Ronnie's Notes
I’m thinking about Thanksgiving even though this year we won’t have our usual family get-together. We all know why. We’re just waiting this whole Covid era out. Then we will have a proper holiday celebration.
But I am roasting a turkey because roasted turkey is one of my favorite things to eat. Unfortunately my daughter, our family carver, won’t be around to slice her perfect slices.
I’m also making my usual baked cranberries, sweet potato casserole and a green vegetable, probably Brussels sprouts.
Not sure I’ll bother with stuffing.
But definitely making this squash bread with fresh cranberries, because it’s rich and gently seasoned and not-too-sweet so it’s perfect with dinner, but also is a good snack or breakfast treat the day after.
Dessert? Probably baked apples.
Instructions
Preheat the oven to 350 degrees.
Grease a 9”x5”x3” loaf pan.
Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves in a bowl and set it aside.
Beat the brown sugar and vegetable oil with a handheld or electric mixer set at medium speed for or until the mixture is well blended.
Add the eggs one at a time, beating after each addition.
Add the squash and cranberries and beat the mixture to blend the ingredients thoroughly.
Add the flour mixture, stirring only enough to blend in the dry ingredients.
Mix the water and lemon juice and add it to the batter with the vanilla extract.
Stir to blend the ingredients.
Pour the batter into the prepared pan and bake for or until a cake tester inserted into the center comes out clean.
Cool the bread in the pan , then invert onto a cake rack to cool completely.