Tuesday, May 12, 2009

Butternut bread with Cream Cheese Filling


2 c. pureed butternut squash*
4 eggs
1/2 cup vegetable oil
½ cup applesauce
¼ cup ground flaxseed
2/3 cup water
1 tsp. almond extract (optional)
1 1/3 cups white sugar
1 3/4 cups all-purpose flour
1 3/4 cups whole wheat flour
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoon ground cinnamon
*You can use pureed pumpkin in place of the butternut squash.

8 oz. cream cheese (room temperature)
1 tbsp. flour
1 egg
¼ c. sugar
1 tsp. almond extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. 3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended.
4. In a medium mixing bowl, combine cream cheese, sugar, flour, and egg; beat until smooth and creamy.
5. Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter.
6. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

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