Butternut-Yogurt Bread

Quick Bread - Bread

This salted bread is perfect with a bowl of soup in one of those chilly days. My husband likes to cut a wedge open and make a sandwich. It has a strong butternut taste and it is fluffy. It can also be baked in muffin pans. It is a light way to use up abundant fall butternut squash.

Brief

Prep 15 mins

Cook: 1hr30 mins

Additional: 5 mins

Total: 1hr50 mins

Servings: 6

Yield: 6 wedges

Butternut-Yogurt Bread

Ingredients

1 butternut squash

unpeeled

¾ cup white whole wheat flour

⅓ cup shredded part-skim mozzarella cheese

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon ground coriander

1 egg

¼ cup fat-free Greek yogurt

2 tablespoons unsweetened applesauce

1 tablespoon cold-pressed olive oil

2 tablespoons sunflower seeds

Bread

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Poke holes all over the surface of the butternut squash using a fork. Place on the baking sheet.

Step 2

Bake squash in the preheated oven until tender about 50 minutes. Remove and let cool. Reduce oven temperature to 365 degrees F (185 degrees C).

Step 3

Combine flour mozzarella cheese baking soda baking powder and coriander in a bowl.

Step 4

Peel and cube butternut squash. Measure 1/2 cup into a blender; refrigerate the rest. Add egg Greek yogurt applesauce and oil to the blender. Blend until bubbly about 5 minutes. Pour into the bowl with the flour mixture and mix well. Spoon the thick batter into a 7 1/2-inch cast iron skillet. Sprinkle sunflower seeds on top.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean about 40 minutes. Let cool for 5 minutes before slicing.

Nutritional Information

Butternut-Yogurt Bread

Servings Per Recipe:6

Calories: 200.4

% Daily Value *

Protein: 7.8g 16%

Carbohydrates: 32.7g 11%

Dietary Fiber: 5.6g 22%

Sugars: 4.9g

Fat: 6.1g 9%

Saturated Fat: 1.4g 7%

Cholesterol: 35mg 12%

Vitamin A Iu: 18172.7IU 364%

Niacin Equivalents: 4.9mg 38%

Vitamin B6: 0.4mg 23%

Vitamin C: 35.9mg 60%

Folate: 63.9mcg 16%

Calcium: 154.7mg 16%

Iron: 2.1mg 12%

Magnesium: 91mg 33%

Potassium: 699.7mg 20%

Sodium: 187.2mg 8%

Thiamin: 0.3mg 31%

Calories From Fat: 54.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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