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Gluten-Free Butternut Squash Bread
If you like winter squashes, which are widely available in the fall, then you probably enjoy a warm bowl of butternut squash soup on a chilly day. But many people don’t care for the taste of squash unless it’s a little more subtle, such as in a sweet bread.
This gluten-free butternut squash bread is a delicious way to enjoy the taste of fall. Your kids will be happy to eat a slice for breakfast, lunch, or snack.
- 2 cups butternut squash puree (1 medium squash)
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 large eggs
- 2/3 cup vegetable oil
- 2/3 cup water
- 1 1/4 cup sorghum flour
- 1 cup millet flour
- 3/4 cup potato starch
- 1/2 cup tapioca starch
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup chopped toasted pecans or walnuts
- Preheat oven to 350°. Grease two 9 x 5 inch loaf pans.
- Prepare the butternut squash puree by steaming peeled and cut chunks of butternut squash until tender (about 20 minutes). Use a food processor or blender to puree.
- Using a mixer, combine the wet ingredients.
- In a separate bowl, whisk together the dry ingredients except for the nuts.
- Add the dry ingredients to the wet and mix just until moistened.
- Stir in the nuts.
- Pour the batter into the loaf pans and bake at 350° for 50 – 60 minutes or until an inserted toothpick comes out clean.
- Let cool for 5 minutes in the pan, and then transfer to a wire rack to cool completely.