Butternut Squash, whole grains, walnuts, spices and honey combine beautifully in this healthy pumpkin bread. It's a delicious way to get more whole grains in your diet! Use your toaster oven to bake this pumpkin bread more efficiently.
1 ½ cups of whole grain wheat flour
½ cup of whole grain oat flour
1 teaspoon of baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon dried ginger
¼ teaspoon of freshly ground nutmeg
1 whole clove
2 teaspoon mace (whole)
1 teaspoon whole allspice
½ cup coconut oil
1 cup honey
2 large chicken eggs
2 cups pureed pumpkin (see ingredient note)
1 tablespoon pure vanilla extract
1 tablespoon of dark molasses
1 cup dried cranberries or other fruit, chopped (optional)
½ cup walnuts, chopped
For the pumpkin: take one medium butternut squash, lightly brush it with oil then bake in your toaster oven at 425 degrees F till soft (about 1 hour.) Put in a food processor (without the tough outer skin) fitted with the multi-purpose blade and process until smooth.
Preheat your toaster oven to 300 degrees F.
Put all spices in a spice grinder or coffee grinder along with the salt; grind till powdered. Transfer to food processor bowl along with the whole wheat flour, whole grain oat flour and baking soda. Pulse till well combined.
At this point you will either need a stand mixer or a hand held rotary mixer. Cream the oil and honey together for several minutes. Add the eggs one at a time. Beat until well combined and fluffy. Add the pumpkin puree ½ cup at a time. Add the vanilla and molasses, beat well. Slowly add the dry mixture, don’t over mix. Fold in cranberries (if desired.) Put in greased baking dish, top with walnuts. Bake until a toothpick inserted in the center comes out clean (about 1 hour 15 minutes.) fills one 8 x8 square pan or two standard loaf pans.