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
2 cups 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
1/4 cup coconut sugar
1 tsp. baking powder
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.