Made from Roasted Pumpkin
15
minutes40
minutesIngredients
The recipe only takes 15 minutes to mix once you have roasted the pumpkin, that you want to have done ahead.
(How to roast a pumpkin: Wash & clean out a small or medium sized pumpkin, cut in pieces, scraping all of the stringy stuff off, and lay on a cookie sheet, lined with parchment paper. Bake @ 400 for 45 minutes to 1 hour. Scoop the baked pumpkin off the skin (a small one made 4 cups; a medium to large pumpkin made 8 cups) store in a covered container and measure out as needed for the recipe. It stores well in the refrigerator for several days)
1 Cup of Fresh, Roasted Pumpkin (drain off liquid)
1 3/4 Cups of Flour
1 1/2 Cups of Sugar
2 Large Eggs
1/2 Cup of Vegetable Oil
1 Teaspoon Soda
3/4 Teaspoon Salt
1/2 to 1 Teaspoon Cinnamon (depending on your taste)
(1/2 tsp. for butternut squash recipe)1/8 Teaspoon Clove
Directions
- Beat sugar, eggs, and oil then add pumpkin (before measuring your fresh, roasted pumpkin drain any liquid off)
- Gradually add all dry ingredients
- Spray with Extra Virgin Olive Oil, 1 loaf pan and 2 mini loaf pans or 4-6 mini/mini dishes (see photo below)
- Pour the batter, evenly among the pans
- Bake @ 350 degrees for 35-40 Minutes for the minis or until toothpick comes out clean. The larger loaf may take 50-55 minutes, so check with a toothpick at 50 minutes, then keep checking every few minutes until the toothpick comes out clean
- These cute mini/mini dishes make a nice holiday gift, or gift them anytime
- 1 batch fills these mini tins perfectly! They are 2 3/4 in by 5 1/2 in. These took 40 minutes to bake. Make sure they are done by inserting a toothpick to come out clean.
- Here is a link to Roasted Butternut Squash
https://barbarasfrenz.com/2022/10/fresh-roasted-butternut-squash/
