Description
1-bowl butternut squash bread made with butternut squash purée, nut butter, and oat flour. Perfect for a hearty fall breakfast bread!
Ingredients
- 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water)
- 1 1/2 cups butternut squash purée (~15 oz. can)
- ~1 cup Cece’s Veggie Co. Organic Butternut Squash Spirals, finely chopped
- 1/2 cup neutral nut butter (I used almond butter!)
- 1/2 cup pure maple syrup
- 2 1/2 cups gluten-free oat flour
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- pinch of nutmeg
Instructions
- Preheat the oven to 350°F and line a bread pan with parchment paper or lightly grease it with coconut oil.
- In a large mixing bowl, whisk together the ground flaxseed and water. Let it sit for ~5 minutes to thicken, then add in the butternut squash purée, nut butter, and maple syrup.
- Sift in the oat flour, baking powder, cinnamon, and nutmeg into the wet mixture and stir well to combine. Fold in the chopped butternut squash spirals The batter should be quite thick and slightly fluffy.
- Spoon the batter into the lined loaf pan and use a spatula to spread into an even layer.
- Optional: Garnish the top with more chopped butternut. Press down lightly to ensure they stick to the batter.
- Bake bread for for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow bread to cool completely before slicing.
- Store leftovers in the fridge for up to one week and freeze for longterm storage.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Bread, Breakfast, Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined Sugar-Free, Oil-Free