1 1/4 cups (150 grams) whole wheat flour
1 cup (120 grams) oat bran
½ cup flax seeds, ground
1 tablespoon baking powder
½ teaspoon salt
½ cup apple cider syrup (see below)
4 tablespoons (1/2 stick) butter, melted
1 ½ cups roasted butternut squash, pureed (about ½ medium squash)
¾ cup yogurt
1 teaspoon vanilla extract
2 tablespoons brown sugar
Combine the dry ingredients and mix well. Mix the remaining ingredients and add all at once to the dry ingredients, stirring just enough to dampen the flour. Preheat oven to 350 degrees. Lightly butter a loaf pan and transfer the batter into it. Bake for 45-50 minutes.
Apple cider syrup is made by boiling down apple cider. To make ½ cup syrup bring 1 ½ cups cider to a boil and reduce until at ½ cup. Turn heat down to medium when the syrup is getting close to being done or it will burn.
I always double the recipe.
This bread is very moist so I drain the squash in a fine strainer for about 1 hr after it’s been roasted and pureed.
I’ve discovered that dried cranberries make a nice addition to this recipe. Mix in 3/4 cup after you’ve combined the dry & wet ingredients.