Autumn Spice Butternut Quick Bread (Grain-free)
This cozy and fragrant quick bread is made with roasted butternut squash and warm autumn spices. Naturally grain-free, it’s moist, subtly sweet, and perfect for breakfast, snacks, or holiday gatherings.
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!