This cinnamon squash bread is the perfect treat for fall, with its warm spices and sweet squash flavor. The icing adds an extra layer of cinnamon goodness.
Ingredients: 1 cup cooked and mashed butternut squash. 1/2 cup almond milk. 1/2 cup maple syrup. 1/4 cup melted coconut oil. 2 cups almond flour. 1/4 cup coconut flour. 2 teaspoons baking powder. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon salt.
Instructions: Preheat the oven to 350F 175C. Grease a loaf pan. In a large bowl, mix together the mashed squash, almond milk, maple syrup, and coconut oil. Add the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt. Mix until well combined. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prep Time: 20 minutes
Cook Time: 60 minutes
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