Golden Harvest Bread
Warm and hearty, this gluten-free vegan bread is filled with the rich flavors of autumn. The perfect combination of roasted butternut squash, maple syrup, and warm spices creates a uniquely delicious loaf that is both healthy and comforting.
ingredients
- 1 small butternut squash
- 1 ¾ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ cup coconut oil, melted
- ⅓ cup maple syrup
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- ¼ cup chopped walnuts (optional)
steps
- 1.
Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, cut side up, and roast in the oven for about 45 minutes or until tender. Let it cool before scooping out the flesh and mashing it.
- 2.
In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- 3.
In a separate bowl, whisk together the melted coconut oil, maple syrup, almond milk, and vanilla extract. Add the mashed butternut squash and mix well.
- 4.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. If desired, fold in the chopped walnuts.
- 5.
Transfer the batter to a greased 9x5-inch loaf pan and smooth the top with a spatula.
- 6.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- 7.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
