Cart 0

Holiday Feature – Butternut Mini Pumpkin Loaves

Holiday baking exchanges and office potlucks are gearing up so we asked Evoolution to help us find a delicious (and easy) recipe. 

For more recipe ideas be sure to follow them on Twitter or Instagram @evoolutionyeg or visit their website.

Butternut Mini Pumpkin Loaves – Recipe by Christine at Evoolution Southgate

Serves 12

Prep Time: 20 minutes     Total Time: 75 minutes

Ingredients:  

  • 4 eggs 
  • 2 cups sugar 
  • 1 cup Evoolution Butternut Squash Seed Oil
  • 15 ounces canned pumpkin 
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 Tbsp. Evoolution Traditional 18 Year Balsamic

 

Directions 
  1. Preheat oven to 350F. Grease or spray mini loaf pans or regular pans.
  2. Beat eggs until light and frothy, add sugar, Butternut Squash Seed Oil and pumpkin. Beat on medium speed until ingredients are completely combined.
  3. Mix dry ingredients in separate bowl, combine together and mix until completely incorporated.
  4. Pour batter into pan(s).
  5. Bake about 25 minutes, or until a toothpick inserted into the middle comes out clean.
  6. Frosting: Beat cream cheese and butter together until well blended.
  7. Blend in Traditional 18 Year Balsamic, and mix until smooth.
  8. Spread frosting over cooled loaves and sprinkle with cinnamon.


Older Post Newer Post


Leave a comment