I mentally refer to recipes like these as “sneaky recipes.” They’re the ones that you can serve to your friends or family members who fear all things “healthy” without concern for how they will react. For example, no one will know (unless you tell them) that the reason this bread is so soft and moist is that it has a whole butternut squash mashed into the batter. In fact, you could just tell them that’s it’s gingerbread and let them think they’re getting a totally nutrition-free treat.
This bread is dairy free, due to the use of coconut oil. You can substitute one stick (4 oz.) of softened butter if you like, but the coconut oil adds a pleasing, subtle flavor to the mix.
Butternut Spice Bread with Crystallized Ginger
Beat together the eggs, molasses and butternut squash mash. Add in the oil, baking powder, dried spices and fresh ginger and thoroughly combine. Add in the flour and stir gently until just combined. Sprinkle in the crystallized ginger and stir to distribute it throughout the batter.
Pour the batter into an oiled loaf pan and bake for 50 minutes–1 hour. Allow to cool in the pan for five minutes before turning out onto a cooling rack and allowing to cool completely (if you can) before slicing.
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