Preheat oven to 350°. Grease two 9 x 5 inch loaf pans.
2 c. butternut squash puree (1 med. squash)
1 c. granulated sugar
1 c. light brown sugar
4 large eggs
2/3 c. melted coconut oil (or vegetable oil)
2/3 c. water
1 1/4 c. sorghum flour
1 c. millet flour
3/4 c. potato starch
1/2 c. tapioca starch
2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. xanthan gum
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 c. chopped toasted pecans or walnuts
Prepare the butternut squash puree. I start by peeling the squash. If you’re not sure how, Amy has a great tutorial on how to peel a butternut squash. I then remove the seeds and cut the squash into chunks. Then, I place it in a steamer basket inside a pot and steam about 20 minutes or until tender. The squash can then be pureed with an immersion blender, a stand blender, or a food processor.
In the bowl of your mixer, combine the wet ingredients. In a separate bowl, combine the dry ingredients except for the nuts. Add the dry ingredients to the wet and mix just until moistened. Stir in the nuts. Pour the batter into the loaf pans and bake at 350° for 50 – 60 minutes or until a tester comes out clean.
Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. Makes two loaves.
Note: I'm sure other add ins would be good in this recipe. Try raisins, dried cranberries, or chocolate chips. You could also vary the spices and try nutmeg, cardamom, or allspice.
Recipe from www.glutenfreehomemaker.com