Squash Tea Bread

2/3 c. all-purpose flour

1/2 c. whole-wheat pastry flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. salt

1/8 tsp. ground allspice

1/8 tsp. ground cloves

3/4 c. squash puree

1/2 c. sugar

1/4 c. honey

1/4 c. canola oil

1 egg

1 egg white

 

 Preheat oven to 350 degrees. Lightly oil and flour a 9x5 inch loaf pan.

 

Whisk all-purpose flour, baking powder, baking soda, cinnamon, ginger, salt, allspice, and cloves in a medium bowl until combined.

 

Beat squash puree, sugar, honey, and oil in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Neat in egg and egg white. Turn off mixer, add the dry ingredients and beat at low speed until combined. Scrape into the prepared loaf pan.

 

Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45-50 minutes. Cool in the pan for 10 minutes, then turn our onto a wire rack for 30 more. Serve warm.

 

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