Honey Butternut Carrot Bread

• 2 cups Butternut Puree (1 Medium Butternut)
• 1 cup Grated Carrot (1 Large Carrot)
• 2 Eggs, Lightly Beaten
• 1/3 cups Olive Oil
• 1/3 cups Honey
• 1-1/4 cup Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1/4 cups Sunflower Seeds
• 1/4 cups Pumpkin Seeds
• 1-1/2 teaspoon Ground Cinnamon
• 1 teaspoon Ground Nutmeg
• 1/2 teaspoons Ground Cloves
• 1/4 teaspoons Ground Ginger

1. Preheat oven to 175u0b0C (about 350u0b0F) and grease and lightly flour a 9 x 5 inch loaf pan.
2. Slice the butternut into cubes and steam for about 15 minutes until very soft. Puree until very smooth.
3. In a mixing bowl, stir butternut puree, grated carrot, eggs, olive oil and honey.
4. In a separate bowl, place flour, baking soda, salt, sunflower seeds, pumpkin seeds, ground cinnamon, ground nutmeg, ground cloves and ground ginger and stir together.
5. Stir the butternut mixture into the dry ingredients until well combined. Pour the mixture into the loaf pan, top with a few sunflower seeds and pumpkin seeds (optional).
6. Bake for about 50 minutes until a toothpick comes out clean.

butternut puree, carrot, eggs, olive oil, honey, whole wheat flour, baking soda, salt, ubc, ubc, ground cinnamon, ground nutmeg, ground cloves, ubc

Taken from tastykitchen.com/recipes/breads/honey-butternut-carrot-bread/ (may not work)