Sunday, September 19, 2010

Cranberry Squash Bread

My obsession with baking and fall flavors continues...

Cranberry Squash Bread


• 1 cup + 3/4 cup of whole wheat flour
• 1.5 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1 tbsp Chia seeds
• 3 tbsp Sunflower Seeds
• 2 tbsp chopped almonds
• 2 tbsp craisins
• 1 Banana
• 1 cup butternut squash puree
• 2 tbsp coconut oil
• 3 tbsp olive oil
• 1/2 cup pure Canadian maple syrup (I use Medium/#2 grade)
• unsweetened coconut, for garnish

Preheat the oven to 350F. Take the dry ingredients (flour, baking soda, baking powder, sea salt, spices, chia seeds, nuts, and craisins) reserve about 1 tbsp of the sunflower seeds for topping. Mix well in a large bowl. In a medium sized bowl, add the wet ingredients (banana, squash, coconut oil, maple syrup, olive oil), reserving 1/2 of the banana for later. Mix very well.

Now take the banana you set aside and chop into 1/2 inch chunks. Stir into the wet ingredients. Add the wet to the dry ingredients. Pour the batter into a pre-greased loaf pan. Sprinkle with sunflower seeds and shredded coconut. Bake for approx. 45 minutes or until golden brown.

Sorry the finished product looks orangey...the light is awful in my apartment at night. Pictures just don't turn out well :(

But the bread did! With a lil' honey on top, or PB, or nutella, or butter...the options for toppings are limitless ;)

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