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Whole-Wheat Acorn Squash Bread
Adapted from a food.com recipe, I switched out half the flour with whole wheat, and added molasses (or equal parts molasses and honey) instead of sugar. Also, I use any winter squash I happen to have on hand. I prefer pumpkins and Acorn to Butternut but the original recipe calls for butternut.
The nutritional info is calculated for use with unsalted butter, and roasted acorn squash with salt, so you may have less sodium than the calculations, or you may not.
Makes three loaves.
CALORIES: 83 |
FAT: 1.6g |
PROTEIN: 2.4g |
CARBS: 15.1g |
FIBER: 1.3g