This is the cinnamon squash bread recipe from the Penzeys spice catalog that everyone loves. (www.penzeys.com)
Preheat oven to 325 degrees F.
Grease and flour two 8.5" X 4.5" loaf pans.
In a large mixing bowl, beat the eggs well. Add the oil, sugar, grated squash and vanilla. Cream together.
In a seperate bowl, sift together the flour, baking powder, salt and cinnamon. Add to the creamed mxture and beat until well blended.
Fold in the nuts.
Bake at 325 degrees F for 1 hour or until a toothpick inserted in the center comes out mostly clean and the bread has risen.
This bread freezes well.
Notes:
I use olive oil instead of vegetable oil.
I use butternut squash and everyone loves it!
I usually leave out the nuts and its fine.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 loave (1321g) | ||
Recipe Makes: 2 loaves | ||
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Calories: 4472 | ||
Calories from Fat: 1141 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 126.8g | 169 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 72.3g | ||
Polyunsanturated Fat 31.2g | ||
Cholesterol 1057.5mg | 325 % | |
Sodium 1132.5mg | 39 % | |
Potassium 1143.8mg | 30 % | |
Total Carbohydrate 792.2g | 233 % | |
Dietary Fiber 12.6g | 50 % | |
Sugars, other 779.6g | ||
Protein 62.4g | 89 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4472
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