Pumpkin or Squash Mini-Loaves

Pumpkin or squash mini-loaves

These pumpkin or butternut squash mini loaf breads make a nice gift to bring when you visit friends and relatives over the winter holidays; they’re also an easy everyday treat, full of nutritious ingredients, to make and enjoy at home. A mug of hot cocoa is the very best companion for this treat, but tea is also quite good.

Makes 3 mini-loaves

  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup natural granulated sugar
  • 1 to 2 teaspoons ground ginger, to taste
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup smoothly pureed cooked sugar pumpkin (fresh or canned)
  • 2 tablespoons maple syrup
  • 2 tablespoons safflower oil
  • 2 tablespoons orange or apple juice, or as needed
  • 2/3 cup raisins or currants
  • 1/3 cup finely chopped walnuts or pecans
  • 1/2 cup vegan chocolate chips, optional

Preheat the oven to 350º F. 

Combine the first 6 (dry) ingredients in a mixing bowl and stir together.

In another bowl, combine the pumpkin puree, syrup, 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 let it should remain thick.

Pumpkin or squash mini-loaves recipeStir in the raisins or currants, walnuts or pecans, and optional chocolate chips.

Divide the batter between 3 lightly oiled mini loaf pans (mine are 6 by 3 inches). Bake for 25 to 30 minutes, or until a knife inserted into the center of one tests clean. 

Vegan Pumpkin or squash mini-loaves

 

 

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