“Guess what I found at the store?.....Squash!” There’s usually a disappointed “oh, that’s nice mom” response from my kids as they slowly walk away. I get excited about baking up acorn, pumpkin and butternut squash and figuring out tasty ways to use them. This year was no different and Ben has selected this pumpkin bread recipe as the winner for the “tastiest use of baked squash" award for 2020. Just kidding, we don’t really pass out awards at our house for baked squash, but maybe we should…. Anyway, this bread is pretty easy to whip together and it’s absolutely delicious. Give it a try and let us know what you think!
1 ½ cups gluten free flour blend*
1 teaspoon baking powder
3/4 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon cloves
1/8 teaspoon ginger
½ cup butter
2/3 cup coconut sugar
¼ cup maple syrup
1 cup canned pumpkin (or freshly baked!)
2 eggs or egg replacer*
1 teaspoon vanilla
1 teaspoon lemon juice or apple cider vinegar
Preheat the oven to 350* and prepare your loaf pan by lining it with parchment paper, coating with butter or using a coconut oil spray.
In a medium size bowl, combine your flour, salt, baking powder, baking soda, cinnamon, cloves and ginger. Whisk to combine and set aside.
Into a large bowl, or the bowl of a stand mixer, add your butter, coconut sugar, and maple syrup. Whisk together until well combined.
Beat in your eggs (or egg replacer-follow the package instructions to make your "eggs") until just combined.
Add the pumpkin, vanilla and lemon juice to the eggs, butter and sugar mixture. Switch to your paddle attachment or use a large spatula to combine.
Add your dry ingredients to the bowl and mix until well combined and one uniform color.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake at 350* for 45-50 minutes. The pumpkin bread is done when it springs back upon touching or when a knife inserted into the center comes out clean.
I try to let our bread cool completely before slicing and serving it, but it smells so good we usually can’t wait that long! The bread will keep for a couple of days at room temperature in an air tight container.
*Substitutions: This recipe has only been tested using this specific flour blend. I'm not sure if the flours you have will work as a substitute because gluten-free baking is not as straight forward as traditional baking. However, if you'd like to give it a try using what you have on hand you can find more information on gluten free flours and baking substitutions here.
*Egg replacer- Follow the instructions on the package to make your "egg".
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