Lemon Spaghetti Squash Bread & Butternut Squash Bread Recipes ~ As featured on KEZI “In the Garden”

Lemon Spaghetti Squash Bread

Ingredients

  • 1 1/3 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 cup applesauce
  • 2 tablespoons lemon juice
  • zest from one lemon
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup spaghetti squash (roasted and then grated)

For the Lemon Glaze

  • 1 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon milk

Instructions:

Grease and flour a 9×5″ bread pan. Preheat your oven to 350 degrees F.

In a large mixing bowl using a hand mixer, beat the eggs. Add the 1/2 cup of oil and 1 1/3 cups of sugar and mix until well blended.

Add 1/2 cup of applesauce, 2 tablespoons of lemon juice, and lemon zest to the mixture and blend well.

Add the 2 cups of flour, 1/2 teaspoon of salt, and 2 teaspoons of baking powder all at once. Blend on low speed just until everything is incorporated and most of the lumps are gone.

Add the one cup of grated spaghetti squash and fold in using a spoon.

Pour the batter into your prepared bread pan and bake for 40-45 minutes, until the top is golden brown.

Allow the bread to cool for at least 30 minutes in the pans. Then slide a knife or spatula around the edges to loosen and turn out onto a cutting board. Allow to cool completely.

*Adapted from @icecreamandinspiration

Butternut Squash Bread Recipe

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon, ground
  • 1/2 teaspoon cloves, ground
  • 1/2 teaspoon nutmeg, ground
  • 1/2 teaspoon allspice, ground
  • 1/4 teaspoon ginger, ground
  • 1 cup butternut squash puree*
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, beaten
  • 1/4 cup water
  • 1/2 cup walnuts or pecans (or your favorite nuts), chopped and toasted

Glaze

  • 1 TBS Honey & 1TBS Bourbon

Instructions

Preheat oven to 350 degrees F. Place oven rack in center of oven. Generously grease a 9×5-inch loaf pans. In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger; set aside.

In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts.

Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The internal temperature of the bread should be at 200 degrees F. when done.

Remove from oven and cool on a wire rack 10 minutes; remove from pan. Pour glaze on top. Cool completely before slicing.

*Adapted from @whatscookingamerica

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