Butternut Squash Sweet Bread with Maple Streusel topping


Scrumptious moist bread. Great fall recipe! Would make a great dessert or breakfast bread for Thanksgiving!

1 cup butternut purée - ( combine squash , butter, cinnamon, maple syrup and brown sugar )
See recipe below
2 eggs
1/2 cup canola oil or coconut oil ( I use coconut oil)
1/4 cup water
1 cup granulated sugar
1/2 cup brown sugar
1 3/4 cup all purpose flour
1 tsp baking soda
1 /2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tap cardamom

Purée directions
one cup fresh or frozen squash
1 tsp cinnamon or more to taste
2 tablespoons brown sugar
2 tablespoons butter
1 tsp or tablespoon pure maple syrup- depending how sweet you want it
Combine all purée ingredients in a bowl and microwave till butter is melted.
Purée together in a blender or with hand mixer.

Streusel topping
Combine 1/4 cup brown sugar
1 tablespoon pure maple syrup
1 tablespoon butter
1/4-1-2 cup flour
( adding chopped pecans or walnuts would be awesome)
Combine with fork and sprinkle on top of bread.
Combine purée, water, oil, eggs and sugars together until combined. In a separate bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated. Do not over mix. Pour into the prepared pan. Top with streusel topping ! Bake at 350 for 55 -60 min in a foil lined or greased loaf pan.


17% DV

27% DV

9% DV

24% DV

11% DV

Who doesn't love having a good Caesar salad! However, having Caesar salad in restaurants is never a healthy choice. As, it is always loaded with excess fats and calories. I have prepared an entirely healthy homemade Caesar salad in a tortilla bowl that rivals that of any restaurant.

Toss with the crisp lettuce, drizzle with the guilt-free flavorful dressing and finally top with croutons and cheese for the perfect main course!