I recently discovered this next recipe, a variant of the pumpkin bread, in the Green Market Baking Book by local author Laura Martin. Sure, it calls for pumpkin, and a can of pumpkin at that. Butternut squash substitutes nicely. To make your squash puree: Roast halved and de-seeded squash halves in a 350 F oven for 45-60 minutes. Scoop out cooked flesh once cooled.
I make this recipe in loaf pans instead of muffins. We gobble it up. Want to make a gluten-free version? Check out the Note below.
Ingredients:
1/3 cup plus 3 tablespoons hot water 1 ½ cups raisins 3 large eggs at room temperature 1 cup malt barley syrup and maple syrup combined 1 ½ cups pumpkin or butternut squash puree 1 1/4 teaspoons vanilla extract ¼ teaspoon almond extract 1 cup plus 2 tablespoons light olive oil 1 ½ cups unbleached all-purpose flour 1 cup whole wheat flour 2 ¼ teaspoons cinnamon 2 ¼ teaspoons ground cloves 2 ¼ teaspoons baking powder 2 ¼ teaspoons baking soda 1 teaspoon salt
Preparation:
Pre-heat oven to 350 F. Prepare the muffin pans either with a coating of butter or by using paper liners.
Pour the hot water over the raisins and let them sit.
Beat the eggs until they are lemon yellow in color. Add the syrups until the mixture thickens slightly. Blend in the pumpkin/squash puree, vanilla extract, and almond extract.
Pour in the oil and continue mixing, scraping down the bowl to thoroughly blend. Drain the water off the raisins and add them to the batter.
In a separate bowl, mix together the flours, spices, baking powder, baking soda, and salt. Add the dry ingredients to the pumpkin mixture and combine until just blended.
NOTE: I substitute a mixture of 1 ½ cups Bob’s “1:1” flour, ½ cup cornmeal, and ½ cup almond flour for the 2 cups wheat flours to make a gluten-free version.
Fill the muffin cups or loaf pans almost full. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Cool muffins on a wire rack.