Did I mention how much I like winter squashes before?! 😉 This is another one of my favourite squash recipes! I always use home-made squash puree from either butternut squash or red kobocha (you can find instructions on how to make your homemade squash puree here ). The squash puree makes the loaf very moist and since it is sweet you don’t need a lot of added sugar in this recipe. Hope you enjoy!

Ingredients

Dry
3/4 Cup Sorghum Flour
1/4 Cup Fine White Rice Flour
2/3 Cup Tapioca Starch
1/3 Cup Buckwheat Flour
1/4 Tsp. Xanthan Gum
1 Tsp. Cinnamon
1/2 Tsp. Ground Cardamom
1/2 Tsp. Dry Ginger
1/2 Tsp. Salt
2 Tsp. Baking Powder

Wet
1 Egg (lightly beaten)
1/3 Cup Melted Virgin Coconut Oil
2/3 Cup Maple Syrup (or Honey)
1 1/2 Cup Squash Puree
2 Tsp. Vanilla

Optional Add-ins
1 Cup Chopped Walnuts
1/2 Cup Dried Black Currant

Method

1. Preheat the oven to 350 degrees Fahrenheit (Bake setting). Prepare a large loaf pan (I used a 10″ x 4 1/2 ” x 2 1/2″ high loaf pan) by either lining it with unbleached parchment paper or greasing it well.

2. Whisk all the dry ingredients together in a large mixing bowl.

3. Thoroughly mix all the wet ingredients in a smaller bowl.

4. Add the wet mixture into the dry and mix until well combined.

5. Fold in the walnuts and currants.

6. Add to the prepared pan and bake int the centre of the oven for approximately 45-50 minutes or until a toothpick inserted int he middle  of the loaf comes out clean. Take the bread out of the pan and let it cool completely on a wire rack. Slice and Serve!

Serves  8-10 (depending on portion size!)