October 17, 2010

"Pumpkin" Gingerbread

This was the latest creation from my supply of butternut squash. It's not an overly rich bread, but it packs plenty of flavor. I think this would be great topped with "pumpkin" butter. My 1-year old niece loved this bread, so she must have great taste.

"Pumpkin" Gingerbread
2 1/2 cups flour
1 cup sugar
3/4 cup wheat germ
1 tsp. ginger
2 tsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup butternut squash puree
1 12-oz. can evaporated milk
5 Tbsp. oil
1 large egg

Preheat oven to 350ºF. Lightly grease a 9 x 5 loaf pan. Combine all dry ingredients together in medium bowl. In separate bowl, combine squash, milk, oil and egg until well mixed. Add this mixture to the dry ingredients, and stir until moistened.

Pour into pan, and bake 60 to 70 minutes, until a toothpick comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan, and cool completely on wire rack.

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