Butternut Squash Tea Bread

Ingredients

• 1 ¼ cups diced peeled butternut squash
• ½ cup (1 stick) unsalted butter, softened
• ½ cup light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 cups flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup chopped dried apricots
• ½ cup dried currants

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    410 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 69 grams carbohydrates; 3 grams dietary fiber; 41 grams sugars; 6 grams protein; 77 milligrams cholesterol; 302 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 large loaf

Preparation

1. Place the squash in a saucepan. Cover with water, bring to a boil and simmer until the squash is tender, about 30 minutes. Mash or puree the squash and set aside to cool.
2. Preheat oven to 350 degrees. Use some of the butter to grease a loaf pan 9-by-5-by-3 inches.
3. Cream the remaining butter with the sugars. Beat in the eggs. In a separate bowl mix the flour with the baking powder, baking soda and salt. Stir this mixture into the butter mixture, alternating with squash puree. Stir in vanilla and fold in dried fruit.
4. Spread the mixture into the pan and bake until a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Cool about 20 minutes in the pan, then remove to continue cooling on a rack.