Butternut-Yogurt Bread recipe

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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

Nutrition Info

200.4 calories
carbohydrate: 32.7 g
cholesterol: 35 mg
fat: 6.1 g
fiber: 5.6 g
protein: 7.8 g
saturatedFat: 1.4 g
servingSize: -
sodium: 187.2 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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).

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

  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.

  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.

Recipe Yield

6 wedges

Recipe Note

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.

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