Abby's Fall Squash Bread

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 260.7
  • Total Fat: 13.1 g
  • Cholesterol: 1.6 mg
  • Sodium: 443.2 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.9 g

View full nutritional breakdown of Abby's Fall Squash Bread calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

my sister made this up and it turned out really well. no sugar, oil or butter. you can always add raisins or cranberries or coconut. dress it how you like. it was yummy just like this! could easily be muffins too! my sister made this up and it turned out really well. no sugar, oil or butter. you can always add raisins or cranberries or coconut. dress it how you like. it was yummy just like this! could easily be muffins too!
Number of Servings: 8

Ingredients

    Betty Crocker Bisquick Original Mix, 2 1/3 cup
    Milk, 2%, 2/3 cup
    Splenda, 1/2 cup
    Squash, winter, acorn, raw, 1 squash (4 inch dia)
    Pecans, 3/4 cup, chopped
    Pumpkin Pie spice, 1 tbsp
    Vanilla Extract, 1 tbsp
    Nutmeg, ground, 1 tsp
    Cinnamon, ground, 1 tbsp

Directions

cut squash in half and place in a glass dish. cover with plastic wrap and microwave untill soft. (aprox 5 min) scoop out and mash. combine dry ingrediants in one bowl and wet in another. slowly mix dry into wet. pour into 8 inch cake pan sprayed with PAM. sprinkle with nuts and bake at 400 for 15 min or untill done. cut like a pizza into 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MELNELO.

Rate This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.