After writing about the pumpkin bread I made in my last post, I started thinking about all of the ways I tweak the Downeast Maine Pumpkin Bread recipe I use. The question that I came up with is, how many changes in a recipe constitute a new recipe?
I think I change enough when I make this bread that it is not the same recipe. Therefore, I have decided to post my first original recipe. We will name it Central PA Winter Squash Bread.
To start with, it is rarely “pumpkin” bread. I most often use Hubbard Squash instead of pumpkin, but have been known to use butternut or other winter garden squash.
Next, I substitute unsweetened applesauce for half of the oil. We don’t typically eat applesauce on its own unless it’s homemade, by me or by our neighbor who makes amazing apple sauce, so I keep the lunch box containers around, which are about 1/2 c.
The original recipe calls for 3 cups of sugar. With the extra sweetness of the hubbard, or butternut, etc., and the applesauce (even the unsweetened is sweet), I can reduce the sugar to 2 cups. On top of that, I use one cup of white and one cup of brown sugar.
Next, I often substitute at least half white wheat flour for white flour. I like the softer consistency of Trader Joes flour.
It is rare that I put cloves in any recipe, and this one is no exception, I do not use cloves. But I do use semi sweet/dark chocolate chips or chocolate chunks! Dark chocolate is healthy, right? Once the batter is in the pan I sprinkle chips/chunks over the top. Instead of loaves, I use a 9 x 13 baking dish.
Here is the recipe (I have no idea how to make a printable version yet, sorry!):
15 oz hubbard squash, roasted and pureed
1/2 cup unsweetened applesauce mixed with oil to measure 1 cup
1 cup white sugar
1 cup brown sugar
3 1/2 cups flour, combination of wheat, white wheat and/or white (I use 2 c white wheat, 1 1/2 cups white)
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
- Preheat oven to 350 degrees F (175 degrees C). Spray oil (coconut oil works well) a 9×13 inch baking dish.
- In a large bowl, mix together squash puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Stir the dry ingredients into the squash mixture until just blended. Pour into the prepared pan.
- Cover the top with chocolate chips/chunks (I like to make sure there will be chocolate with every piece)
- Bake for about 50 minutes in the preheated oven. Bread is done when toothpick inserted in center comes out clean.