Author Notes
This nutritious and low in fat Squash loaf is perfect for breakfast, snack or an afternoon Tea! It's fragrant aromas will fill the house with the enticing scents of cinnamon, ginger and nutmeg! —Marisa R
Ingredients
-
4
lg. eggs
-
3 cups
flour
-
1 tablespoon
cinnamon
-
1 3/4 cups
cooked, mashed buttercup squash*
-
2 teaspoons
baking powder
-
1 teaspoon
baking soda
-
1/2 teaspoon
powdered ginger
-
1/2 teaspoon
ground nutmeg
-
1 cup
sugar
-
3/4 cup
extra virgin olive oil
-
1/4 cup
applesauce
-
1 cup
dried cranberries (or any dried fruit)
-
Pinch
salt
-
1 teaspoon
cinnamon
-
2-3 tablespoons
granola
-
1/4 cup
rolled oats
Directions
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In a mixer beat egg, then add sugar, oil and applesauce, beat thoroughly.
Add all dry ingredients mix only until no flour shows. Stir in dried fruit.
Pour into a greased and floured loaf pan and sprinkle granola over the top.
Bake in a preheated oven @ 350F for approx 70min or until skewer comes out clean.
Muffins: makes 12 generous sized muffins bake for 20-30min.
*Cut squash in half and place cut side up in 350F oven (or when using the oven to roast/bake other foods) and bake until a knife easily pierces the flesh. Cool to handle and scoop out seeds. *

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