Autumn Cranberry & Squash Loaf

Autumn Cranberry & Squash Loaf

 

One of my favourite things about Autumn besides the changing of the leaves is making flavourful foods with Canadian squash! It is full of antioxidants and so colourful and distinctively orange.  I have adapted my pumpkin muffin recipe and used Buttercup Squash, which is dense like a baked potato and makes baked goods very moist. You can also make muffins with this recipe and the kids will never know you put squash in it!

But you know it is low in fat and sugar!

 

4 eggs

3 cup flour

1 tbsp cinnamon

1 3/4 cup mashed cooked buttercup squash*

2 tsp baking powder

1 tsp baking soda

1/2 tsp ginger powder

1/2 tsp ground nutmeg

1 cup sugar

3/4 cup oil (I use EVOO)

1/4 cup applesauce

pinch of salt

1 cup dried cranberries (or any dried or fresh fruit)

2-3 tbsp granola

 

In a mixer beat egg, then add sugar, oil and applesauce, beat thoroughly.

Add all dry ingredients mix only until no flour shows.  Stir in dried fruit.

Pour into a greased and floured loaf pan and sprinkle granola over the top.

 

Bake in a preheated oven @ 350F for approx 70min or until skewer comes out clean.

 

Muffins: makes 12 generous sized muffins bake for 20-30min.

 

*Cut squash in half and place cut side up in 350F oven (or when using the oven to roast/bake other foods) and bake until a knife easily pierces the flesh.  Cool to handle and scoop out seeds. *