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Butternut Squash And Apple Bread


  • ½ c all-purpose flour
  • 1 c light brown sugar
  • 1 tsp cinnamon
  • 1 tsp allspice
  • ¼ tsp salt
  • 2 tsp baking powder
  • 1/3 c chopped walnuts or pecans
  • 1/3 c sun-dried cranberries
  • 1 (1 lb) pkg frozen butternut squash, thawed
  • 2 prepared Ener-G Egg Replacer eggs, lightly beaten
  • ½ c applesauce
  • 1/3 c apple juice or rice milk


  1. Preheat oven to 350°F.

  2. Lightly grease a 9x5x3" loaf pan.

  3. Combine all flour, sugar, spices, baking powder, nuts and cranberries in a large mixing bowl.

  4. Combine Egg Replacer, applesauce and apple juice or milk in another bowl.

  5. Make a well in the center of the dry ingredients and pour in wet ingredients. Fold in until just combined.

  6. Pour into prepared pan and bake in the center of the oven 1 ¼ hours until baked through or until a toothpick inserted into the center comes out clean. If baked as muffins, cooking time will be approximately 30 minutes.

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