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 ½ cups whole wheat pastry flour
- ½ cup natural granulated sugar
- 1–2 tsp ground ginger, to taste
- 2 tsp cinnamon
- 2 tsp baking powder
- ½ tsp baking soda
- 1 cup smoothly pureed cooked sugar pumpkin (fresh or canned)
- 2 tbsp maple syrup
- 2 tbsp safflower oil
- 2 tbsp orange or apple juice, or as needed
- ⅔ cup raisins or currants
- ⅓ cup finely chopped walnuts or pecans
- ½ cup vegan chocolate chips, optional
- Preheat the oven to 350°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.
Stir 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.
- Here are more Vegan Quick Breads and Scones.
- Sweet tooth still craving? Here are more Vegan Baking and Sweets.
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