it from when it had been cooked in the oven
2 cups whole-wheat flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
dash cinnamon, nutmeg, cloves, and/or allspice, optional - I used everything except allspice; about ¼ to ½ teaspoon total
½ cup chopped walnuts