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Butternut squash purée adds flavor while replacing some of the eggs and fat in this quick bread recipe. Spelt flour imparts a fine-grained texture, but all-purpose flour will work just as well.
Preheat oven to 350˚F. Coat baking sheet with cooking spray. Place squash halves cut-side down on baking sheet. Bake 40 to 45 minutes, or until soft. Cool. Scoop flesh from skin, mash with maple syrup, and set aside.
Coat 8- x 41/2-inch loaf pan with cooking spray. Combine spelt flour, sugar, walnuts, baking powder, baking soda, cinnamon, allspice, and salt in large bowl. Lightly beat eggs in separate bowl. Whisk in oil, soymilk, and vanilla until smooth. Fold squash into liquid ingredients with spatula. Stir squash-liquid mixture into flour mixture.
Pour batter into prepared pan, and sprinkle with remaining 2 Tbs. walnuts. Bake 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack, then unmold and cool completely.
- Calories 311
- Carbohydrate Content 40 g
- Cholesterol Content 53 mg
- Fat Content 15 g
- Fiber Content 5 g
- Protein Content 7 g
- Saturated Fat Content 1.5 g
- Sodium Content 323 mg
- Sugar Content 17 g