A real breakfast treat; very dense and hearty. Adopted and adapted from the Honest to Goodness recipe book my sister gave me years ago, I love taking old recipes and updating them to current tastes and needs.
~Gluten Free ~ Dairy Free ~
In the blender, food processor or with hand mixer: Blend the wet ingredients together until thick and smooth consistency. 2-3 minutes:
2 cups of squash or pumpkin (canned or cooked)
1/2c olive oil
1/2c melted coconut oil
1 teaspoon vanilla
1/4c coconut sugar
1 teaspoon salt
Sift dry ingredients into a bowl until well mixed:
3 1/2c flour: I use a mix of gluten free flours: usually I use 1 cup almond flour, 1/2c arrowroot or tapioca flour, 2 cups quinoa flour. You could use a baking mix bought at the store.
1 teaspoon gluten free xanthum gum
2 teaspoons baking soda (I forgot this once and the bread was more dense and very tasty)
1 teaspoon gluten free baking powder
3-4 tablespoons cinnamon (I love cinnamon. If you aren’t a huge fan, put in less!)
1/8 teaspoon allspice (Sometimes I just use a pinch- 1/16th is more like it)
1/2c rum soaked raisins (amber rum over raisins in a mason jar sealed let stand 24 hour or overnight)
1/2c regular raisins (option to do 1 cup raisins if you don’t want the rum)
Fold in the wet to the dry ingredients and stir until well mixed.
Line baking pans with parchment and evenly distribute. It will do 2 large loaf pans or 4 small ones.
Bake at 350F (I use convection bake 325F) for 1 hour. Check at 45 minutes with a toothpick – it should come out reasonable dry, continue baking until tops are brown and toothpick comes out dry.
Let cool on racks. Slice toaster thickness. Lay on cookie sheet single layer and freeze 1-2 hours (or overnight). Pop off tray and store in a freezer Ziploc. Now you can take out 1-2 pieces at a time, and warm in microwave and or toaster for a crispy exterior and soft moist interior. Great with a handful of walnuts and an herbal chai tea