21 Nov Curried Butternut Squash Bread
Prep Time | 15 minutes |
Cook Time | 65 - 75 minutes |
Servings |
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Ingredients
- 1/2 cup quick cook oats (gluten free if needed)
- 1/2 cup sorghum flour
- 1/2 cup millet flour
- 1 3/4 tsp curry powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp Himalayan salt
- 1/4 tsp baking powder
- 1/8 tsp ground clvoes
- 1/3 cup ghee
- 1/2 cup white sugar
- 2 eggs large
- 1 1/4 cup butternut squash puree
- 1/4 cup water
- non-stick spray
Ingredients
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Instructions
- Preheat the oven to 350°F.
- Grind the oats into a flour using a food processor or a coffee/spice grinder.
- In a medium mixing bowl, combine the ground oats, sorghum flour, millet flour, curry powder, baking soda, cinnamon, salt, baking powder, and ground cloves. Stir until the ingredients are well blended together.
- In a small mixing bowl, cream together the ghee and sugar.
- Add the eggs to the sugar mixture one at a time. Beat until the color has lightened.
- Stir the butternut squash puree into the small mixing bowl until uniform in color.
- Add the water to the small mixing bowl. Stir until the it is an even consistency.
- Pour the contents of the small mixing bowl into the dry ingredients in the medium mixing bowl. Stir until the flour is evenly moistened.
- Spray a 9x5 glass loaf pan with non-stick spray.
- Transfer the batter to the loaf pan. Bake for 65 – 75 minutes. When the bread is done, a toothpick inserted in the center of the loaf should come about clean. Another sign is that the bread is pulling away slightly from the edges of the pan.
- Transfer to a cooling rack to cool completely.
- Store leftovers in an air tight container in the refrigerator.
Recipe Notes
Notes:
Pumpkin puree or another winter squash puree can be substituted for butternut squash puree.
Serving suggestions:
- Add cream cheese frosting (lactose free if needed) for a decadent fall dessert.