Squash and Berry Bread- low sugar and healthy

This bread started as a regular squash bread recipe and I found I just didn't like the original recipe- it had too much oil and sugar. This version works beautifully for patti pan squash, yellow squash and winter squash. I have not tried it yet with crook neck or zucchini squash. 



Ingredients: 2-3 cups shredded squash
3 beaten eggs             ½  cup milk                 1 cup sugar             2 TBSP oil
½ cup dried berries (cranberries) OR 1 cup fresh berries
2 TBSP vanilla extract       2 tsp cinnamon       2 tsp nutmeg          2 tsp cloves
 2 tsp orange extract OR ¼ cup orange juice               2 TBSP baking powder
4 cups self rising flour     ½ cup rolled oats      1 cup rye flour OR whole wheat flour

Directions:
1.      Pre-heat oven to 335 degrees F. Grease 2 loaf pans (or 4-5 mini loaf pans)
2.      In a large bowl mix together: SUGAR, BAKING POWDER, OATS, ALL FLOURS, SPICES
3.      Toss the squash through the dry ingredients until coated
4.      Add the WET ingredients (EXTRACTS, EGGS, MILK, OIL) & berries
5.      Pour into baking pans and bake 45 minutes OR until a knife inserted in the loaf comes out clean

*** Recipe can be made with no rye or whole wheat flour- just add more regular flour and leave out the extra baking powder
**** all the spices are the ground versions


I make this bread entirely from whole wheat flour and rye flour- but then it will need 4 tablespoons of baking powder to make it fluffy enough.