Confession: this was originally pumpkin bread, but when we wanted to test it in summer and couldn’t get hold of any fresh pumpkins, we subbed butternut squash. Guess what? It’s better. Way better.
- 10 ounces all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 12 ounces sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 pound fresh pumpkin (peeled and seeded, cut into chunks)
- 4 ounces hulled pumpkin seeds (toasted)
- Crank the oven to 325°F.
- Take the flour, cinnamon, baking soda, baking powder, and salt for a spin in your food processor, then move them to a large mixing bowl.
- Spin the sugar, oil, eggs, and vanilla in the processor, pulsing just a few times to bring everything together. Dump the goo right on top of the dry team and stir to combine. (Don’t worry if there are a few lumps).
- Install the processor’s shredding blade and shred the pumpkin in the food processor. Dump onto a kitchen towel and twist into a ball to wring out as much water as possible (within reason) – oh, and do this over the sink. Fold the pumpkin and the pumpkin seeds into the batter using a large rubber spatula, or, better yet, your hand.
- Pour into a nonstick 9-by-5-by-3-inch loaf pan or a standard nonstick muffin pan, filling the latter two thirds full. (If your only loaf pan is not nonstick – i.e., it’s a “stick” pan – lightly butter it and dust with flour. )
- Bake the loaf for 1 hour and 15 minutes to 1 1/2 hours, or until an internal temperature of 200° to 210°F is reached. Cool for 15 minutes in the pan, then turn out onto a cooling rack. Cool completely. If making muffins, bake them for 30 minutes, and remove from the muffin tin to a cooling rack immediately.
Yields: Approximately 1 (9-inch) loaf or a dozen muffins