This new breakfast creation has been on my menu for the past couple of weeks. I used a different recipe as a starting point but then heavily adapted it based on what I had around, and what I felt like incorporating into my breakfasts recently. Sometimes this kind of creativity can lead to a lot of disappointment when recipes don't turn out, however this was not one of those times. This squash (or substitute canned pumpkin, I'm sure it would be pretty much the same) and yogurt bread is sweetened with some homemade applesauce, and a touch of honey. The resulting bread is moist, and flavorful and full of whole grains (100%!); it may seem decadent but it's actually a pretty good choice if you're craving a baked good, but don't want to derail your diet.
I've found that this bread is wonderful in the morning, lightly toasted and topped with some peanut butter. Some almond butter, or tahini would also be wonderful I'm sure. This bread is not very sweet, I purposely didn't add a lot of sugar. If you like things on the sweeter side I'd recommend doubling the honey to start and see how you like it. I also used 100% whole wheat flour, but if that's not so much your thing go ahead and substitute with some or all white flour, it should still turn out well. Enjoy.
Butternut Squash Breakfast Loaf
Heavily adapted from Cookie and Kate
- 2/3 cup (150 grams) butternut squash puree - or substitute canned pumpkin
- 1/2 cup (140 grams) plain Greek yogurt
- 1/2 cup (80 grams) applesauce
- 1/4 cup (80 grams) honey
- 2 eggs
- 1/4 cup (60 grams) milk (or coffee is an alternative that adds a nice flavor)
- 1 teaspoon vanilla extract
- 1 3/4 cup (210 grams) whole wheat flour (I used 70 grams of rye flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
In a medium sized bow, whisk together the squash (or pumpkin), yogurt, applesauce, honey, eggs, milk and vanilla. Add in the whole wheat flour, baking soda, salt and cinnamon. Mix until the dry ingredients are just incorporated, without any pockets of dry flour. Add in the chocolate towards the end of mixing. Transfer to a parchment lined loaf pan.
Bakes at 325 degrees for approximately 50 minutes, or until a toothpick inserted into the center of the loaf comes out with just a few moist crumbs. Cool on a cooling rack until completely cool before slicing.
Approximate calorie count: 134 calories per slice