BY JILL LIGHTNER
makes 1 loaf
start to finish: 1 hour, 15 minutes
From Edible Seattle November/December 2010
The all-purpose flour in this recipe can be easily switched to 100% white whole wheat or a 50-50 blend of all-purpose and locally grown and milled whole wheat from Nash Huber. His Sequim-grown wheat adds a lightly nutty flavor without any of the sourness that some brands of red wheat have.
Sugar Hubbard’s flavor is richer and sweet than canned pumpkin or even roasted sugar pie pumpkin; we suggest an extra 2 tablespoons of white sugar to the amount given if you’re not using Sugar Hubbard.
Recipe
1 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cardamom
1/8 teaspoon cloves
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups cooked and puréed Sugar Hubbard squash
1/2 cup sugar
1/2 cup brown sugar
1/3 cup unsalted butter, melted and cooled
1/2 teaspoon vanilla
2 eggs
Steps
Preheat oven to 350. Grease a loaf pan and set aside.
In a small mixing bowl, blend together flour, spices, soda, baking powder and salt, and set aside. In a larger bowl, stir the squash purée together with the sugars, melted butter, vanilla and eggs. Add the dry ingredients all at once, stir until mixed thoroughly, and pour into the greased pan.
Bake for about an hour, until a toothpick inserted into the middle comes out clean. Cool for 30 minutes, gently loosen the sides from the pan, and place on a cooling rack for another hour before slicing.
*vegetarian