Butternut Squash Bread (with dairy free option)

Butternut Squash Bread

By Shelly: simpleallergyfreeandglutenless.blogspot.com

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

Makes 2- 9" Loaves

2 cups Butternut Squash

1 can sweetened condensed milk

(Dairy Free Use: Nature's Charm Sweetened Condensed Coconut Milk)

1 flax egg

1/4 cup oil

150 grams Authentic Foods SuperFine White Rice Flour

80 grams Authentic Foods SuperFine 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

3 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 Butternut Squash, sweetened condensed milk, and flax egg.

Add oil and blend well.

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