• Step 1

  Preheat oven to 350 degrees. Spray 9x5x3-inch loaf pan with cooking spray. Dust with 1 Tbsp flour; tap excess flour from pan. Combine remaining flour, cinnamon, cloves, baking powder, baking soda, and salt in bowl. Set aside.

• Step 2

  Add butternut squash to saucepan; cover with water. Bring to a boil; reduce to a simmer. Cook about 15 min until squash is fork-tender. Drain; cool about 15 min. Chop into 1-inch pieces; set aside.

• Step 3

  Whisk oil, sugar, eggs, and vanilla in separate large bowl; stir in butternut squash, cranberries, coconut, and pumpkin seeds. Add flour mixture; stir until combined.

• Step 4

  Spoon into loaf pan; spread evenly. Bake on center rack 65-70 min or until pick inserted in center comes out clean. Cool on wire rack 10 min. Remove loaf from pan and cool completely.

Note: When servings & ingredients are modified, nutrition & directions may vary.