Nuts, Seeds & Squash Quick Bread

By December 29, 2015

This quick bread is loaded with heart-healthy and filling protein & fat from the nuts and seeds. The bright pop of cranberry and savory/sweet squash makes it the perfect snack to serve with tea in the winter, or just a great breakfast when you're running out the door. Inspired by The Vintage Mixer's Acorn Squash Bread with Seeds & Nuts.

Dry Ingredients
 1 & 1/4 cup wheat flour
 1/2 cup rolled oats
 1 tsp baking soda
 1/4 tsp baking powder
 1/4 tsp cinnamon
 1/4 tsp nutmeg
 1/4 tsp ground dried ginger (or 1 tsp freshly grated)
 1 tsp salt
Wet Ingredients
 1 egg
 1/4 cup applesauce, apple butter or 1/4 cup oil*
 1/4 cup maple syrup
 1/2 cup sugar
 3/4 cup mashed cooked squash or sweet potato (Acorn, Hubbard, Butternut or Pumpkin)
Mix Ins
 1/3 cup seeds (any combination of sunflower, hemp, chia, pumpkin)
 1/3 cup toasted and roughly chopped nuts (we used almonds, but walnuts, pecans or hazelnuts would be great)
 1/3 cup dried cranberries
 1/3 cup shredded carrot
1

If you haven't roasted your squash yet, one of the easiest ways to do it is: 1. cut in half so you have two identical parts and remove seeds. 2) Set cut side down in a pan with a little water in the bottom. 3) Roast at 375 for 35-50 minutes, depending on the size and density of your squash. 4) Allow to cool slightly and then remove flesh from skin and mash in a bowl with a fork.

2

Toast your nuts in a dry pan in the oven (already heated from the squash) or on the stove top for just a few minutes. (Seeds can also be toasted, but be careful because they burn quickly) Reduce your oven to 350.

3

Mix your dry ingredients together-- flours, oats, spices and leavening agents.

4

Mix your wet ingredients together-- egg, applesauce or oil, maple syrup, sugar and mashed squash.

5

Slowly start to mix the dry ingredients into the wet ingredients in a few batches, being careful not to over-stir.

6

Fold in nuts (save a few to press on the top for decoration), seeds, cranberries and shredded carrot.

7

Prep your loaf pan: grease it lightly, and then dust it with flour. Pour the batter about 3/4 the way up the pan and then press a few nuts on top of the loaf.

8

Bake for 45 minutes and then reduce the temp to 325. If the top is browning too quickly, tent with aluminum foil. Continue to bake for a total of 1 hour to 1 hr 15 minutes, until a toothpick inserted in the center comes out clean. Every oven runs a little differently, so if you start to smell anything more like burning and less like delicious bread (especially important if you use a glass dish, set your temp lower) check it to make sure the sides and bottoms aren't burning.

9

Allow to cool for a few minutes in the pan and then transfer to a wire cooling rack. Then watch the magical disappearing act-- as soon as people smell the cake, it'll be gone in a flash.

10

Can be made into a dozen muffins-- just reduce baking time to 35 minutes at 350.

* If you use applesauce, you'll save a lot on calories, but your loaf will be more dense and not rise quite as high. If you use oil, you'll have more fat in the loaf, but it will be less dense and will rise to a prettier shape.
* Another culprit to soggy middled quick breads is old leavening agents-- most baking powders and sodas stay effective for up to 2 years max, but if you don't bake often you might just want to splurge for a new box.

Ingredients

Dry Ingredients
 1 & 1/4 cup wheat flour
 1/2 cup rolled oats
 1 tsp baking soda
 1/4 tsp baking powder
 1/4 tsp cinnamon
 1/4 tsp nutmeg
 1/4 tsp ground dried ginger (or 1 tsp freshly grated)
 1 tsp salt
Wet Ingredients
 1 egg
 1/4 cup applesauce, apple butter or 1/4 cup oil*
 1/4 cup maple syrup
 1/2 cup sugar
 3/4 cup mashed cooked squash or sweet potato (Acorn, Hubbard, Butternut or Pumpkin)
Mix Ins
 1/3 cup seeds (any combination of sunflower, hemp, chia, pumpkin)
 1/3 cup toasted and roughly chopped nuts (we used almonds, but walnuts, pecans or hazelnuts would be great)
 1/3 cup dried cranberries
 1/3 cup shredded carrot

Directions

1

If you haven't roasted your squash yet, one of the easiest ways to do it is: 1. cut in half so you have two identical parts and remove seeds. 2) Set cut side down in a pan with a little water in the bottom. 3) Roast at 375 for 35-50 minutes, depending on the size and density of your squash. 4) Allow to cool slightly and then remove flesh from skin and mash in a bowl with a fork.

2

Toast your nuts in a dry pan in the oven (already heated from the squash) or on the stove top for just a few minutes. (Seeds can also be toasted, but be careful because they burn quickly) Reduce your oven to 350.

3

Mix your dry ingredients together-- flours, oats, spices and leavening agents.

4

Mix your wet ingredients together-- egg, applesauce or oil, maple syrup, sugar and mashed squash.

5

Slowly start to mix the dry ingredients into the wet ingredients in a few batches, being careful not to over-stir.

6

Fold in nuts (save a few to press on the top for decoration), seeds, cranberries and shredded carrot.

7

Prep your loaf pan: grease it lightly, and then dust it with flour. Pour the batter about 3/4 the way up the pan and then press a few nuts on top of the loaf.

8

Bake for 45 minutes and then reduce the temp to 325. If the top is browning too quickly, tent with aluminum foil. Continue to bake for a total of 1 hour to 1 hr 15 minutes, until a toothpick inserted in the center comes out clean. Every oven runs a little differently, so if you start to smell anything more like burning and less like delicious bread (especially important if you use a glass dish, set your temp lower) check it to make sure the sides and bottoms aren't burning.

9

Allow to cool for a few minutes in the pan and then transfer to a wire cooling rack. Then watch the magical disappearing act-- as soon as people smell the cake, it'll be gone in a flash.

10

Can be made into a dozen muffins-- just reduce baking time to 35 minutes at 350.

Nuts, Seeds & Squash Quick Bread

One Comment

  • jackie says:

    This is a fantastic recipe. Perfect with salted butter for breakfast. I left out the sugar completely and still felt it was plenty sweet.

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