Butternut Squash and Apple Bread

  • Yield 8 servings

Moist and tender, this breakfast bread is incredible spread with cream cheese or preserves.

You can make muffins out of the mix by dividing the batter into a muffin tin, if you wish.


1/2 cup all-purpose flour
1 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup chopped walnuts or pecans
1/3 cup sun-dried cranberries
1 (1-pound) packdage frozen butternut squash, thawed
2 eggs, lightly beaten
1/2 cup applesauce
1/3 cup apple juice or skim milk


  1. Preheat oven to 350F. Lightly grease a 9-x-5-x-3-inch loaf pan.
  2. Combine flour, sugar, spices, baking powder, nuts and cranberries in a large mixing bowl.
  3. Combine eggs, applesauce and apple juice or milk in another bowl.
  4. Make a well in the center of the dry ingredients and pour in wet ingredients. Fold in until just combined.
  5. Pour into prepared pan and bake in the center of the oven 1 1/4 hours until baked through or until a toothpick inserted into the center comes out clean. If baked as muffins cooking time will be approximately 30 minutes. 



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