I have a love/hate relationship with butternut squash – I love it, because it is DELICIOUS, VERSATILE, and FILLED WITH NUTRITION.
BUT, have you ever tried to “peel” a butternut squash – it’s a serious workout! Alas, I suppose it’s worth the extra bit of sweat…especially when it comes to this bread!!! Wow! This stuff is AMAZING! I made it for breakfast this morning, topped it with some almond butter, and scarfed it down…then I ate some more…and some more…okay, full disclosure, I ate about half a loaf! Seriously, this stuff is so yummy that it is addictive! Ya know what though?! Who cares – it’s fantastic for you!
Okay, let’s get to this delicious recipe!
- 1 1/2 cups butternut squash puree (you can make this yourself by roasting some butternut squash then pureeing it in a food processor, or you can buy it already pureed)
- 1 1/4 cups gluten free oat flour
- 1/4 cup coconut flour
- 2 eggs
- 1/3 cup honey
- 1/4 cup coconut oil (melted)
- 2 tsp. aluminum free baking powder
- 1 1/2 tsp. cinnamon
- 1 tsp. nutmeg
- 1/4 tsp. ground ginger
1.) Preheat the oven to 375 degrees. Use coconut oil to grease a bread tin. Line it with parchment paper that hangs over the sides of the bread tin.
2.) In a large bowl, mix together all the dry ingredients. In a smaller bowl, mix together all of the wet ingredients. After doing this, pour the wet ingredients into the dry ingredients and mix until well combined.
3.) Pour the batter into the prepared bread pan. Bake in the oven at 375 degrees for 45-55 minutes until a toothpick in the center comes out clean.
4.) Use the parchment paper to pull the bread out of the tin. Cut into slices.
This stuff is great on it’s own, but I gotta say that topping it with some almond butter really brings it home!
Guilt free indulgence! Enjoy! 🙂