Butternut Squash Cranberry Bread

Muddy Fork Farm and Bakery is a Principle Six provider, using local ingredients in their artisan breads, pizzas, soup, and granola. You’ll find Katie, Eric, and daughter Leda at the Bloomington Winter Farmers’ Market, now open on Saturdays from 9am to noon at Harmony School, 2nd and Woodlawn, in the Elm Heights neighborhood. Here is their popular recipe for Butternut Squash Cranberry Bread, perfect during the holiday season.

BUTTERNUT SQUASH CRANBERRY BREAD

from Katie Zukof and Eric Schedler of Muddy Fork Farm and Bakery

INGREDIENTS

3 Tablespoons butter

3 Tablespoons buttermilk

11/2 to 2 cups cooked butternut squash

2 eggs

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon nutmeg

1/2 teaspoon cloves

2 cups whole wheat pastry flour

1 cup sugar

1/2 cup pecans

1/2 c. fresh cranberries

• Mix the wet and dry ingredients separately before mixing them together.

• Bake at 350 degrees for approximately 1 hour.

This recipe makes 1 loaf.