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• Butternut Squash And Apple Bread
  This moist breakfast bread is incredible spread with cream cheese or preserves, or you can bake it as muffins if you prefer.
  
  1 1/2 cups all-purpose flour
  
  1 cup light brown sugar
  
  1 teaspoon cinnamon
  
  1 teaspoon allspice
  
  1/4 teaspoon salt
  
  2 teaspoons baking powder
  
  1/3 cup chopped walnuts or pecans
  
  1/3 cup sun-dried cranberries
  
  1 (1-pound) package frozen pureed butternut squash, thawed
  
  2 eggs, lightly beaten
  
  1/2 cup applesauce
  
  1/3 cup apple juice or skim milk
  
  PREHEAT oven to 350 degrees. Lightly grease a 9-by-5-by-3-inch loaf pan.
  
  COMBINE flour, sugar, all the spices, baking powder, nuts and cranberries in a large mixing bowl.
  
  COMBINE squash, eggs, applesauce and apple juice or milk in another bowl.
  
  MAKE a well in the center of the dry ingredients and pour in wet ingredients. Fold until just combined.
  
  POUR into prepared pan and bake in the center of the oven 1 1/4 hours until baked through or until a toothpick inserted into the center comes out clean. If baked as muffins, cooking time will be approximately 30 minutes.
  
  Yield:
  
  8 slices.
  
  PER SERVING: 273 calories; 6g protein; 57g carbohydrate; 4g fat (14% calories from fat, 0.5g saturated); 46mg cholesterol; 2g fiber; 207mg sodium.