Autumn Spice Butternut Quick Bread (Grain-free)
Although winter is already here in Montana, I am still holding onto fall. I could eat winter squash and pumpkin year-round but this time of year these ingredients particularly shine. This quick bread with warm autumn spices is another way of holding onto my favorite season.
Cant. Get. Enough 🙂
This bread can be a quick breakfast on the go, a sweet snack when you need a pick-me-up or part of a dessert. I’ve enjoyed slices straight from the fridge but have experimented with the following serving options to mix it up!
- Serve lightly toasted with a pat of Earth Balance (ghee or butter if you do dairy) or a spoonful of coconut butter
- Smear a generous spoonful of “cream cheese” (I love dairy-free cashew cheese, recipe to come) and drizzle with maple syrup
- Crumble the bread and layer it with toasted pecans or walnuts with your favorite vanilla yogurt or coconut whipped cream for a parfait
- Serve toasted or warmed with a scoop of vanilla or toasted coconut ice cream and sprinkle with dairy-free chocolate chips
I’ve also substituted the butternut squash puree for leftover mashed yams and pumpkin puree with success! I’ve made variations of this bread a couple times already this year…it gets eaten too quickly for me to snap photos…I finally kept my hands off to take a shot (after 1/3 of the loaf was already gone…oops!).
Gluten-free, Grain-free, Soy-free, Dairy-free, Paleo-friendly, Nut-free, Vegetarian, Refined-Sugar Free
Autumn Spice Butternut Quick Bread (Grain-free)
Ingredients
- ½ cup sifted coconut flour
- 1 tsp baking powder
- 1 rounded tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3/4 tsp ground ginger
- pinch of cloves
- 4 eggs
- 2 tsp vanilla extract
- 2 Tbsp maple syrup + 1/4 tsp pure stevia extract (or 1/4 cup of your favorite sweetener)
- ½ cup melted coconut oil (or ghee or butter if you are ok with dairy)
- 1 cup butternut squash puree (any winter squash or sweet potato puree can be used)
- Add in options: 1/3 cup chopped pecans, walnuts or almonds, shredded coconut, dried cranberries, chocolate or carob chips
Instructions
- Heat your oven to 350F and line a loaf pan with parchment paper or grease well.
- In a small bowl, whisk the dry ingredients together and set aside.
- In a medium size bowl, whisk the eggs well. Add remaining liquid ingredients (vanilla though puree) and whisk until well combined.
- Add the dry ingredients to the wet ingredients and mix until smooth (the batter will be thick and thicken as it sits due to the highly absorbent coconut flour).
- Spoon the batter into your prepared pan.
- Bake for 40-45 minutes or until a knife going into the center comes out clean. Remove pan from oven to let cool, then slice and enjoy!
