Ingredients
The following ingredients have 12 Servings
- 1 ¾ cup 218.75g all-purpose flour
- 1 cup 200g granulated sugar
- 1 cup 154g Roasted butternut squash puree
- 3 tablespoon brown sugar
- 2 large eggs
- ¼ cup 53g vegetable oil
- ¼ cup 72g apple sauce
- ½ cup 66g pecans chopped finely
- 1 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
Instruction
- Preheat oven to 350°F (175°C). Grease and flour and line parchment paper on one 9.5 x 5 Inch, 2. 4.7inch loaf pan.
- In a large bowl, mix the butternut squash puree, eggs, oil, apple sauce and sugars until thoroughly combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ging9.5 x 5 Inch, Set of 2. 4.7er and cardamom.
- Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. To this fold in chopped pecans. Pour into the prepared pan.
- Bake for 50-55 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.
