fresh bread and cherries?>

Butternut-Cherry Tea Bread

by Berkeley Wellness  

Butternut squash are generally larger than 1¼ pounds, so you can either cut off a chunk of a squash, or roast the whole squash and use only 1¼ cups of the roasted squash in the bread. Serve any leftover squash as a vegetable side dish, or use it in place of pumpkin puree in a recipe. The pumpkin pie spice blend called for below is intended to be a convenience, but if you don’t have any, you can simply substitute ¾ teaspoon cinnamon, ½ teaspoon ground ginger, and ⅛ teaspoon each allspice and cloves.


  • 1 piece butternut squash (1¼ pounds), halved lengthwise and seeded
  • ½ cup water
  • 1¾ cups flour
  • 2 tablespoons yellow cornmeal
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup packed light brown sugar
  • 3 tablespoons extra-light olive oil
  • 1 large egg
  • 2 large egg whites
  • ½ cup buttermilk
  • ½ cup dried cherries, cranberries, or raisins


1. Preheat the oven to 400°F. Place the squash, cut-sides down, in a small baking pan. Add the water, cover, and bake for 30 minutes, or until the squash is tender. Reduce the oven temperature to 350°F. When cool enough to handle, scoop the squash flesh into a bowl and mash with a fork. Measure out 1¼ cups (save any remainder for another use).

2. In a medium bowl, stir together the flour, cornmeal, pumpkin pie spice, baking powder, baking soda, and salt.

3. In a large bowl, with an electric mixer, beat together the brown sugar and oil until well combined. Add the whole egg and egg whites, one at a time, beating well after each addition. Beat in the 1¼ cups mashed squash and the buttermilk. Fold in the flour mixture. Fold in the cherries.

4. Spray an 8½ x 4½-inch loaf pan with nonstick cooking spray. Spoon the batter into the loaf pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan, then turn the bread out of the pan onto a wire rack to cool completely.

Makes 12 slices.

Nutrition per slice: 180 calories, 4g total fat (1g saturated), 18mg cholesterol, 2g dietary fiber, 32g carbohydrate, 4g protein, 220mg sodium.

A good source of: selenium.