Butternut Cranberry Orange Loaf With Chunky Chutney Spread

• FOR THE LOAF:
• 1-1/2 cup Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1/4 teaspoons Baking Powder
• 6 Tablespoons Unsalted Butter, At Room Temperature
• 1-1/3 cup Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1 Tablespoon Orange Zest
• 1 cup Butternut Squash Puree
• 1/3 cups Milk
• 1 cup Raw Cranberries, Roughly Chopped
• FOR THE SPREAD:
• 1 whole 8-ounce Block Of Cream Cheese, Softened
• 1/2 cups Sharp Cheddar, Shredded
• 1/3 cups Mango Chutney
• 1/2 cups Macadamia Nuts, Roughly Chopped
• 1/4 cups Crystallized Ginger, Minced
• 1/4 cups Dates, Chopped

1. For the loaf:
2. Preheat oven to 350F.
3. In a medium bowl, whisk together the flour, baking soda, salt, and baking powder. Set aside.
4. In a large bowl, cream the butter until soft. Add the sugar and beat on high speed until light and fluffy. Add the eggs, one at a time, and beat on low speed after each addition. Add vanilla, orange zest, and squash puree and mix on low speed until combined.
5. Add half of the flour mixture into the butter/squash mixture and stir until barely combined. Fold in the milk and then stir in the rest of the flour mixture until just blended. Fold in the chopped cranberries.
6. Transfer the mixture to a greased loaf pan and bake for approximately 1 hour, until a toothpick inserted into the middle comes out dry. Remove from the oven and cool in the pan. Once cooked, remove loaf from the pan. Slice the bread once you are ready to serve it.
7. For the chutney spread:
8. Add the cream cheese, cheddar, chutney, macadamia nuts, crystallized ginger, and dates to the bowl of food processor and pulse 20-30 times, until well-combined but still a little chunky. Serve immediately or store covered in the refrigerator.

flour, baking soda, salt, ubc, butter, sugar, eggs, vanilla, orange zest, butternut, milk, cranberries, cream cheese, cheddar, mango, nuts, ubc, ubc

Taken from tastykitchen.com/recipes/breads/butternut-cranberry-orange-loaf-with-chunky-chutney-spread/ (may not work)