Pumpkin Bread (Well, Not Really...)

Here's another delicious autumn-inspired sweet bread. This was originally a recipe for pumpkin bread, but I had some other squash that needed to be used. So I made a crookneck squash/acorn squash bread. I also added raisins and chocolate chips just for fun, and doubled the recipe to make two delicious loaves. I'm really not sure what to call this, so I'll go ahead and keep calling it pumpkin bread, but just know that you can use any pureed squash or combination of squashes and get delicious results.


Pumpkin Bread
3 cups flour
1 tsp. of salt
2 cups sugar
2 tsp. baking soda
2 cups pumpkin puree or other squash puree, canned or made from fresh
1 cup oil
4 eggs, beaten
1/2 cup water
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
1 cup raisins
1 cup chocolate chips

Preheat oven to 350°F. Sift together the flour, salt, sugar, and baking soda.

Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the raisins and chocolate chips.

Pour into 2 well-buttered 9x5x3 inch loaf pans. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pans and let cool on a rack.


I have two big cans of pumpkin puree and lots of big, shiny apples that are just itching to be used in more delicious autumn goodies. I'll probably wait until this bread is all eaten before making more; gotta ration my overeating, you know. But I'm so excited about fall and getting to make lots of wonderfully and warmly spiced baked goods!