Fall & winter baking is my favourite. Don’t get me wrong, I love baking year round but there is something about warm oven, inviting smells & delicious flavours on a cold day that makes me feel…content.
Likewise, the end result of summer baking is still wonderful flavours & treats. However, something about sweat dripping down your back & the irony of an air conditioner & oven running at the same time leaves me feeling hot, sticky & often, annoyed. (Word to the wise: if I serve you summer baking act like you enjoy it. Even if you don’t, it’s safer that way!) (Just kidding, be a truth-teller ALWAYS!)(If I’m PMSing maybe just decline the invitation all together)
This past fall, we were bombarded with fall/winter squash. Audrey grew 3 beautiful little pumpkins in her Grammy & Papa garden, Dad grew some lovely spaghetti squash and I introduced the girls to one of my favourite fall treats – roasted butternut squash with
heaping mounds of butter a teeny dollop of butter.
We stood in the kitchen, crowded around the still hot squash with spoons. Ok, and butter, there I said it, I added a little butter to every mouthful because, well, BUTTER! We were chatting about what new baking adventure we were going to take for fall gift giving, lunch packing and breakfast on the go, when it hit me. We were eating the perfect base ingredient.
I shuffled through a few of my recipes, pulled out a bunch of supplies and began dumping things into my mixer. This is truly how recipe creation goes in this house. I gather a few recipes, take what I like from each, add more of what I want, remove what I don’t and then cross my fingers that it worked.
This time, it worked. It really, REALLY worked. AND I managed to make it both safe for Audrey by being Gluten Free and safe for me too! Which, if you know us is something that happens almost never.
We have made this recipe many, MANY times over since that day. We’ve made it as muffins, as regular loaves, as mini loaves. We snacked on batter (don’t judge, you do it too!), we’ve given it as gifts and I’ve easily subbed the butternut squash for pumpkin.
No matter which way you shake it, this Butternut Squash Fall Bread is a warm, hearty and satisfying staple. We’ve even cooked, processed & frozen many, many packages of butternut squash & pumpkin purees so that we can make them in the warmer months too. I’ll suffer for these delicious little treats, they’re that good!
- 1 3/4 Cups of Oat Flour (see notes)
- 2/3 Cup of Quick Oats*
- 1/3 Cup of Rolled Oats*
- 1 tsp of Baking Soda
- 1/2 tsp of salt
- 1/2 heaping tsp of cinnamon
- 1/4 tsp of cloves
- 1/4 tsp of nutmeg
- 1/4 tsp of allspice
- 1/4 +1/8 tsp of ginger
- 1 Cup of pureed butternut squash (or pumpkin)
- 2/3 cup of granulated sugar
- 1/3 cup of brown sugar
- 1/2 cup of applesauce
- 2 eggs
- Pre-Heat oven to 350°F
- In a medium mixing bowl whisk together oat flour, quick oats, rolled oats, baking soda, salt, cinnamon, cloves, nutmeg, allspice & ginger. Set aside
- In a large bowl whisk together granulated sugar, brown sugar, applesauce & eggs
- Add butternut squash (pumpkin) into the wet ingredient and stir to combine
- Pour dry ingredients into wet ingredients and stir to combine - MAKE SURE THERE ARE NO LUMPS
- Line a loaf pan* with parchment paper and lightly grease (you can skip the parchment if you'd like but I find it makes removing the loaf much easier. Or line 12 muffin tins with liners & again lightly grease.
- Bake loaf for 50 - 60 minutes or muffins for 20 -25 minutes or until a toothpick inserted comes out clean.
- Let cool for 5 minutes in the pan, then remove from pan and let cool completely on a wire rack
- Keep in an airtight container for up to 5 days or freeze for up to 3 months
- Oats: If you're making these for a Celiac or someone with serious gluten intolerance make sure to use Certified Gluten Free Oats.
- Oat Flour: Easily make your own oat flour by placing your oats (see above note) into a blender or coffee grinder and blending until they turn into flour
- Loaf Pan: I tend to use a smaller (not mini) loaf pan for this recipe. I find I get a taller loaf, medium to larger pans turn out good as well, your loaf will just be a little more rectangular.