Who says butternut squash recipes can only be enjoyed during the Fall season? My grocery store sells cubed butternut squash in the produce section, and that rocks. Butternut squash is a great filler in bread recipes, and includes vitamins that are wonderful for the body. This bread recipe is “healthier” and gluten free…AND full of coconut love. Who wants a slice of Butternut Squash Bread?
To make this bread full of coconut love, I used The Complete Coconut Cookbook. I did alter my recipe slightly and added a few things. I have gone through The Complete Coconut Cookbook, and I may use it a lot more in the future. This book includes breakfast, beverages, breads and muffins, salads, soups, main dishes, side dishes, cookies and cakes, pies and puddings- a little bit of everything with both savory and sweet recipes. You will have the opportunity to add coconut oil, meat, butter, milk, flour, and so much more coconut love. The author of this fabulous book, Camilla V. Saulsbury, shares, how “coconuts are anything but a fly-by-night fad. They have nourished people for thousands of years.” There are 200 recipes that are gluten-free, grain-free, and nut-free vegan recipes using coconut flour, oil, sugar and more. All-in-all, this book is a five star in my kitchen. The recipes are detailed and they share tips to make each one perfect for your palette.
The butternut squash bread is really delicious, moist, and very dense. Since there is minimal sugar included in the recipe, you could use this as a side dish for your dinner entree. Hubby and I got a little crazy and slathered chocolate frosting on a few slices… that was definitely NOT healthy!
If you are looking for a few other recipes that include coconut, check out these recipes: Boozy Gluten-Free Cranberry Orange Muffins, Almond Toasted Coconut Cookies, Honey I’m Home Coconut Fudge Brownies, Coconut Peanut Butter Doughnuts, Raw Coconut Oatmeal Raisin Cereal Bars.
20 minPrep Time
45 minCook Time
1 hr, 5 Total Time
Preheat oven to 350 degrees F. Spray coconut cooking spray on the inside of bread loaf pan.
In medium saute pan, on medium heat, cook butternut squash and cranberries together with a 1/2 cup water (you may need to add more water,) cook the butternut squash until softened and ready to be mashed down. Mash the cranberries and butternut squash together, let sit to cool.
In small bowl, mix together coconut flour, gluten-free flour mixture, baking powder, pumpkin pie spice, salt, and baking soda.
In medium bowl, mix together coconut sugar, mashed butternut squash, cranberries, melted coconut oil, and coconut milk.
Mix together the dry and wet ingredients, mix together well. Add batter to prepared bread loaf pan, and bake for 40-50 minutes, depending on oven, or until top of bread is golden brown. Use toothpick to check the inside of the bread, to ensure it is fully cooked.
Disclaimer: I was given The Complete Coconut Cookbook to review, all the thoughts and opinions are my own.