Butternut Squash and Apple Bread

Sweet, tart bread will have your breakfasts covered for the week!



1 can Farmer’s Market Organic Butternut Squash or Sweet Potato Purée
1½ cups all-purpose flour
1 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon allspice
¼ teaspoon salt
2 teaspoons baking powder
1/3 cup chopped walnuts or pecans
1/3 cup Stahlbush Island Farms frozen cranberries
2 eggs, lightly beaten
½ cup applesauce
1/3 cup apple juice or skim milk


Preheat oven to 350 degrees F. Lightly grease a standard loaf pan (9 inches x 5 inches x 3 inches) with butter or vegetable oil. Combine all dry ingredients in a large mixing bowl (flour through sun-dried cranberries). Combine wet ingredients in another bowl (butternut squash through apple juice or skim milk). Make a well in the center of the dry ingredients and fold in wet ingredients until just combined. Pour into loaf pan and bake in the center of the oven for about 1 hour and 15 minutes until baked through. Insert a skewer or toothpick into the center if it comes out clean, it's ready. If baked as muffins, cooking time will be approximately 30 minutes.

2 Responses

  1. Maureen says:

    I have a can of Butternut Squash with best before 08/2016. I would like to make this recipe with this can. Is it safe to use? I understand the quality may not be at its prime – which is ok by me.

    • Emily says:

      Thank you for contacting Farmer’s Market Foods. We adore hearing from our consumers! Unfortunately, we cannot recommend consumption past “Best By”, “Exp Date” or “Use By” for quality reasons. We apologize for the inconvenience. Please don’t hesitate to contact us regarding any additional questions or concerns.

Leave a Reply