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

1. Preheat the oven to 350°F. 
2. Combine the first 6 (dry) ingredients in a mixing bowl and stir together.
3. In another bowl, combine the pumpkin puree, syrup, and oil and whisk together until smooth.
4. 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.
5. Stir in the raisins or currants, walnuts or pecans, and optional chocolate chips.
6. 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.