Spiced Winter Squash Bread

Squash is so moist and flavorful that a bread like this doesn't need much fat to taste rich. This is perfect right out of the oven, or sliced and toasted the next day.

1 1/2 cuos whole wheat pastry flour

1 cup unbleached flour

1 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/2 tsp ground allspice

1/4 tsp ground nutmeg

1 cup butternut squash puree

1 cup brown sugar

2 large eggs

1/2 cup fat free plain yogurt

1/4 cup vegetable oil

1/4 cup pecan pieces, optional


  1. Preheat oven to 350°F. Oil a loaf pan. In a large bowl, stir together flours, baking soda, salt, cinnamon, allspice and nutmeg.
  2. In a medium bowl, whisk the squash puree, brown sugar, eggs, yogurt and oil until smooth. Pour the squash mixture into the dry mixture and stir just until combined. Fold in pecans if using (be careful not to overmix).
  3. Scrape the batter into the loaf pan. Bake loaf for 50-60 minutes, until a toothpick inserted in the center of the loaf comes out with no batter on it. Cool on rack for at least 10 minutes before slicing. When completely cool, wrap tightly and store in the refrigerator for up to a week.

This recipe was adapted from Welcome to the Table by National Co-op Grocers.


Yield: 12 servings