It’s fall Ya’ll and I do feel an urgency to cook and bake with pumpkin and butternut squash as much as humanly possible. I mean, just look at all these lovely pumpkins?! They’re so beautiful!
While I often make these as muffins, you can absolutely make this very same recipe into a loaf. Just bake for 40 – 50 mins. I find butternut squash puree to be much more flavorful than pumpkin (did you ever notice that pumpkin kind of tastes like nothing?!) So if you have time to make your own and use it I do recommend that. Follow the same instructions for our Pumpkin Puree but sub in your butternut squash.
As I’ve said before, my favorite gluten free flour combo is blanched almond flour and white rice flour – mixed equal parts 1/2 and 1/2. Particularly in these muffins it give a beautifully soft and moist crumb that holds together really well.
Eat these after school with your kiddos as you read together – today we will be reading Jeremy’s Quest to be the Best !