Autumn Spice Butternut Quick Bread (Grain-free)

November 16, 2015 at 9:29 am Leave a comment

Although winter is already here in Montana, I am still holding onto fall. I could eat winter squash and pumpkin year-round but this time of year these ingredients particularly shine. This quick bread with warm autumn spices is another way of holding onto my favorite season.

Cant. Get. Enough🙂

autumn spice cake 1

This bread can be a quick breakfast on the go, a sweet snack when you need a pick-me-up or part of a dessert. I’ve enjoyed slices straight from the fridge but have experimented with the following serving options to mix it up!

  • Serve lightly toasted with a pat of Earth Balance (ghee or butter if you do dairy) or a spoonful of coconut butter
  • Smear a generous spoonful of “cream cheese” (I love dairy-free cashew cheese, recipe to come) and drizzle with maple syrup
  • Crumble the bread and layer it with toasted pecans or walnuts with your favorite vanilla yogurt or coconut whipped cream for a parfait
  • Serve toasted or warmed with a scoop of vanilla or toasted coconut ice cream and sprinkle with dairy-free chocolate chips

autumn spice cake 2

I’ve also substituted the butternut squash puree for leftover mashed yams and pumpkin puree with success! I’ve made variations of this bread a couple times already this year…it gets eaten too quickly for me to snap photos…I finally kept my hands off to take a shot (after 1/3 of the loaf was already gone…oops!).

Autumn Spice Butternut Quick Bread
Gluten-free, Grain-free, Soy-free, Dairy-free, Paleo-friendly, Nut-free, Vegetarian, Refined-Sugar Free
Ingredients

½ cup sifted coconut flour
1 tsp baking powder
1 rounded tsp ground cinnamon
1/2 tsp ground nutmeg
3/4 tsp ground ginger
pinch of cloves
4 eggs
2 tsp vanilla extract
2 Tbsp maple syrup + 1/4 tsp pure stevia extract (or 1/4 cup of your favorite sweetener)
½ cup melted coconut oil (or ghee or butter if you are ok with dairy)
1 cup butternut squash puree (any winter squash or sweet potato puree can be used)

Add in options: 1/3  cup chopped pecans, walnuts or almonds, shredded coconut, dried cranberries, chocolate or carob chips

 Directions
  1. Heat your oven to 350F and line a loaf pan with parchment paper or grease well.
  2. In a small bowl, whisk the dry ingredients together and set aside.
  3. In a medium size bowl, whisk the eggs well. Add remaining liquid ingredients (vanilla though puree) and whisk until well combined.
  4. Add the dry ingredients to the wet ingredients and mix until smooth (the batter will be thick and thicken as it sits due to the highly absorbent coconut flour).
  5. Spoon the batter into your prepared pan.
  6. Bake for 40-45 minutes or until a knife going into the center comes out clean. Remove pan from oven to let cool, then slice and enjoy!

autumn spice cake

Entry filed under: Breads, Dessert, Gluten Free, Refined Sugar Free, Sides and Snacks, Vegetarian. Tags: , , , , , , , , , , , , , , .

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