1 C. (5 oz/155 g) whole-wheat flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 tsp. ground cinnamon

1 C. (8 oz/250 g) butternut squash or pumpkin puree

1/2 C. (3 1/2 oz/105 g) packed light brown sugar

1/2 C. (4 oz/125 g ) plain nonfat yogurt or buttermilk

1/4 C. (2 fl oz/60 ml) frozen orange juice concentrate, thawed

1 egg, lightly beaten

1 T. grated orange zest

1 T. canola oil

3/4 C. (3 oz/90 g) dried cranberries

 

Lightly coat an 8 1/2-by-4 1/2 (21.5-by-10-cm) loaf pan with vegetable oil spray. In a large bowl, mix together the flours, baking powder, baking soda, salt, and cinnamon. In a blender or food processor, combine the squash or pumpkin puree, brown sugar, yogurt or buttermilk, orange juice concentrate, egg, orange zest, and canola oil and process until smooth. Make a well in the center of the flour mixture and add the squash or pumpkin mixture. Stir just until blended; do not overmix. Stir in the cranberries and scrape the batter into the prepared loaf pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for about 5 minutes; turn out onto a wire rack and let cool completely. Cut into thin slices to serve.