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Ingredientes
- Use recipe for Roasted Butternut Squash.
- Purée 1 cup of roasted butternut squash
- 2 eggs
- 1/2 cup oil
- 1/4 cup water
- 1 cup sugar
- 1/2 cup brown sugar
- 1 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp allspice
Direcciones
- Heat oven to 350 degrees.
- Spray an 9 x 5 inch loaf pan with cooking spray.
- Cut a 2 inch strip of parchment paper and push into bottom of the pan with paper overhanging the pan and spray again with cooking spray.
- In a large bowl, mix together squash purée, eggs, oil, water, and sugars until thoroughly combined.
- In a separate bowl mix together flour, baking soda, salt, cinnamon, nutmeg and allspice.
- Stir the dry ingredients and squash mixture together
- Pour half way up the prepared pan.
- Bake for 55-60 minutes or until a toothpick inserted into the middle comes out clean.
- Let cool for 1 hour. Remove from pan using the parchment paper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 12 servings | |
| Calories 258 | |
| Calories from Fat 89 | 34% |
| Total Fat 10.04g | 13% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.23g | |
| Cholesterol 31mg | 10% |
| Sodium 215mg | 9% |
| Potassium 45mg | 1% |
| Total Carbs 40.07g | 11% |
| Dietary Fiber 0.8g | 3% |
| Sugars 25.69g | 17% |
| Protein 2.84g | 5% |
