Butternut Squash Gingersnap Bread
 
Prep time
Cook time
Total time
 
Dana:
Serves: 12 slices
Ingredients
  • 1 cup mashed butternut squash (I used canned)
  • 3 eggs
  • ⅓c coconut milk
  • ⅓c maple syrup or molasses
  • 2 Tbsp dark brown sugar
  • 1 tsp vanilla extract
  • 1¾c almond flour
  • ¼c tapioca flour
  • 2 Tbsp gingersnap spice (I used Primal Palate's!)
  • 1 Tbsp coconut flour
  • 1 tsp baking soda
  • a pinch of sea salt
  • Optional, for serving: a dusting of powdered sugar!
Directions
  1. Preheat the oven to 350 F. Line a loaf pan with parchment paper.
  2. Combine the wet ingredients in the bowl of a stand mixer and whisk until the eggs are beaten and the ingredients are combined.
  3. In a small bowl, combine the flours, spices, baking soda, and sea salt.
  4. Turn the stand mixer on and gradually add the flour mixture, beating on a low speed until all the ingredients are well mixed.
  5. Pour the mixture into the prepared loaf pan and bake for 1 hour, or until a knife inserted in the center comes out clean. Allow to cool completely before slicing.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/butternut-squash-gingersnap-bread-gluten-free/