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
1–2 tsp ground ginger, to taste
2 tsp cinnamon
2 tsp baking powder
1/2 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
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 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.