Pumpkin or Squash Mini-Loaves

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Prep Notes

Preheat oven to 350 degrees F.

Lightly oil or spray 4 mini-loaf pans.

Cooking Time

20 to 25 minutes

Yields

4 mini loaves

Ingredients

2 cups whole wheat pastry flour

3/4 cups natural granulated sugar

3 teaspoons cinnamon

3 teaspoons baking powder

3/4 teaspoon baking soda

1-1/3 cups smoothly pureed cooked sugar pumpkin or butternut squash

3 tablespoons unsulfured blackstrap molasses or maple syrup

3 tablespoons safflower oil

3 tablespoons orange or apple juice, or as needed

1 cup raisins or currants

1 cup finely chopped walnuts or pecans, optional

Directions

Preheat the oven to 350 degrees and spray the loaf pans.
Combine the first 6 (dry) ingredients in a mixing blow and stir together.
In another bowl, combine the pumpkin puree, molasses, and oil and whisk together until smooth. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir together until completely mixed. If the batter is too stiff to mix, add a very small amount of juice to loosen it a bit, but it should remain thick. Stir in the raisins or currants and the optional walnuts.
Divide the batter among four lightly oiled or sprayed mini-loaf pans. Bake 20 to 25 minutes, or until a knife inserted into the center tests clean.

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