Butternut Squash Bread (uses dairy)

Butternut Squash (or pumpkin) Bread

By Shelly: simpleallergyfreeandglutenless.blogspot.com

Allergy Info: Gluten Free, Yeast Free, Egg Free, Soy Free, Corn Free, Tree Nut Free, Peanut Free

Makes 2- 9" Loaves

1/2 cup brown sugar
1/2 cup white sugar
1/2 cup oil

1 flax egg
1/2 cup Greek Yogurt
2 cups Butternut Squash ( or pumpkin)

150 grams white rice flour

80 grams brown rice flour

90 grams potato starch

100 grams sorghum flour

3 TBSP Ground flaxseed

1 tsp cinnamon

1 tsp allspice

1 tsp vanilla

1 tsp salt

3 tsp baking soda

2 tsp cream of tartar

water, as needed

Preheat oven to 350^oF

Grease & Flour 2- 9" loaf pans

In a small bowl:

Measure and mix together dry ingredients (flours, spices, baking soda, and cream of tartar)

In a large mixing bowl: Blend sugars and oil.
Add flax egg and mix well
Add Greek Yogurt and Butternut Squash and beat until well blended.

Add dry ingredients and blend just until well mixed.

Depending on the consistency of your squash you may need to add water or flour.

Your batter should be like any quick bread, thick, but semi-pourable.

If your batter is stiff like a cookie dough you need to add up to 1/4 cup of water.

If your batter is thin like a cake batter, you may need to add 1-3 tablespoons of potato starch.

Pour into 2 -9" loaf pans

Bake at 350^oF for 40-50 minutes