Copycat Panera Autumn Squash Soup from panera bread autumn squash soup recipe , image source: www.houstonfamilymagazine.com
- 2 cups flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/8 tsp ground nutmeg
- 1/2 cup butter or margarine
- 2 eggs
- 1/4 cup buttermilk
- 1 tsp vanilla extract
- 1 cup finely chopped peeled ripe pears
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, & nutmeg. Cut in butter until it resembles coarse crumbs.
- In a small bowl, beat eggs, buttermilk, & vanilla. Stir into dry ingredients just until moistened.
- Fold in pears.
- Pour into greased 9×5 inch loaf pan.
- Bake at 350 for 55-60 minutes or until toothpick inserted into center comes out clean.
- Cool in pan for 10 minutes. Remove from pan. Slice & Serve immediately.
- Tip # 1: You can use gluten-free flour cup for cup. The kind I use is a mixture I found on Pinterest. The ratio is 1 cup corn flour to 1 cup Brown rice flour to 1 cup cornstarch. I use it just like regular flour in most recipes. Without adjustments in measurements.
- Tip #2: You can make dairy free buttermilk, by using soy milk (or your favorite kind of milk). First add 1/4 tbsp of white vinegar or lemon juice to the measuring cup. Then add enough milk (of your choice) to reach 1/4 cup. Stir. Let sit for about 2 minutes. Then it’s ready to use. The ratio is 1 tbsp vinegar/lemon juice per 1 cup of milk.
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