Butternut Cranberry Bread

Steps

1. Steam squash until soft. Time will depend on how small the pieces are and the type of steamer used, 10-30 minutes. (Check after 10 minutes.)
2. Drain well and blend until smooth in the food processor or mixer.
3. Beat together squash, sugar, water, eggs and oil in a large mixing bowl or mixer until combined.
4. In a large bowl, whisk together the flour, baking powder, salt, baking soda and spices.
5. Add the dry mixture to the squash mixture, mixing at a slow speed and scraping down the bowl if necessary, JUST until thoroughly combined.
6. Mix in cranberries very briefly or by hand, just to combine.
7. Divide batter between 18 X 26 inch cake pans (each pan will take about 3 qt 2 cups and will serve 50.)
8. Bake until tester comes out clean. Convection oven: 325°F about 15-20 minutes. Conventional oven: 350°F about 2-25 minutes.
9. Each cut each pan 10 X 5 and serve.

Nutritional Information

• Calories: 203
• Cholesterol: 17 mg
• Sodium: 345 mg
• Fiber: 0.93 g
• Iron: 1.02 mg
• Calcium: 58.72 mg
• Vitamin A: 199 IU
• Vitamin C: 1.7 mg
• Protein: 2.11 g
• Carbohydrate: 36.74 g
• Total Fat: 5.75 g
• Saturated Fat: 1.09 g