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Wednesday, October 25, 2017

Paleo Chocolate Chip Butternut Squash Bread

I know it's fall and everyone is on the pumpkin train, but my favorite is butternut squash, pumpkin's buttery, less gourd-tasting cousin. I made this loaf by roasting a butternut squash (cut in half) for about 2 hours at 425 degrees, so it was super soft and most of the excess moisture/water was gone, but I've recently learned that you can purchase roasted, pureed butternut squash in a ***can at Trader Joe's, so that would be a great alternative if you don't have the time to roast one yourself. Also, I don't like my bread to be super "spicy" so you will notice that the quantities of cinnamon and pumpkin pie spice are fairly modest- feel free to adjust to your taste. 
***I haven't tested it with pureed canned squash yet but based on some feedback I've gotten, I would recommend upping the almond flour to 1 1/2 cups and only using 1 cup of pureed squash because it has higher moisture content, if you decide to go this route. 


- 3 eggs
- 1 1/2 cups pureed butternut squash ***for canned see note above
- 1/3 cup full fat coconut milk
- 1/3 cup maple syrup
- 1 tsp. vanilla

- 1 cup almond flour or all-purpose gluten free flour 
- 1/2 cup arrowroot powder (can sub tapioca starch)
- 1/4 cup coconut flour
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- pinch salt 
- 1/2 cup dark chocolate chips (I like the enjoy life brand- they are gluten-free, dairy-free and soy-free)

Preheat oven to 375 degrees. Grease your bread pan. (I used an 8 inch loaf pan like this one.) Mix the first 5 ingredients. Mix the dry ingredients in a separate bowl (flours, baking soda, and spices).  Mix the dry ingredients into the wet ingredients in batches, stirring to combine. Add chocolate chips and combine. Bake on the middle shelf in your oven for 50-60 minutes. Bake uncovered for the first 35 minutes, then cover with aluminum foil and bake the remaining 15- 25 minutes until a toothpick or knife comes out clean. Great served hot with some butter. 

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