Butternut Squash Bread
2 cups butternut squash puree (1 med. squash)
1 cup granulated sugar
1 cup light brown sugar
4 large eggs
⅔ cup melted coconut oil (or vegetable oil)
⅔ cup water
1¼ cups sorghum flour
1 cup millet flour
¾ cup potato starch
½ cup tapioca starch
2 teaspoons baking soda
½ teaspoon baking powder
2 teaspoons xanthan gum
1 teaspoon salt
2 teaspoons cinnamon
½ teaspoon ground nutmeg
½ 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. (Peel, remove seeds, cut in chunks, and steam about 20 minutes or until tender. Puree with a blender or food processor.)
In the bowl of your mixer, combine the wet ingredients.
In a separate bowl, combine 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 a tester comes out clean.
Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. Makes two loaves.
Other add ins would be good in this recipe. Try raisins, dried cranberries, or chocolate chips. You could also vary the spices and try nutmeg, cardamom, or allspice.
The Gluten-Free Homemaker