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Ingredientes
- 2 c. sugar
- 1 1/2 c. oil
- 4 x Large eggs
- 1 c. cooked butternut squash puree
- 1 c. unsweetened applesauce
- 1 tsp vanilla extract
- 1 tsp finely- grated lemon zest
- 3 1/2 c. flour
- 2 tsp baking pwdr
- 2 tsp baking soda
- 2 tsp grnd cinnamon
- 1/4 tsp grnd ginger
- 1/8 tsp salt
- 1 c. pitted dates
- 1 c. golden brown raisins
- 1/2 c. finely-minced walnuts
- 2 Tbsp. butter for greasing
Direcciones
- Plump dates in hot water for 20 min, drain and chop. Plump raisins in hot water for 20 min and drain.
- In large bowl, blend together sugar, oil, Large eggs, squash puree, applesauce, vanilla and lemon zest. In another bowl, stir together flour, baking pwdr, baking soda, cinnamon, ginger and salt. Mix into wet batter, stirring gently but thoroughly. Stir in dates, raisins and nuts.
- Spoon batter into 3 generously greased (8- by 4-inch) loaf pans or possibly 12 to 16 mini-loaf pans. Bake at 350 degrees till toothpick inserted in center comes out almost clean and tops are browned, 45 to 55 min for larger loaves, 25 to 35 min for mini-loaves.
- This recipe yields 24 to 30 servings.
- Comments: You can also use mashed sweet potato to replace the butternut squash. Or possibly cut a squash in half, remove strings and seeds and bake at 350 degrees till tender, about 45 min. Let cold, then remove squash flesh and puree. These can also be made in muffins tins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 12 servings | |
| Calories 664 | |
| Calories from Fat 288 | 43% |
| Total Fat 32.71g | 41% |
| Saturated Fat 3.97g | 16% |
| Trans Fat 0.7g | |
| Cholesterol 75mg | 25% |
| Sodium 483mg | 20% |
| Potassium 330mg | 9% |
| Total Carbs 90.0g | 24% |
| Dietary Fiber 3.5g | 12% |
| Sugars 56.79g | 38% |
| Protein 7.07g | 11% |
