It has been a busy week! Christmas is just 22 days away which in my world equates to not enough time! There is still so much to do to prepare for this special day. Probably the one thing I dislike about this time of year is wrapping presents. And I'm staring at a big mound of things ready to be wrapped. There are just so many other things I would rather be doing, or need to be doing. Like spending time in the kitchen- now we are talking! :) So my goal this week is to power through my wrapping and then I can focus on all the other things that I love about Christmas. I can't wait!
My love affair with squash continues as I share with you a recipe that incorporates butternut squash along with some sweet, plump raisins, and best of all, my favorite chai flavors. This delicious bread has a nice blend of spices with the right amount of sweetness, without being too sweet.
Butternut squash doesn't have to be in season for you to bake this. You can buy butternut squash puree by Farmer's Market. You should be able to find this at your local health food store or online. Of course you can roast your own as well and then puree it. I like to soak my raisins before adding them to the batter. It just adds a nice texture to the bread as the raisins are softer. By soaking them, you are also making them easier to digest. Yay for that! Another optional add-in is to swap out the raisins for chocolate chips. Both ways are delicious.
2 1/4 cups almond flour
1 tsp baking soda
1/4 tsp sea salt
1 Tbs ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/2 cup butternut squash puree (homemade or canned)
1/2 cup pure maple syrup
1/2 cup raisins, soaked
1. Prepare your raisins by allowing them to soak in hot water for about 30 minutes or until nice and plump.
2. Preheat oven to 350°F and line a 8.5 in x 4.5 in (or 9 x 5) loaf pan with parchment paper.
3. Mix the almond flour, baking soda, sea salt, cinnamon, nutmeg, ginger, cloves, and cardamom in a large bowl.
4. In a separate bowl, whisk together the eggs, maple syrup, and butternut squash puree until fully combined.
5. Add the wet ingredients to the dry ingredients and mix well. Then add in the raisins and gently stir to combine.
6. Pour the batter into the loaf pan and bake for 45-50 minutes or until a toothpick comes out clean. Allow to cool. Store in refrigerator.
You are going to love how delicious your house smells after baking this warmly spiced bread!