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 9×5 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.