Maple Glazed Butternut Squash Bread

• Vegetarian
• Gluten free

• Produce

  • 1 Butternut squash (1-2lbs, small

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 2/3 cup Maple syrup

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 cup Brown sugar, packed dark
  • 2 tsp Cinnamon, ground
  • 1 cup Confectioners' sugar
  • 1 Glaze
  • 1 tsp Kosher salt
  • 1 pinch Kosher salt
  • 1 1/2 cups Oat flour

• Oils & Vinegars

  • 3/8 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Pecans or walnuts, toasted

Found on craftychristian.com

Description

Ingredients

• 1 small butternut squash (1-2lbs), halved and seeds scraped out
• 1/4 cup melted coconut oil
• 1 1/2 cups almond flour
• 1 1/2 cups oat flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/3 cup packed dark brown sugar
• 1/3 cup maple syrup
• 4 large eggs, separated
• Glaze (Optional)
• 1 cup confectioners sugar
• 6 tablespoons maple syrup
• 2 tablespoons melted coconut oil
• pinch of kosher salt
• 1/2 cup toasted pecans or walnuts, chopped

Directions

• Preheat oven to 400 degrees. Roast squash, cut side down until tender, 50-60 minutes. Once cooled, scoop into a food processor and process until smooth. Reserve 3/4 cups of squash puree for the recipe. Save the rest. Reduce oven heat to 350 degrees. Oil a 9 inch square pan and line with parchment paper, leaving a 2 inch overhang on each side. Whisk together flours, cinnamon, baking powder, baking soda, and salt in a medium bowl. In a large bowl, stir together brown sugar and coconut oil. Add squash puree and maple syrup. Add egg yolks and whisk to combine. Fold dry ingredients into wet ingredients and set aside. In a clean bowl, beat the egg whites to medium peaks, 2-3 minutes. Stir a third of the egg whites into the batter to loosen it, then carefully fold the remaining egg whites into the batter. Transfer the batter to prepared cake pan. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 45 to 55 minutes. Transfer the pan to a rack to cool.
• Whisk together confectioners sugar, maple syrup, coconut oil, salt, and enough water (just a drop or two) to make a smooth, pourable glaze. Using the parchment, lift the cake out of the pan. Drizzle the glaze over the top, then sprinkle it with the nuts. Let it stand at room temperature to set before serving.