Butternut Squash Cranberry Oat Bread
 
Ingredients
  • 2 cups oat flour
  • ½ cup rolled oats
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp nutmeg
  • ¼ tsp ground ginger
  • ½ tsp salt
  • 1 cup butternut squash puree
  • 2 eggs
  • ⅓ cup Stonyfield Plain Greek Yogurt (I used 0% Fat)
  • ¼ cup pure maple syrup
  • ½ cup dried cranberries
Instructions
  1. Preheat oven to 350 degrees F. Spray or grease a 9 x 5 inch loaf pan.
  2. In a large mixing bowl, combine oat flour, rolled oats, baking soda, cinnamon, nutmeg, ginger and salt.
  3. In a separate bowl, mix together butternut squash puree, eggs, yogurt and maple syrup.
  4. Add butternut squash mixture to dry ingredients. Stir till just combined. Do not over mix.
  5. Fold in dried cranberries.
  6. Pour into prepared pan.
  7. Bake at 350 degrees for 45-50 minutes or until wooden skewer inserted into center of loaf comes out clean.
Recipe by Happy Fit Mama at http://www.happyfitmama.com/butternut-squash-cranberry-oat-bread/