This squash bread is similar to a spice or banana bread, I eat it for breakfast or a morning snack.
I had left over squash so I roasted it, and pureed it. If you have leftover canned pumpkin it would work perfect in this recipe. As most of my recipes are versatile, it is easily changeable. Turn it into pumpkin spice bread, or add some ginger and molasses. If you are unsure how to change up the flavors, and you want to create a certain combination, contact me and I would love to help you create new flavor combinations!
I do miss eating a warm fresh baguette with brie melting over top of it, but as an almost perfect alternative I found a gluten free bakery in Victoria that has amazing baguettes. I have been known when on a work trip to buy baguettes on my way to the airport and store them in my carry on! If you are ever in Victoria, BC check Origin Bakery, you won’t be disappointed!
- 1.5 cups butternut squash puree
- 1/3 cup honey or maple syrup
- 1/4 cup coconut oil
- 2 flax eggs* or 2 eggs
- 1.5 cups coconut flour or oat flour (gluten free)
- 2 tsp baking powder
- 1.5 tsp cinnamon
- 1/4 tsp all spice
- 1/4 tsp ginger
- 1 tsp nutmeg
- 1/5 tsp salt
- Preheat over 350F
- Prepare an 8 inch loaf pan either grease or line with parchment paper
- Prepare flax egg* and set aside for 15min
- In a medium bowl mix dry ingredients together, set aside
- In a large bowl mix together squash puree,flax eggs, oil & sweetener
- Add dry ingredients to wet, combine, but don't over mix
- Pour into prepared pan & bake for 40min or until toothpick comes out clean
*Flax egg to make 1 flax egg, mix 1 tbsp flax meal with 2.5 tbsp water, mix together & let sit for 15min. For this recipe double the portions