Winter Squash Quick Bread

*winter squash quick bread with white chocolate drizzle

Yield:

1 loaf pan or 6 muffins 

Ingredients:

1 cup all purpose flour (or 1/2 cup whole wheat + 1 cup AP)

1 teaspon baking powder

1/2 teaspoon baking soda

2 teaspoon cinnamon

1 teaspoon ginger

1/2 teasoon nutmeg

1/2 teaspoon salt

1 cup sugar

2 tablespoons mollasess 

2 eggs

1/4 cup + 2 tabelspoons of vegetable oil 

1 cup squash or pumpkin puree 

1/2 cup raisins 

Directions:

Preheat oven to 350F.

Line a loaf pan with parchment paper or grease with butter and dust with flour.

Combine flour, baking powder, soda, cinnamon, ginger, nutmeg and salt in a bowl and whisk together.

In a separate bowl, beat together eggs, pumpkin puree, sugar molasses and salt until smooth. Gradually add in the oil and beat until combined. 

Fold in the dry ingredients and mix until just combined. 

Fold in the raisins.

Pour into loaf pan (or muffin tins) and bake for 45-50 minutes (or 20-24 for muffins.)