Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 12 Slices of Bread
Ingredients
1 1/2 Cups Butternut Squash (You can substitute Pumpkin or Banana) – Cooked/Pureed
1 1/2 Cups Gluten Free Oat Flour – (I’ve used Coconut Flour many times and LOVE it! This also makes this bread paleo. However after a few comments from readers swapped it back to Oat Flour.)
2 Tbl Ground Flaxseed
1/4 Cup Coconut Oil
2 Tsp Baking Powder
1 1/2 Tsp Cinnamon
1/4 Tsp Ginger
1/2 Tsp Salt
Instructions
Preheat oven to 375
Grease the 8 inch loaf pan (I use coconut oil)
Take ground flaxseed and combine with 6 Tbl of water. Stir until combined and place in the fridge for 15 minutes
Mix the dry ingredients in a large bowl (Coconut flour tends to lump together. Make sure to get the lumps out with a fork or strainer)
Mix the wet ingredients a smaller bowl. Make sure the butternut squash puree has a smooth consistency (I toss all the wet ingredients into my blender to make sure everything is combined smoothly and the pureed)
Add the dry ingredients to the wet ingredients (Again, I toss the dry ingredients into my blender with the wet ingredients.
Sometimes coconut flour lumps together so this helps to get the lumps out)
Pour the batter into a loaf pan
Bake for 40-45 minutes. You will know the bread is done when a toothpick in the center comes out clean and the edges begin to brown. Enjoy! original