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.