*Adapted from The Joy of Cooking.
You can make this bread with any cooked mashed winter squash, including butternut & butterkin squash, or sweet potatoes. I like to double it and freeze one loaf for later. It freezes beautifully and everyone loves this!
Here's how to get the *pumpkin puree from your butternut or butterkin squash. (Most canned pumpkin is actually butternut squash because it's sweet and less stringy!)
*For pumpkin puree: cut any winter squash in half. Place cut side down in a baking pan with about 1/2 - 1 inch of water in bottom. Bake at 350 until pierced tender with a fork, about 35-45 minutes. Let cool slightly and then scrape out flesh with a spoon and puree in food processor. Measure any unused portion into 1 or 2 cup measures and freeze for soup, pie, bread, etc.
Preheat oven to 350. Grease a 9 by 5 inch loaf pan.
Whisk together thoroughly:
1 1/2 c. unbleached all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. baking powder
Combine in another bowl:
1/3 cup milk (or water)
1/2 tsp. vanilla
In a large bowl, beat until creamy, about 30 seconds:
6 tbsp. unsalted butter, softened
Gradually add and beat on high until lightened in color and texture, 3-4 minutes:
3/4 - 1 cup sugar, rapadura, or coconut sugar, etc.
Beat in 1 at at time:
2 large eggs
Add and beat on low speed until just blended:
1 cup pumpkin puree*
Add flour mixture to wet mixture, gently mixing with a spoon or spatula until just combined. Fold in:
1 cup chocolate chips (can substitute 1/2 c. raisins and 1/2 c. walnuts here)
Spread batter into greased pan. Bake about 1 hour, until toothpick inserted into center comes out clean. Let cool in pan for 5-10 minutes before un-molding to cool completely.
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