The finished product. I added some pepitas to the top right before I popped my loaves in the oven.
We had some company come in this weekend, but we also had our usual slate of events including 9 a.m. Saturday soccer game. I had previously cooked some squash and stored it in the freezer for just such an occasion. I’ll usually keep a jar on hand for a Thanksgiving pumpkin pie, and I had enough to make this ample bread recipe this fall too. Sadie noshed on this and a couple of eggs and had plenty of energy to get through her game (she scored!), and the rest of us enjoyed a very satisfying quick snack. I use coconut oil in place of other liquid oils. Did you know it has tons of health benefits? It’s also delicious and makes sweet baked goods come out nicely. I used a mixture of organic oat flour and whole grain spelt flour in this version, and it came out moist and not at all like the “health food brick” you sometimes get when making those substitutions. I also only used a cup of organic sugar, since I tend to minimize sweeteners in general. I’ve used this recipe with squash, pumpkin and zucchini and it’s always a winner.
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