Spiced "Pumpkin" loaves (3 dozen mini loaves)
“Pumpkin” because “Roasted Butternut Squash” takes up way too much space.
I prefer butternut squash in most recipes that call for pumpkin because it has a more complex flavor and lends a certain depth that pumpkin lacks. Not to mention getting your own pumpkin puree is a major pain in the butt while butternut squash virtually hands itself over. Yeah, yeah, I know the stuff in a can is even easier, but I’ve got so much butternut squash from my CSA that I really have to find ways to use it up!
Of course, canned pumpkin would work perfectly well in this recipe, so feel free to substitute based on your own pantry items.
The addition of just a little nut oil adds an amazing flavor and also keeps the bread more moist than butter alone. Use a neutral flavored oil if you don’t have any nut oils.
4 ounces unsalted butter
1.25 ounces hazelnut or walnut oil (or equivalent amount of butter)
5.25 ounces sugar
5.25 ounces brown sugar
1 1/4 tsp baking soda
3/4 tsp baking powder
1 tsp kosher salt
2 3/4 tsp ground nutmeg
1 Tbsp ground cinnamon
1 3/4 tsp ground ginger
1/4 tsp cloves
1 Tbsp vanilla extract
2 eggs + 1 egg yolk
14 ounces roasted butternut squash puree
2 1/2 ounces milk or cream
6 ounces all purpose flour
3 ounces whole wheat flour
16 ounces of your favorite nut, chopped
Preheat oven to 425°
Cut the squash in half, scoop out the seeds, and place it cut side down on a baking sheet. Roast for about 30-45 minutes, or until you can easily pierce the skin with a fork. Remove from the oven and allow to cool enough to handle. Then use a spoon to scrape out the flesh.
You can then puree it in a food processor, blender, or with an immersion blender. Measure out 14 ounces and store the rest for other uses. (The puree refrigerates and freezes very well, so save some for your next baking adventure. Or use the leftovers to make a tasty pasta sauce.)
Turn the oven down to 350°
Combine the butter, oil, sugars, baking powder, soda, salt and spices in a large mixing bowl. Beat them all together for about eight minutes. Stop the mixer to scrape the sides down occasionally.
Add the eggs, one at a time, and mix until each is thoroughly incorporated. Turn the mixing speed to low and add in the flours all at once, followed by the squash puree and then the milk or cream. Quickly add in the nuts and shut off the mixer as soon as everything appears mixed together.
This batter refrigerates beautifully for three or four days. So feel free to only bake off as many as you need and refrigerate the rest of the batter for another day.
Portion into lightly greased mini loaf or muffin pans and bake for about 20-25 minutes. Who wants cake for breakfast?! I sure do.
Dec 19, 2011 · 11:20 PM
@Karen, omg, too funny! I’m going back in to edit the recipe to amend that omission! But until then: the sugar goes in with the spices and butter at the beginning and the squash puree goes in after the flour right before the diary. Thanks for bringing that to my attention! I must have been dozing off at the keyboard!
Dec 20, 2011 · 10:32 AM
@Karen, they’re reasonably nutty. Feel free to scale back or add more as you see fit, the recipe is pretty accommodating to changes like that. Enjoy!
Aug 07, 2012 · 11:55 PM
May I ask what size mini bread pans you use for this recipe?
· ButterYum · http://butteryum.blogspot.com
Aug 09, 2012 · 1:39 PM
Hi ButterYum, they’re 5 ounce pans (though I didn’t fill them quite that full). I think I actually bought them at Michael’s, they come all attached together like a muffin pan, with 8 loaves per pan. Hope that helps!