This maple pumpkin/squash bread recipe is one I’ve been making for years. Usually, I use squash as it has a real pronounced flavor over pumpkin. I also have a lot of squash leftover from dinners in the fall and this is a good way to use it up. I’ve also been known to use sweet potato or mashed carrots to get the full 3 cups needed. Applesauce can help make the balance and I’ve often wondered how the last banana on the counter could add to this recipe. I got the original recipe from a church recipe cookbook. After I cut the recipe in half, I converted some of the sugar to maple syrup, adjusted the baking powder, baking soda and the wet ingredients. When you use maple syrup to convert a recipe, the cooking temperature and time also needs to be adjusted. Visit Converting a Baking Recipe to Use Maple Syrup to learn how to convert your favorite recipes.
1 1/2 cups Very Dark Strong Taste/Baking or End of Season Maple Syrup
1 1/2 cups sugar
3/4 tsp. salt
3/4 tsp. baking powder
1 1/2 tsp. cinnamon
3 cups mashed pumpkin or squash
1 cup oil
4 1/2 cups flour
1 1/2 tsp. baking soda
1 1/2 tsp. cloves
1 1/2 tsp. Nutmeg
Nuts, raisins, currents to your liking. I sprinkled a little maple sugar on top before baking.
Beat syrup, sugar, eggs and oil together; add pumpkin or squash. Add dry ingredients. Bake at 300 degrees for 1 hour and 20 minutes. Test with cake tester. This recipe makes 3 standard loaves or 5-6 small loaves. This bread freezes excellently.