Well, it’s actually butternut squash bread but it’s as good as pumpkin bread and people know what that is!  I have found butternut squash to be a perfect and practical substitute for pumpkin.  It is easy to bake whole in a 350 degree oven for an hour; let it cool, cut in half lengthwise,  and remove/discard the skin and seeds.  The flesh that is left can be used directly or kept in the fridge for up to a week or frozen for later use.  I use it for pumpkin pie, soup, sauteed vegetables (see previously posted recipes by searching butternut squash).  This bread recipe is quick once you have the cooked squash.  I use a food processor but hand mixing works fine.

Makes 4-6 serving

1 cup of cooked butternut squash

1 cup shredded dry coconut

1/2 cup tapioca flour or arrowroot flour or equal parts of each

1/2 cup tigernut flour (if you don’t have it, use rice flour)

1/4 cup brown flax seed ground in a blender or food processor

1/3 cup coconut sugar

1 tsp. baking powder

2 eggs

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. nutmeg

1/2 tsp. salt

1/2 cup raisins, optional

1/2 cup pumpkin or sunflower seeds, optional

Place all dry ingredients except raisins and seeds in a food processor or bowl and mix well.  Add squash and mix well again.  Add eggs (beat separately in a bowl first if you are mixing by hand).  Mix very well.  Stir in raisins and seeds if you desire.  Transfer the mix into a muffin tin or baking dish (greased with a little ghee first).  Bake at 350 degrees F until a knife in the center comes out clean.  Let it cool before cutting or removing from pan.  Better the next day, just like pumpkin pie.