Wednesday, 13 January 2021

Super moist Butternut Squash Bread


This is a sweet, super moist squash bread that uses sour cream and half and half to make it richer. So, it's not a diet bread, it's the real deal! If you are worried about calories and fat, this is not the bread for you! It does require some elbow grease to grate the squash (made easier if you have a fine disc on your food processor). If not, the old fashioned way using a fine grater gives you a good workout! It freezes well.

1/2 cup granulated sugar

¼ cup brown sugar

1 tablespoon maple syrup

1/2 cup oil

2 eggs

1 1/4 cups finely grated Butternut Squash or pumpkin, firmly packed

1/2 cup sour cream

¼ cup half and half

1 teaspoon orange flavoring (or the zest of an orange)

1 cup flour

½ cup oat bran

¼ cup whole wheat flour

1 Tablespoon Arrowroot flour. Optional (this improves the texture. Cornstarch may be substituted)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon allspice

½ teaspoon grated nutmeg

1 teaspoon freshly grated ginger root

Juice of half a lemon

1/2 teaspoon salt

¼ cup chopped pecans

1/3 cup dried cranberries


  1. Preheat the oven to 350 degrees F.
  2. Grease and flour the sides of a 9X5-inch loaf pan. Line the bottom with parchment paper
  3. Mix Flours, spices, chopped pecans, oat bran, salt, baking powder and soda in a small bowl and set aside.
  4. Grate the butternut squash and add the cranberries, ginger, lemon juice and maple syrup to it. Set aside.
  5. In a large bowl, whisk together the sugars, half and half, eggs, and oil. Add the sour cream and orange extract; whisk until pale in color.
  6. Mix in the grated squash mixture
  7. Add the dry ingredients all at once; stir just until dry ingredients are moistened (it will look grainy due to the oat bran). Pour the batter into the prepared pan.
  8. Bake for 50-60 minutes until toothpick inserted in the center of the loaf comes out clean.
  9. Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely. Store covered at room temperature (the bread also freezes well).


Wednesday, 16 December 2020

Apple Carrot Bread


This is a bread....not a cake! It's very moist due to the apples, but not heavy. It's great with a cup of your favorite tea or coffee. It also freezes well. I have tried to keep the sugar and oil levels well below that used in many other recipes on the internet! The batter will be very thick but that's because it's a bread, not a cake. Goes well with orange marmalade spread on top!

3/4 cup coarsely shredded carrots

3/4 cup coarsely shredded apple (peeled or unpeeled, your choice)

1/2 cup Brown sugar, lightly packed

1/3 cup vegetable oil

¼ cup milk

2 eggs

1/3 cup dried fruit of your choice

¾  cup all-purpose flour

¾ cup whole wheat flour

¼ cup coarsely chopped nuts

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon allspice

½ teaspoon nutmeg

Juice of 1 small lemon

1 teaspoon finely grated ginger

1 teaspoon orange extract OR Vanilla (your preference)

2 tablespoons old fashioned oats


1.     Heat oven to 350°F. Line bottom only of loaf pan with parchment paper, grease and flour sides.

2.      Mix carrots, dried fruit, apple, and ginger, in a bowl. Add the lemon juice to the mixture.

3.     Mix flours and spices, Baking powder, nuts, soda, and salt in a bowl and set aside.

4.     Whisk the eggs, milk, vanilla (or orange extract),  sugar and oil together until pale in color. Stir in shredded apple/carrot mixture then add all dry ingredients at one time. Mix until just combined and pour into pan. Sprinkle the oats on top of the batter, and lightly press the flakes into the batter

5.     Bake 40-45 minutes or until a tester inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely.

Sunday, 13 December 2020

Christmas Scones




At this time of the year I doubt that there's anyone who would object to their homes smelling of apples, cinnamon and brown sugar! These breakfast scones are perfectly suited for that. Yes, they also have oats and maple syrup. They are easy to make (the dough is a bit messy and means you do have to get your hands dirty) but the end result is worth it

1 cup all purpose flour + 1-2 tablespoons

1/2 cup of whole wheat flour

½ cup old fashioned oats + 1-2 tablespoons

½ cup oat bran

1/3 cup of brown sugar + 1 tablespoon

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon allspice

½ teaspoon nutmeg

½ teaspoon salt

1/2 cup of cold butter

1 cup of shredded apple

1/2 cup of milk or Kefir

1 tablespoon maple syrup

Juice from 1 lemon

1/2 teaspoon vanilla extract

1/3 cup finely chopped pecans


 1.     Pre-heat your oven to 425 degrees. Combine all of your dry ingredients (including spices)and mix them together well.

2.     Rub in the 1/2 cup butter with the dry ingredients until crumbly.

3.     Add the vanilla and maple syrup to the milk

4.     Shred your apple (peeled or unpeeled). Mix with the lemon juice and nuts. Add the shredded apple, then the milk and mix until they form a soft dough. Turn out on to a floured surface and knead, adding flour (1-2 tablespoons) as necessary until the dough no longer feels sticky.

5.     Place the dough on a cookie sheet lined with parchment paper. Flatten the dough to make an 10” round. Pat 1-2 tablespoons oats extra on the surface then sprinkle with a little extra cinnamon and 1 tablespoon brown sugar. Cut into 8 wedges by scoring the dough but not cutting all the way through.

6.     Bake in the oven for 20-25 minutes until they are golden brown. Remove and cool. Cut through the wedges when completely cool.