A healthy, flavorful Brazilian nut and cranberry, butternut squash bread (GF) that can be served as a side for any holiday occasion or be served for breakfast. This moist and tart bread captures the taste of the fall.
We made this bread twice. The first time the bread didn’t cook all way and we had to throw it way. For us it’s so hard to find the right oven temperature to bake bread in our house. I told Marilyn before that our oven is a little bit hotter than most ovens. We made it again changing the temperature to 325 degrees and let it cook for 1 hour and 10 minutes.
This bread is super easy to make. The only thing you will need to figure out is your oven. We think it’s because using almond flour is a little different animal than regular flour, and baking times and temperatures can definitely be affected. You can also make it sweeter. We wanted to keep it more paleo friendly, so we kept it with less sugar.
I hope you enjoy this bread as much as I did. It’s delicious and beautiful!
- 2 cups chopped butternut squash
- 1 cup water
- 2 tbsp. almond butter
- 2 tbsp. honey
- 4 large eggs
- 1 ½ tsp baking soda
- 1 tsp salt
- 1½ tsp. cinnamon
- 1½ tsp. allspice
- 1½ tsp. ground ginger
- 1½ tsp. ground nutmeg
- ½ tsp. ground cloves
- 4 cups almond flour
- 1½ cups fresh cranberries, plus a few to garnish the top
- 10 plus Brazilian nuts
- In a pan combine butternut squash and water and boil until soft.
- Remove from heat and let it cool.
- Preheat oven to 325 degree Fahrenheit and prepare 9*5 inch bread pan by greasing and dusting it.
- In a mixing bowl combine the almond flour, baking soda, salt and spices and mix well. .
- In a food processor combine the cooked butternut squash, eggs, almond butter and honey.
- Mix until smooth.
- Now add the wet ingredients into the dry ingredients and mix very well with a spoon.
- Fold in cranberries and keep mixing. Don't over mix.
- Pour the batter into the prepared pan.
- Put the pan in the middle rack of the oven and bake for 1 hr 10 minutes or until the knife comes out clean.
- Remove from the oven and place brazil nuts on top of the cake.
- Let cake cool in pan for 30 minutes before turning out and cooling onto a wire rack.
I can’t believe it’s Thanksgiving next week!! Isn’t it crazy?! I read this article “Thanksgiving, the Julia Child Way” that made me think of Marilyn. Marilyn loves her, she has all of her books and she was a big influence on Marilyn’s culinary choices. I wonder how many people learned the basic (and some advanced) skills through reading her books and watching some of her early television work.
Beijos e Tchau!