Cinnamon pecan quick bread
5
Points®
Total time: 1 hr 30 min • Prep: 15 min • Cook: 1 hr • Serves: 16 • Difficulty: Easy
Just sweet enough, this cake is heavenly with a hot cup of coffee or tea. Make it to keep handy to enjoy as a quick breakfast or a mid-day treat. You can use any variety of winter squash here (acorn, butternut, delicata, hubbard, etc.) cooked any way you like (steamed, microwaved, roasted, etc.) Or keep frozen, precooked winter squash handy to make this recipe anytime of the year! Winter squash works just like pumpkin in baked goods. Use it in cheesecakes, muffins or loaf cakes. Its slightly sweet flavor and rich color are a natural fit with cinnamon, nutmeg and cloves.
Ingredients
Cooking spray
2 spray(s)
All-purpose flour
1 cup(s)
Whole wheat flour
¾ cup(s)
Baking soda
1 tsp
Ground cinnamon
2 tsp
Ground ginger
½ tsp
Ground allspice
¼ tsp
Table salt
1 tsp
Mashed butternut squash
1 cup(s)
Egg
2 large egg(s)
Unsweetened applesauce
⅔ cup(s)
Dark brown sugar
½ cup(s)
Vegetable oil
¼ cup(s)
Vanilla extract
1 tsp
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
2 Tbsp, toasted
Instructions
1
Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.
2
In a medium bowl, whisk together flours, baking soda, cinnamon, ginger, allspice and salt.
3
In a large bowl, combine squash puree, eggs, applesauce, sugar, oil and vanilla extract. Using an electric mixer, beat on medium speed, until well combined, 3 to 5 minutes.
4
Fold dry ingredients into wet ingredients until just combined; pour batter into prepared pan. Smooth into an even layer; sprinkle with pecans. Bake until a toothpick inserted in center of bread comes out clean, 55 to 60 minutes. Cool; remove from pan and slice into 16 pieces. Yields 1 piece per serving.
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