It never fails... I hear the rustling of the leaves and am soon in my kitchen preparing to bake.
This cake can be done with both butternut squash or pumpkin puree. Both are delicious and fill the house with all of those desired smells of fall baking! Based off of my standby banana bread recipe, this cake is an easy go to for which the ingredients are usually hanging out together in your pantry.... so bake away and Enjoy!
Preheat oven to 325 degrees
1 cup of sugar of your choice- I used half unbleached sugar and half of a stevia blend
1 cup of light olive oil
2 tsp vanilla
2 3/4 cups of flour- I used a whole wheat pastry flour
1 tsp salt
1 tsp baking soda
1 TBSP cinnamon
1/4 tsp ginger
1/2 tsp of nutmeg
2 cups of pumpkin or butternut squash puree
*to roast either, slice them lengthwise, removed the seeds and place them face down on a baking sheet. Bake at 400 degrees for 25-30 minutes or until fork tender. Puree with a mixer.*
Mix the wet ingredients, including the puree, until very smooth. Add in the dry ingredients and stir just until combined. Bake at 325 degrees until a toothpick comes out clean. For muffins, it will be around 20 minutes but for a cake it will be around 45 minutes.
You can really create this cake exactly how you'd like it. Add nuts, mini chocolate or cinnamon chips right into the batter. Make a cream cheese icing and ice it. Personally, I topped half with mini chocolate chips and the other half with an oat bran/raw sugar topping before baking! Both were amazing! I am in love with anything pumpkin and chocolate but others are not so make it your own.
The above picture of the muffins is a combo of the both the oat bran/raw sugar and mini chocolate chips!