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Nuts, Seeds & Squash Quick Bread

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.