Foodie Blogroll

Wednesday, August 28, 2013

Roasted Blueberry Butternut Squash Loaf

Quick breads are one of my absolute favorite things to bake so I’m always thinking of ways to reinvent my favorite bread recipes. Today’s recipe was inspired by  my Cinnamon Peach Bread but instead of peaches, this bread is brimming with fresh blueberries and butternut squash. It may seem like a peculiar combination, but trust me, the squash and berries work magnificently together. As the name suggests, the berries and squash are actually roasted before being folded into the batter, which only intensifies their sweetness and flavor.  This extraordinary gluten free bread is also quite easy to make, so try it today for a delightful treat.
Roasted Blueberry Butternut Squash Loaf
Gluten Free
Makes (1) 9” x 5” Loaf (8 Slices)
Click Here for Printable Recipe

bberry bnut loaf

Roasted Blueberries & Squash:
4 ounces butternut squash, peeled, seeds and diced into small pieces (about 3/4 cup once diced)
4 ounces fresh blueberries (about 3/4 cup)
1 teaspoon Truvia sweetener
1 tablespoon balsamic vinegar
Dry Ingredients:
1 tablespoon ground flax seed meal (I use Bob's Red Mill , you can find find flaxseed in the grains section of major grocery stores or online) 1 cup Gluten Free Flour Mix 3/4 cup granulated Truvia
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Wet Ingredients:
1/2 cup unsweetened original almond milk (I always use Silk) 2 tablespoons liquid egg substitute
1.5 teaspoons virgin coconut oil
1/2 teaspoon pure vanilla extract

1. Preheat oven to 400 degrees. Spray a 9x5 inch loaf pan with nonstick spray, then cut a piece of parchment paper to fit in the bottom of the pan. Set loaf pan aside. Line a rimmed  baking sheet with aluminum foil and spray with nonstick spray.

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2. Add berries and butternut squash to prepared baking sheet, then sprinkle with Truvia and drizzle with balsamic vinegar. Stir to combine.

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3. Transfer baking sheet to oven and roast 10 minutes, then remove squash and blueberries from oven and gently stir. Return to oven and roast 5-8 minutes more, or until squash pieces are tender and berries are beginning to burst. Remove baking sheet from oven and reduce oven temperature to 325 degrees (for baking the bread).

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4. Scoop berries and butternut into a fine mesh strainer to drain while you prepare the bread.

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5. To make the bread, add all of the dry ingredients  (flaxseed, flour, Truvia, salt, baking powder, baking soda, nutmeg, and ginger ) to the bowl of a stand mixer (or use a mixing bowl and handheld mixer). Mix dry ingredients on a low speed until combined.

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6. Next, add all of the wet ingredients (almond milk, egg substitute, coconut oil, and vanilla) to a small microwave safe mixing bowl. Place bowl in microwave and microwave 30 seconds. Stir ingredients, then microwave 20-30 seconds more or until ingredients are warm and coconut oil is melted. Stir until ingredients are thoroughly mixed.

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7.  Pour wet ingredients into dry ingredients, then mix until ingredients are evenly incorporated and a smooth batter is formed.

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8. Scoop roasted berries and butternut into mixing bowl. Turn mixer to low and mix for about 30 seconds, or just until berries and squash are incorporated. The batter should look “swirled” with the add-ins, not completely mixed.

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9.  Pour batter into prepared loaf pan and use a spoon or spatula to smooth the top into an even layer.

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11. Cover loaf pan with aluminum foil and place in oven (be sure oven temperature is reduced to 325 degrees). Bake bread for 30 minutes, then remove foil. Continue to bake bread 45-48minutes more or until edges begin to pull away from side of pan, top is golden/firm to touch, and cake tester inserted in the center of loaf comes out clean.

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12. Let bread cool in pan for 20 minutes, then gently run a knife or thin spatula around the edge of pan to loosen the sides of the bread. Carefully invert loaf pan onto a cooling rack. Peel parchment paper from bottom of bread, and let bread cool upside down until completely cool to the touch (a couple of hours).

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13. Once bread is cool, cut into 8 even slices- I’ve found the easiest way to do this is cut in loaf in half, then cut each half in two so you have 4 thick pieces. Cut each piece in half again so you’re left with 8 slices.

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14. To store bread, wrap each piece individually in aluminum foil and place in a gallon sized ziploc bag. For maximum freshness, store bag in refrigerator. If you’re not going to eat the bread within a week, you can also store  in the freezer, and defrost a piece in microwave, as needed.

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Nutrition Information--approximately 95 calories per serving (1/8 of the recipe)

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