I had a Hubbard squash sitting on my kitchen table begging to be baked. So, I baked the squash and made up some squash rolls. I made enough dough to bake up a loaf of squash bread as well.
- This recipe is a variation of the Cranberry Applesauce muffins and can help you use up that extra sourdough starter.
- In a large mixing bowl combine:
- 2 cups active sourdough starter
- 3/4 cup pumpkin puree
- 1/3 cup Oil
- 1 cup milk
- 3/4 cup sugar
- 2 large eggs
Beat all together with a wire whisk, or in your mixer. Then…
- In a medium sized bowl stir together:
- 2.5 cups all purpose flour
- 1.5 cups whole wheat flour
- 1 teaspoon salt
- 2 teaspoons Cinnamon
- 1/2 teaspoon Allspice
- 1 teaspoon baking soda
- 1 Tablespoon baking powder
Add the dry ingredients of the second bowl to the wet ingredients of the first bowl and gently stir until just combined(stir on low speed in your mixer). Add 3 cups chopped frozen cranberries and stir in gently. Oil or grease bread pans and fill the batter not quite to the top.
Bake on the center rack in a preheated 375 degree oven for about 1 – 1.5 hours or done (when a toothpick inserted in the middle comes out clean). Cover the top with foil for the last 20 minutes or so if the bread is getting too brown (as you can see mine did). This recipe will make a batch of muffins (12 muffins baked at 375 degrees for 25 +/- minutes)and one regular tea loaf. I baked up three large sized loaves by doubling the recipe. Besides the cranberries, I also like to add walnuts and raisins to the batter just before spooning out, however, the majority in my family don’t like raisins and walnuts in their tea breads!
As you can see, there was plenty of room for walnuts and raisins!!