Categories: Bread

Ingredients

• 1 medium butternut squash, halved
• and seeded (1 1/2 lb.)
• 1 Tbs. maple syrup
• 1 1/2 cups spelt flour
• 1/2 cup sugar
• 1/2 cup plus 2 Tbs. chopped walnuts, divided
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 1/4 tsp. salt
• 2 eggs
• 1/4 cup canola oil
• 1/3 cup plain (unsweetened) soymilk
• 1 Tbs. vanilla extract

Directions

1. Preheat oven to 350°F.

2. Coat baking sheet with cooking spray.

3. Place squash halves cut-side down on baking sheet.

4. Bake 40 to 45 minutes, or until soft. Cool.

5. Scoop flesh from skin, mash with maple syrup, and set aside.

6. Coat 8- x 41/2-inch loaf pan with cooking spray.

7. Combine spelt flour, sugar, walnuts, baking powder, baking soda, cinnamon, allspice, and salt in large bowl.

8. Lightly beat eggs in separate bowl.

9. Whisk in oil, soymilk, and vanilla until smooth.

10. Fold squash into liquid ingredients with spatula.

11. Stir squash liquid mixture into flour mixture.

12. Pour batter into prepared pan, and sprinkle with remaining 2 Tbs. walnuts.

13. Bake 60 minutes, or until toothpick inserted in center comes out clean.

14. Cool 20 minutes on wire rack, then unmold and cool completely.

15. 311 calories; 7 g protein; 15g fat; 40g carbohydrates; 53mg cholesterol; 323mg sodium; 5g fiber; 17g sugar

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