Butternut Squash Little Loaves

You can also use mashed sweet potato to replace the butternut squash. Or cut a squash in half, remove strings and seeds and bake at 350 degrees until tender, about 45 minutes. Let cool, then remove squash flesh and puree. These can also be made in muffins tins.

Courses: Breads, Dessert
Serves: 30 people

Recipe Ingredients

2 cups	396g / 13oz	Sugar
1 1/2 cups	355ml	Oil
4		Eggs
1 cup	237ml	Cooked butternut squash puree
1 cup	237ml	Unsweetened applesauce
1 teaspoon	5ml	Vanilla extract
1 teaspoon	5ml	Finely- grated lemon zest
3 1/2 cups	218g / 7.7oz	Flour
2 teaspoons	10ml	Baking powder
2 teaspoons	10ml	Baking soda
2 teaspoons	10ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground ginger
1/8 teaspoon	0.6ml	Salt
1 cup	237ml	Pitted dates
1 cup	160g / 5.6oz	Golden raisins
1/2 cup	73g / 2.6oz	Finely-chopped walnuts
2 tablespoons	30ml	Butter - for greasing

Recipe Instructions

Plump dates in warm water for 20 minutes, drain and chop. Plump raisins in warm water for 20 minutes and drain.

In large bowl, blend together sugar, oil, eggs, squash puree, applesauce, vanilla and lemon zest. In another bowl, stir together flour, baking powder, baking soda, cinnamon, ginger and salt. Mix into wet batter, stirring gently but thoroughly. Stir in dates, raisins and nuts.

Spoon batter into 3 generously greased (8- by 4-inch) loaf pans or 12 to 16 mini-loaf pans. Bake at 350 degrees until toothpick inserted in center comes out almost clean and tops are browned, 45 to 55 minutes for larger loaves, 25 to 35 minutes for mini-loaves.

This recipe yields 24 to 30 servings.

Each serving: 331 calories; 70 mg sodium; 38 mg cholesterol; 18 grams fat; 43 grams carbohydrates; 4 grams protein; 0.55 gram fiber.

Source:
The Los Angeles Times, 11-21-1999

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