Gluten Free Butternut Squash Bread

4 standard portions

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Ingredients

• 1 ¾ cups gluten free flour (Bob Red Mills 1 to 1 baking flour(210g))
• 1 cup butternut squash puree
• 1 cup coconut sugar
• ½ cup dairy free butter
• ¼ cup olive oil
• 1 tsp vanilla
• 2 large eggs
• ½ cup dried cranberries
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp pink salt
• Handful of pumpkin seeds

Method

1. Preheat the oven to 180c/356/gas mark 4
2. Grease and line a baking loaf pan with parchment paper or a loafer liner
3. Place the gluten free flour, cinnamon, ginger, nutmeg, baking soda, baking powder and pink salt in a medium bowl and set aside
4. Cream the butter and coconut sugar in a medium sized bowl until smooth
5. Add the eggs, olive oil, vanilla and butternut squash puree into the butter/sugar mix and whisk until the mixture is well combined
6. Grab the bowl with the flour blend and add to the wet ingredients (in batches) to form a smooth batter (DON'T overmix) .
7. Use a wooden/silicon spoon to fold the dried cranberries into the batter.
8. Pour the cake batter into the loaf pan and sprinkle the top with pumpkin seeds.
9. Bake for approximately an hour, place a piece of aluminium foil over the pan approximately 45 minutes into baking to stop the bread from browning too much.
10. Test the readiness of the bread by inserting a skewer in the centre. If it comes out clean, it's baked! If not return to the oven and bake for another 10 minutes and check again.
11. Carefully remove the loaf from the pan and place directly onto a cooling rack
12. Serve accordingly and store leftovers in an airtight container