Butternut-Yogurt Bread

This salted bread is perfect with a bowl of soup in one of those chilly days. My husband likes to cut a wedge open and make a sandwich. It has a strong butternut taste and it is fluffy. It can also be baked in muffin pans. It is a light way to use up abundant fall butternut squash.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 200 Calories

Ingredients

• 1 egg
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon ground coriander
• 2 tablespoons unsweetened applesauce
• ¾ cup white whole wheat flour
• 1 butternut squash, unpeeled
• ⅓ cup shredded part-skim mozzarella cheese
• ¼ cup fat-free Greek yogurt
• 1 tablespoon cold-pressed olive oil
• 2 tablespoons sunflower seeds (Optional)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Poke holes all over the surface of the butternut squash using a fork. Place on the baking sheet.

Step 2

Bake squash in the preheated oven until tender, about 50 minutes. Remove and let cool. Reduce oven temperature to 365 degrees F (185 degrees C).

Step 3

Combine flour, mozzarella cheese, baking soda, baking powder, and coriander in a bowl.

Step 4

Peel and cube butternut squash. Measure 1/2 cup into a blender; refrigerate the rest. Add egg, Greek yogurt, applesauce, and oil to the blender. Blend until bubbly, about 5 minutes. Pour into the bowl with the flour mixture and mix well. Spoon the thick batter into a 7 1/2-inch cast iron skillet. Sprinkle sunflower seeds on top.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool for 5 minutes before slicing.