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Cranberry Orange Butternut Squash Bread

Preheat oven to 375 degrees. Spray 9 x 5" loaf pan with cooking spray. In the bowl of a stand mixer, cream together coconut oil and sugar until fluffy (about 2 minutes). Add in eggs, one at a time, then squash puree, orange juice, and zest. In a large bowl, whisk together flours, salt, baking powder, baking soda, and pumpkin spice. Pour wet ingredients into dry and stir until just combined, being . . .

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Servings: 10

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

1 cup coconut oil

1 cup whole wheat flour

1 cup unbleached all purpose flour

1/2 cup sugar

1 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon pumpkin pie spice

1 1/4 cups butternut squash puree (1 small squash, roasted)

3 eggs 1/4 cup orange juice

1 zest from large orange

1 cup unsweetened dried cranberries (fresh work too! )

1/2 cup unsweetened shredded coconut (optional)

Preparation

1Preheat oven to 375 degrees. Spray 9 x 5" loaf pan with cooking spray.

2In the bowl of a stand mixer, cream together coconut oil and sugar until fluffy (about 2 minutes). Add in eggs, one at a time, then squash puree, orange juice, and zest.

3In a large bowl, whisk together flours, salt, baking powder, baking soda, and pumpkin spice. Pour wet ingredients into dry and stir until just combined, being careful not to overmix.

4Bake until golden on top and set in the middle, about 1 hour. Test with a knife to make sure middle is fully cooked.

5Freezes really well!

Reviews: 0

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