PUMPKIN OR WINTER SQUASH BREAD

1 2/3 cups sugar
2 cups roasted pumpkin or winter squash puree (or canned pumpkin*)
1/2 cup walnut oil (or whatever fat you prefer… butter, coconut oil, canola oil, etc)
1/2 cup vanilla yogurt (or 1/2 cup plain yogurt & 2 tsp. vanilla extract)
2 egg
3 cups special white whole wheat flour (King Arthur brand)
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1.5 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
Cooking spray or oil to grease pans

Optional: add whatever you like – nuts, chocolate chips, seeds, dried fruit, cooked grains, etc.

Preheat oven to 350°

Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, spices, salt, and baking powder/soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in your optional additions.

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour (or so) or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.

*add about ¼ cup additional liquid if you use canned as it’s drier than fresh roasted puree

This freezes real well in slices or the fresh pumpkin or squash puree freezes well to make this all winter.

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One Response

  1. mmmmmmmmmmmmmmmmmmmmmm!!!

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