Butternut Squash Cranberry Bread

I can smell holiday in the air and this feeling motivates me to experiment with baking. I see beautiful and fresh red cranberries these days in the store and couldn’t resist picking a bag of these cranberries along with butternut squash.

I got a chance to bake a Butternut Squash Cranberry Bread and I don’t know about you but I can’t resist fresh baked bread straight from the oven. The aroma of the bread while baking fills my kitchen thereby tantalizing my taste buds and increasing my cravings for this quick and delicious bread.

Butternut squash adds a little base to this paleo friendly bread and fresh cranberries add a little tartness to this bread making it a perfect choice for the holiday season to be served as an appetizer or as a side with your choice of butter. Yum!!

This bread is yeast free quick bread and super easy to bake for this holiday season along with your holiday errands, decoration and lots of excitement. Its super moist and an incredibly healthy indulgent and I can assure you that your family and friends will devour every bite of this bread and won’t stop praising you for this Butternut Squash Cranberry Bread recipe.

Happy Holidays and enjoy every bit of this winter with baking!!!!! 🙂

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Butternut Squash Cranberry Bread

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes

Serves 14

Per Serving 248 calories

Fat 19 g

Carbs 11 g

Protein 10 g

14

Ingredients

• 2 cups chopped butternut squash
• 1 cup water
• 2 tbsp. almond butter
• 1 tbsp. honey
• 4 large eggs
• 4 cups almond flour
• 1 ½ tsp baking soda
• 1 tsp salt
• 1 cup fresh cranberries
• 1 tbsp. hemp seeds
• 1 tbsp. slivered almond

Instructions

1. In a pan or pressure cooker combine butternut squash and boil until soft. Remove from heat and let it cool.
2. Preheat oven at 350 degree Fahrenheit and prepare 9*5 inch bread pan by greasing and dusting it.
3. In a mixing bowl combine almond flour, baking soda and salt and mix well. Make sure there are no lumps.
4. In a blender/food processor combine the boiled butternut squash, almond butter, eggs, honey and blend smooth.
5. Now pour the wet ingredients into the dry ingredients and mix well with a spoon until well blended and smooth.
6. Now fold in cranberries and mix well.
7. Spoon the batter into the prepared pan and top it with hemp seeds and slivered almond.
8. Put the pan in the middle rack of the oven and bake for 55 minutes or until the knife comes out clean.
9. Take out the pan and let it cool down completely before slicing it.

Notes

Slice the full bread and store it in an air tight container in a refrigerator for 5 days.

If after 55 minutes you feel the tester has little crumbs bake it more for 2-3 minutes. Do not over bake.

Make sure to cool it completely before slicing or it will break.