…or 12 muffins. This tasty loaf is good anytime, for breakfast, with lunch, dinner, even as a dessert (with ice cream!)…

2 c whole grain flour
1/2 – 3/4 c sugar
1 t baking soda
1/2 t salt
1 t ground cinnamon
1/4 t each ground ginger, nutmeg, cloves
1/2 c walnuts, or toasted pumpkin seeds
1/2 c raisins or other dried fruit, chopped if necessary
1 c cooked purée of pumpkin, or other winter squash
1 egg, lightly beaten
1/4 c vegetable oil

1. Preheat oven to 350ºF. Grease a 9″ x 5″ loaf pan or a 12-muffin tin.

2. Combine flour, sugar, baking soda, salt, spices, nuts, and raisins in a large bowl. Make a well in the center. Combine squash, egg, and oil in another bowl, then add into the well and mix together. The batter will be quite stiff.

3. Scrape into prepared baking dish. Smooth top with a spatula. Bake about 45 to 50 minutes for a loaf or about 20 minutes for muffins. Let cool on a rack for 10 minutes before loosening edges and turning out to cool completely.