Squash and Cranberry Bread

Ingredients

• 250 ml (1 cup) mashed squash Watch our video on how to cook squash.
• 375 ml (1½ cups) whole wheat flour
• 250 ml (1 cup) quick cooking rolled oats
• 10 ml (2 tsp) baking powder
• 2.5 ml (½ tsp) baking soda
• 125 ml (½ cup) softened butter or non-hydrogenated margarine
• 250 ml (1 cup) brown sugar
• 2 eggs
• 80 ml (1/3 cup) milk
• 250 ml (1 cup) frozen cranberries, coarsely choppedVariation: You can also use other frozen fruit instead of cranberries (raspberries or blueberries, for example).

Preparation

1. Place oven rack in the middle position and preheat the oven to 180^oC (350^oF). Oil a 9 x 5-inch bread pan or line with parchment paper.
2. Put the mashed squash in a strainer over a medium-size bowl and let drain for a few minutes.
3. In a large bowl, combine the flour, rolled oats, baking powder and baking soda.
4. In another large bowl, mix the butter and brown sugar with a fork.
5. Add the eggs, milk and mashed squash.
6. Add the dry ingredients and mix with a spatula.
7. Stir in the chopped cranberries.
8. Pour the mixture into the pan and bake for about 1 hour and 10 minutes, or until a toothpick inserted in the centre of the bread comes out clean. Let cool before slicing.