Butternut Squash Bread with Dried Fruit and Nuts
Excellent as a sweet bread and for veggie ham, turkey or fried tempeh sandwiches!
Makes 1 loaf..
1 3/4 c. unbleached flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. each cinnamon, ginger, nutmeg and cloves
1/3 c. quality margarine or butter
1/2 c. honey or maple syrup
2 eggs
1 c. mashed butternut squash (or mashed pumpkin)
1/3 c. each dried mango or apricots, cranberries, chopped dates and prunes
1/2 c. each toasted chopped pecans and pumpkin seeds
Preheat oven to 350. Whisk together flour, baking powder and soda, salt and spices and set
aside. Cream margarine or butter with honey until thoroughly blended, beat in eggs. Add flour
mixture alternately with mashed squash, beginning and ending with flour. Fold in fruit and nuts.
Spoon into buttered 9x5x3 inch loaf pan and bake about 1 hour, until loaf pulls away slightly from
pan and is springy to the touch. Let cool in pan 10 minutes before turning out onto wire rack.