Original recipe and photo courtesy of foodloveswriting.com
Pumpkin Squash Bread
Pumpkin Squash Bread recipe submitted by Island Cottage Company, courtesy of foodloveswriting.com
Island Cottage Company shared this recipe with us, saying: "My favorite pumpkin recipe last year was this Pumpkin Squash bread! I found the recipe online at Foodloveswriting.com."
Pumpkin Squash Bread
Ingredients:
2 cups Sucanat (or other sugar)
2/3 cup olive oil
1 cup cooked, mashed, fresh pumpkin
1 cup cooked, mashed squash (I used a red kuri)
4 large eggs
2 cups whole grain spelt flour
1 1/2 cups white spelt flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon
2/3 cup whole milk
2/3 cup dried cranberries (or fresh, or raisins)
2/3 cups chopped walnuts (or pecans)
Directions:
Preheat the oven to 300 degrees F. Grease two 9 X 5 or three 8.5 X 4.5 loaf pans. In a large bowl, stir together Sucanat, olive oil, pumpkin and squash. Beat in the eggs one at a time. In a separate bowl, sift the dry ingredients together and then add them to the pumpkin-squash mixture alternately with the milk, stirring to blend. Fold in the cranberries and nuts, if using. Spread the batter into loaf pans. Bake for 1 hour and 15 minutes (check at one hour, if using the smaller loaf pans), or until a toothpick inserted in the center comes out clean.
