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BFC Recipes: Pumpkin or Squash Bread or Muffins PDF Print E-mail

by Chris Ellis, Staff Nutritionist
November 2015

Ingredients
1 1/2 cups whole wheat or white flour   
   (Spelt flour or gluten-free baking mix can be substituted)
1/4 cup wheat germ (flour can be substituted for this)
1 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt (optional)
1/4 cup sunflower oil
1/2 cup honey
1 tsp. vanilla
1 cups mashed squash or pumpkin
1 egg

Preheat oven to 350 degrees. Oil and lightly flour a loaf pan or muffin tin cups. Combine dry ingredients. Combine wet ingredients and gently fold together until thoroughly mixed. It will be a thick batter.
Pour into a loaf pan or fill muffin cups about 2/3rds full. Bake for about 15 to 20 minutes if you are preparing muffins or 45-50 minutes or until knife or toothpick inserted comes out clean. Cool for 10 minutes before serving. YIELD: 1 dozen muffins or 1 loaf.