September 03, 2016
Breads, Vegetables, Squash,
Kid Pleaser, Quick Meals, Fall/Autumn, Winter, Oven Bake, Vegetarian, Quick Breads, Flour more
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"This is an adaptation of a pumpkin bread recipe. The butternut squash is much creamier, giving a better texture to the bread. From Breadtopia."
Heat oven to 350 F. Coat a bread loaf pan with coconut oil or butter, or spray with vegetable oil.
In a large bowl , beat together eggs, sugars, cooked/pureed butternut squash and oil until smooth. In a second bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, ginger and nutmeg.
Add dry ingredients to wet and mix well. Fold in chocolate chips, walnuts and cranberries.
Fill the prepared loaf pan about three-quarters full with batter. Gently tap the bottom of the filled pan on the counter a few times to release air bubbles. If desired, sprinkle additional walnuts over each loaf, gently pressing them into the batter with your hand.
Place pan on a sheet pan for greater ease when removing it from the hot oven. Bake for 50 to 60 minutes, or until a toothpick inserted at the center comes out clean. Let cool for at least 1 hour before slicing into thick slabs.
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