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    Squash Tea Bread

    Pureed winter squash, honey and sugar give this tea bread a round, rich sweetness. It's terrific warm with a little pat of butter for breakfast, snack or even dessert and of course afternoon tea, if you're so inclined.

    Ingredients

    • 2/3 cup all-purpose flour
    • 1/2 cup whole-wheat pastry flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground allspice
    • 1/8 teaspoon ground cloves
    • 3/4 cup squash puree
    • 1/2 cup sugar
    • 1/4 cup honey
    • 1/4 cup canola oil
    • 1 large egg
    • 1 large egg white

    Instructions

    Step 1
    Preheat oven to 350°F. Lightly oil and flour a 9-by-5-inch loaf pan.
    Step 2
    Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.
    Step 3
    Beat squash puree, sugar, honey and oil in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in egg and egg white. Turn off the mixer, add the dry ingredients and beat at low speed until combined. Scrape into the prepared loaf pan.
    Step 4
    Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.

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