Pumpkin Carob Chip Bread

It’s ‘pumpkin’ time again! I made this bread because I love snacking on something sweet before my morning runs and because I had some leftover buttercup squash lying around. As I mentioned in my ‘Pumpkin’ Pie Smoothie recipe, you can really exchange acorn, buttercup or butternut squash for pumpkin in any recipe and get an equally delicious outcome! I just put pumpkin in the title because I think tossing squash in a baked goods recipe freaks people out. Well, it shouldn’t because I guarantee you won’t be able to taste the difference.

I should also mention that this bread turned out very moist. It was so moist that when I tried to transfer it to a cooling rack I squished it in the process. Of course this was before taking pictures of it sliced, LOL. I am pretty sure I muffled a few choice words as I was trying to salvage what I had for pictures (still tasted awesome though)! Anyway, here is a picture of it in the pan before squish-gate 101 occurred:

Pumpkin Carob Chip Bread2

'Pumpkin' Carob Chip Bread
Serves 8
Write a review
Print
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 1 C Buttercup Squash Puree
  2. 2 Eggs
  3. 1/3 C Agave Nectar
  4. 1 tsp Vanilla
  5. 4 tbsp Coconut Palm Shortening
  6. 1/4 C Coconut Flour
  7. 3/4 C Almond Flour
  8. 1/4 tsp Nutmeg
  9. 1/4 tsp Cloves
  10. 2 tsp Cinnamon
  11. 1 tsp Salt
  12. 1 tsp Baking Soda
  13. 1 tsp Baking Powder
  14. 1 C Carob Chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Add squash, eggs, vanilla, shortening, agave nectar and almond butter to a bowl. Combine for 1 minute with a hand mixer.
  3. Add in coconut flour, almond flour, baking soda, baking powder, salt, cloves, cinnamon & nutmeg. Mix for another minute until combined.
  4. Fold in carob chips with a wooden spoon.
  5. Grease 9X5 bread pan with palm shortening.
  6. Pour batter into pan & bake for 45-50 minutes or until golden brown.
  7. Cool for 10 minutes.
  8. Transfer to cooling rack (hopefully without crushing it like me). Even if you do, it will still taste great!
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Speak Your Mind