Bread Head

Utilizing only half of my roasted yummy butternut squash, I made a Butternut Squash Bread as well as a Pumpkin Bread. I was inspired to make a bread from this because last week I made Pumpkin Bread and had left over pumpkin and a bunch of tasty bread fixings. I used two similar recipes and tweaked a little with the type of flours it called for. I used all whole wheat. And as per usual, lowering the amount of sugar called for, just a tad.
Pumpkin Bread a second time around gets a 5!
What a simple healthy lil bread (all whole wheat and I added oats and flax seeds). I have been eating this tasty bread for breakfasts with a slab of Earth Balance butter on it. I never realized how simple it is to make breads. If you have the baking stuff in your pantry, you really only need shop for the main ingredient. Pumpkin puree comes in a can, Libby's Pure Pumpkin. Main and ONLY ingredient reads: PUMPKIN. Opening that can up was so fun, just a bunch of pure, mashed up, tasty pumpkin in there. Fall in a can.
Sad to report, the Butternut Squash Bread gets a 2!
It was like a sweet, bready cake? And properly cooked! I even lowered the amount of sugar and upped the amount of butternut squash puree. Maybe just not a bread that I like?! (impossible!) The boyfriend too agreed, it was not delicious. The reviews online of this not so common bread suggested otherwise.
My SUPER Simple Pumpkin Bread
3/4c brown sugar
2 large egg whites
1c pure pumpkin
1/4c canola oil
1/3c low-fat plain yogurt
1tsp vanilla extract
1 and 3/4 whole wheat flour
1 1/12 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1/4c oats
1 tsp baking soda
2 tsp flaxseeds
With the oven at 350 degrees, and the bread pans greased, whisk brown sugar and egg whites. Add pure pumpkin, oil, yogurt, and vanilla and mix well. In a separate bowl combine the dry: flour, baking powder, cinnamon, nutmeg, baking soda, oats, flaxseeds, salt. Slowly mix the dry into the wet and do not over mix. Pan the batter, and cook for 30-35 min.
Maybe Just Not For Me Butternut Squash Bread;)
1 and 1/2c butternut squash puree (I just mashed the heck out of it in a bowl, I only used a half from yesterdays roasted butternut squash)
2 eggs
1/2c veg oil
1/4c water
1 and 1/4c brown sugar
1 and 3/4 whole wheat flour
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4c oats
Oven at 350 as well. Greased pans, ready to go. Mix the wet: the puree, eggs, oil, water and sugars (sugars arent wet, oh well). Separately mix the dry: flour, baking soda, spices, salt and oats. Slowly combine the dry with the wet. Pan the batter and cook for 30-40 minutes.
Enjoy the healthy lil fall breads...
Recipes inspired by My Baking Addiction and Good Housekeeping
http://www.mybakingaddiction.com/butternut-squash-bread/

http://www.goodhousekeeping.com/recipefinder/healthy-pumpkin-bread-recipe

Check out the utilized salted and roasted butternut squash seed topping the breads!