3cups14 ½ ounces peeled and cubed butternut squash
Nonstick cooking spray
1½cupsall-purpose flour
1½cupsold-fashioned oats
8pruneschopped
½cupchopped walnuts
1teaspoonground cinnamon
1teaspoonbaking powder
1teaspoonbaking soda
1teaspoonsea salt
½cup1% milk
2large eggs
2tablespoonsvanilla extract
Instructions
In a large pot, cover the squash with cold water. Bring to a boil over high heat and cook for 15 minutes or until soft. Drain the water and transfer the squash to a large bowl. Using a fork, mash the squash. Let cool for about 10 minutes.
Meanwhile, preheat the oven to 350 degrees F. Spray a 9-inch loaf pan with nonstick spray and set aside.
Blend together the water and prunes to make your puree.
In a medium bowl, stir together the flour, oats, cinnamon, baking powder, baking soda, and salt until well mixed. Mix in the chopped prunes and walnuts. Set aside.
When the squash is cooled, add the prune puree, milk, eggs, oil, and vanilla and mix until well blended.
Gently whisk the dry ingredients into the wet ingredients until just combined.
Spoon the batter into the prepared loaf pan and place in the oven on the middle rack. Bake for 60 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Cut into slices and serve warm. Store leftovers in a sealed container in the refrigerator for up to 5 days.
Notes
Storage tip: Slice and freezer leftover bread in a sealed zip-lock bag for up to 3 months. Reheat individual slices in an oven or toaster.
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