Vegetables. IN your bread. I know. But trust me you guys…this soft, sweet, moist cinnamon raisin bread made with butternut squash is so sinfully delicious you won’t even be able to tell it’s healthy. And it’s really healthy...sugar-free, gluten-free, oil-free, paleo, low-fat, low-carb, and packed with vitamins A and C. Seriously, it took all my willpower not to polish off the whole loaf in one sitting. Amazing on its own or toasted and topped with almond butter or fruit spread. #omnom
2 cups butternut squash, chopped and steamed (not into chopping? try this)
⅓ cup unsweetened applesauce
2.5 cups almond meal (I used this kind)
1 cup raisins
1 tbs unsweetened almond milk
1 tsp baking powder
1 tbs cinnamon
Preheat oven to 325 F.
Mix butternut squash, eggs, applesauce, and almond milk in a food processor.
Spoon into a bowl and stir in almond meal, baking powder, cinnamon, and raisins
Pour into a loaf pan lined with parchment paper and sprinkle with a bit more cinnamon.
Bake for 1 hour 20 minutes or until cooked through.
- Let cool for an hour before cutting.