Tuesday, Nov. 10, 2009

Bread uses classic spices of fall

Each season has its own flavors. And I've found that fall and winter are filled with the warming flavors of cardamom, allspice, ginger and nutmeg.

Butternut Squash and Apple Bread is a wonderful quick bread that allows you to enjoy the fragrance of autumn spices.

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.

BUTTERNUT SQUASH AND APPLE BREAD

1 1/2 cups 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) package frozen butternut squash, thawed

2 eggs, lightly beaten

1/2 cup applesauce

1/3 cup apple juice or skim milk

Preheat oven to 350 degrees. Lightly grease a 9-by-5-by-3-inch loaf pan.

Combine all flour, sugar, spices, baking powder, nuts and cranberries in a large mixing bowl.

Combine eggs, applesauce and apple juice or milk in another bowl.

Make a well in the center of the dry ingredients and pour in wet ingredients. Fold in until just combined.

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.

Makes 8 slices.Per serving: 273 calories, 4 grams total fat, 46 mg cholesterol, 57 grams carbohydrates, 2 grams total fiber, 32 grams total sugars, 6 grams protein, 207 mg sodium.