Organic squash from Sandow Farm
We just tried a new recipe from a friend for pumpkin bread. With our abundance of butternut squash we replaced the pumpkin with squash, with tasty results.
Pumpkin Bread
1 1/2 cup of pumpkin (or squash) puree
3/4 cup of brown sugar
1/2 cup of canola oil
1/2 t. of vanilla
2 eggs
2 cups of flour
2 t. baking powder
1 t. baking soda
1 1/2 t. nutmeg
1 1/2 t. ginger
1 1/2 t. cinnamon
1/4 t. salt
3/4 c. raisins
1/4 c. sunflower seeds
Mix dry ingredients separately from wet ingredients and combine at the end. Bake bread at 350 degrees for 60 minutes. Alternatively bake muffins for 20 minutes.
