Ingredients

The following ingredients have 4 Servings
  • 1 3/4 cups gluten free flour (Bob Red Mills 1 to 1 baking flour(210g))
  • 1 cup butternut squash puree (200g)
  • 1 cup coconut sugar (150g)
  • 1/2 cup dairy free butter (100g)
  • 1/4 cup olive oil (60ml)
  • 2 large eggs
  • 1/2 cup dried cranberries (60g)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp pink salt
  • Handful of pumpkin seeds

Instruction

  • Preheat the oven to 180c/356/gas mark 4
  • Grease and line a baking loaf pan with parchment paper or a loafer liner
  • Place the gluten free flour, cinnamon, ginger, nutmeg, baking soda, baking powder and pink salt in a medium bowl and set aside
  • Cream the butter and coconut sugar in a medium sized bowl until smooth
  • Add the eggs, olive oil, vanilla and butternut squash puree into the butter/sugar mix and whisk until the mixture is well combined
  • Grab the bowl with the flour blend and add to the wet ingredients (in batches) to form a smooth batter (DON'T overmix) .
  • Use a wooden/silicon spoon to fold the dried cranberries into the batter.
  • Pour the cake batter into the loaf pan and sprinkle the top with pumpkin seeds.
  • Bake for approximately an hour, place a piece of aluminium foil over the pan approximately 45 minutes into baking to stop the bread from browning too much.
  • Test the readiness of the bread by inserting a skewer in the centre. If it comes out clean, it's baked! If not return to the oven and bake for another 10 minutes and check again.
  • Carefully remove the loaf from the pan and place directly onto a cooling rack
  • Serve accordingly and store leftovers in an airtight container