Savory squash whole-wheat quick bread

Author:Gwyn Weisberg
Category:Main Courses


1-1/2 cups flour
1 cups wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. coarse salt
1/4 tsp. freshly ground black pepper
10 oz. frozen pureed winter squash, thawed
1/2 cups nonfat buttermilk
1/3 cups canola oil
1/4 cups maple syrup
egg, slightly beaten


  1. Preheat oven to 350F. Coat a 9x5 inch loaf pan with cooking spray.
  2. Sift together flours, baking powder, baking soda, cumin, coriander, salt, and pepper in a medium bow; set aside.
  3. Whisk together squash, buttermilk, oil, maple syrup, and egg.
  4. Stir in flour mixture, and blend until just combined.
  5. Transfer batter to prepared loaf pan, and gently smooth top.
  6. Bake for 35 to 45 minutes, or until a toothpick inserted in middle of loaf comes out clean.
  7. Cool in loaf pan for 5 minutes, then invert onto a wire rack to cool completely.