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Cranberry Cushaw Bread Recipe

Name: Cranberry Cushaw Bread
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 1 1/4 cup whole wheat flour; 1 cup all purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon allspice; a pinch of cloves; 1/2 teaspoon salt; 2 eggs; 1/2 cup vegetable oil; 1 teaspoon vanilla; 1 cup packed brown sugar; 1 cup cushaw puree; 1 1/2 cup fresh or frozen whole cranberries; 1/2 cup chopped pecans

The Novice Chef

This Cranberry Squash Quick Bread is similar to fall pumpkin breads. It is just as moist as all of your favorite quick breads, but has a lighter flavor!

Ingredients

1 1/4 cup whole wheat flour

1 cup all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon allspice

a pinch of cloves

1/2 teaspoon salt

2 eggs

1/2 cup vegetable oil

1 teaspoon vanilla

1 cup packed brown sugar

1 cup cushaw puree

1 1/2 cup fresh or frozen whole cranberries

1/2 cup chopped pecans

Method

Preheat oven to 350 degrees. Grease and line a 9 inch loaf pan with parchment paper, leaving 1 inch of parchment paper hanging over two sides of the pan. Set aside.

In a large bowl, combine the first 9 ingredients.

In a medium bowl, whisk together eggs, vegetable oil, and vanilla. Add brown sugar and cushaw puree, whisking until well combined.

Create a well in the center of the dry ingredients and pour the wet ingredients into the center. Using a large spatula or wooden spoon, gently fold together until there are no lumps. Then carefully fold in the cranberries and pecans.

Pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to over bake this bread or it can become dry. Let bread rest in the loaf pan for 20 minutes before removing.

Slice and serve warm with a smear of butter or store it in an airtight container for up to a week. You can also wrap it super tight in saran wrap and then a layer of foil and freeze for up to 3 months! It's a totally go with the flow type of bread.

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