Currently: attempting to bake more things in the fall-theme but attempting to stay away from pumpkin since I’ve already given you guys two pumpkin-themed recipes in the last few weeks. (I know, heresy on Halloween, but stay with me here) While I know pumpkin is delicious and LOVE it, I know not all of you do. So let’s think a little outside the pumpkin flavored-box, shall we? Starting with this Butternut Squash Gingersnap bread.
If I’m being honest, the base of this recipe actually started as a regular pumpkin bread. My last version used cashew flour and chocolate chips, so even though that was pretty different, it came out a little flat and I wanted some new flavors in there. I’ve always wanted to make gingerbread (and shortbread, and pop tarts, but that’s another story…) since going gluten-free, but I haven’t quite got the hang of it. Quick breads like this though? Are FINALLY getting there. So I grabbed myself some gingerbread spice and set myself on my way.
The butternut squash here was an organic, canned variety because let’s be real – peeling, cutting, and roasting/steaming a butternut squash, then allowing it to cool all the way before you could use it in this recipe? WAY too time-intensive. Even when I’m roasting butternut squash, unless I’m cooking it whole, I’m buying it pre-cut. Think of it as an investment in your time. Plus you’ll save the potential of hacking some fingers off in the process of butchering that thing.
Anyyyyway. The squash lends a slightly sweeter flavor than pumpkin, and is obviously less pumpkin-y, in case that’s not your thing. You could also make your own gingersnap spice, but I used the one from Primal Palate! The sweetener I used is maple syrup, but if you wanted more of a gingerbread flavor, you could use molasses too. Enjoy the Butternut Squash Gingersnap Bread!
- 1 cup mashed butternut squash (I used canned)
- 3 eggs
- ⅓c coconut milk
- ⅓c maple syrup or molasses
- 2 Tbsp dark brown sugar
- 1 tsp vanilla extract
- 1¾c almond flour
- ¼c tapioca flour
- 2 Tbsp gingersnap spice (I used Primal Palate's!)
- 1 Tbsp coconut flour
- 1 tsp baking soda
- a pinch of sea salt
- Optional, for serving: a dusting of powdered sugar!
- Preheat the oven to 350 F. Line a loaf pan with parchment paper.
- Combine the wet ingredients in the bowl of a stand mixer and whisk until the eggs are beaten and the ingredients are combined.
- In a small bowl, combine the flours, spices, baking soda, and sea salt.
- Turn the stand mixer on and gradually add the flour mixture, beating on a low speed until all the ingredients are well mixed.
- Pour the mixture into the prepared loaf pan and bake for 1 hour, or until a knife inserted in the center comes out clean. Allow to cool completely before slicing.
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Pumpkin Bread with Dark Chocolate Chips
Paleo Pumpkin Spice Cupcakes
Banana Bread Muffins, 3 Ways
