I’m going to keep things short today because it is Daniel’s sister’s wedding, so there is lots to do and time that needs to be spent together (instead of with our faces hidden behind a computer).
I couldn’t leave you hanging, though, without a recipe this weekend, and let me tell you that this is a GOOD one!
Our Recipe Redux theme this month was to show off a delicious quick bread recipe- sweet or savory. I always go for sweet when it comes to quick bread, but I wanted to do something a little different than the usual banana or pumpkin bread this time.
This pumpkin bread uses butternut squash puree and chopped apples, which give so much moisture. Then I used a mixture of whole wheat pastry flour and oat flour to keep things whole grain and nutritious. And it is not overly sweet, which is just how I like it.
In case you are still unsure of this bread, let me just tell you that I took it to work last week and my coworkers went crazy over it. They kept coming back for more, so I know you will love this recipe just as much as they did.
Until my next post, enjoy the weekend and spend some time with your friends or family leading up to Thanksgiving!
- cooking spray and white sugar to coat the inside of the bread pan
- 3/4 cup butternut squash puree
- 1/3 cup almond milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 large egg, whisked
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup chopped apple
- 1 cup white whole wheat pastry flour
- 1/2 cup oat flour
- 1/2 cup chopped pecans
- To make butternut squash puree, preheat oven to 400, peel squash and discard seeds. Chop into even and relatively small pieces and bake for 30 minutes, or until cooked throughout.
- Reduce oven temperature to 350 degrees F and grease and sugar a bread pan.
- In a large bowl, stir together butternut squash puree, almond milk, melted coconut oil and vanilla extract. Add in the egg and brown sugar and mix. Add in the salt, spices, baking soda and baking powder. Peel and finely chop the apple and add to the mixture.
- Add the white whole wheat flour, oat flour, and pecans into the wet mixture and mix until just combined (don’t overmix). Pour into the prepared pan.
- Bake for 55-60 minutes or until a toothpick comes out clean when inserted into the center.
Gorgeous photos! This looks so tasty!
Thank you, Lauren!
Pinning. Love all these flavors and it looks amazing!
The best fall flavors! Thanks, Marisa!
Okay stop. Just stop. I mean that in the best way possible. I litterally blurted that out when I saw your post title and pictures because I thought: STOP this is too good of an idea and I need it in my life.
I love sweet breads too but savory can totally be my jam…I keep picturing a slice of this bread with a little but of melted butter. Swooning. Okay I am done blabbing about how awesome this recipe and YOU are and go bake this asap.
You are too sweet! That’s pretty much how I feel with all of your recipes so the feeling is mutual! I’ve gotta try my hand at savory breads now too.
Yum this sounds amazing! Def my kind of recipe. Lightened up, but not to the point where you’re lacking the goodness from traditional quick-bread. I bet this is so so so goood. I’ve been wanting to use butternut squash puree in a recipe for so long now! I even went as far as actually roasting! But then I just ate them on the side instead, haha 🙂
haha that has definitely happened to me before! I think butternut squash is one of those underrated veggies that can be used in so many different ways.
YES to this bread! I’m pretty sure I would snack on this ALL day long – looks so delicious! Perfect bread for fall!
This bread is delicious! Maybe one of my new favorites. I love the chunks of apples in it and it has a lot of nice warm flavors.