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Winter Squash Bread with Cranberries & Pecans: Submitted by: Natural Epicurean | Date Added: 5 Dec 2013
Listed in: Bread and Cakes

2 cups white spelt flour
1/2 cup wheat germ
2 teaspoons baking powder
1 teaspoons cinnmon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup mashed winter sqush (pumpkin, butternut or kabocha)
1/2 cup vegan milk (soy, almond or ancient grain)
1/4 cup salflower oil
1/4 cup maple syrup
2 teaspoons vanilla
1 tablespoon flax seeds, ground + 1/4 cup water (mixed together)
3/4 cup pecans, toasted and chopped
1/2 cup fresh cranberries
1 tablespoon maple sugar (to sprinkle over the top of the loaf)

Cooking Instructions

Remove skin from squash, cut in half and scrape out the seeds. Cut squash into medium sized chunkes. Place squash in medium sized pot with a steamer insert and enough water to steam the squash. Cook until tender. Remove the cooded squash from pot and allow to cool before mashing.

Sift into a large bowl teh flour, wheat germ, baking powder, spices and salt.

In a medium bowl whisk together cooked squash, milk, oil, maple syrup and vanilla. Add in the flax egg and stir to combine well.

Mix the wet ingredients inot the dry and mix to combine. Fold in the chopped pecans and fresh cranberries. Mix to incorporate.

Fill the loaf pan with the batter then sprinkle the maple sugar over the top.

Place in middle rack of oven, and bake for 50 minutes, rotating the loaf half way through cooking time to ensue even baking.

Test the center of the loaf with a toothpick, it should come out clean.

Once loaf is baked, remove from oven and allow to cool in the pan 10 to 15 minutes on a cooling rack before turning it out.

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