Squash and Cranberry Bread
Our Squash and Cranberry Bread, a cake filled with fruits, vegetables and fiber. A nutritious dessert for the whole family!
Preparation
20 minutes
Cooking
70 minutes
Portions
10 slices
Food storage
3 days in the fridge. Can be frozen.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
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
- Place oven rack in the middle position and preheat the oven to 180oC (350oF). Oil a 9 x 5-inch bread pan or line with parchment paper.
- Put the mashed squash in a strainer over a medium-size bowl and let drain for a few minutes.
- In a large bowl, combine the flour, rolled oats, baking powder and baking soda.
- In another large bowl, mix the butter and brown sugar with a fork.
- Add the eggs, milk and mashed squash.
- Add the dry ingredients and mix with a spatula.
- Stir in the chopped cranberries.
- 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.
