Butternut Squash and Apple Bread

Ingredients

• 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 sun dried cranberries (craisins)
• 1 each 15 ounce can Farmer’s Market Organic Butternut Squash or Sweet Potato Purée
• 2 eggs, lightly beaten
• ½ cup applesauce
• 1/3 cup apple juice or skim milk

Directions

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 to test doneness. It should come out clean when removed. If baked as muffins, cooking time will be approximately 30 minutes.