With sprawling vines springing up with a ripe butternut squash every few feet and crates full of figs being harvested and dehydrated, I was determined to conjure up a recipe that would combine and enhance each other’s sweetness and texture. Being that our homegrown butternuts were born from organic heirloom seeds and our figs were handpicked in our own orchard, the flavors are utterly fresh, sweet, and delicious.- Hence the reason why I went “skimpy” on the sugar!
- 1 ¼ cups butternut squash boiled, skinned, and pureed
- ½ cup butter, softened
- skimpy ½ cup brown sugar
- skimpy ½ cup white sugar
- 2 large eggs
- 1 teaspoon rum (or vanilla)
- 1 cup gluten free flour
- 1 cup coconut flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1½ cup chopped dried figs (or raisins, currants, combo of both, etc)
- about ½ cup walnut pieces
Preheat oven to 350 degrees. Grease a 9-by-5-by-3 in. loaf pan.
First prepare the butternut squash and set aside.
In a large bowl, cream the butter, brown sugar, and white sugar. Whip in the eggs and rum.
In another bowl, sift and mix flours, baking powder, baking soda, and salt.
Stir the flour mixture into the wet mixture in several parts, mixing well.
Mix in the pureed squash.
Stir in the dried figs.
Pour the batter into the greased loaf pan and cover with walnuts, pressing them into the dough.
Bake for about 50 minutes to an hour, or until walnuts are dark brown and a butter knife comes out clean when entered in the center.
Cool for about ten minutes before removing from the loaf pan to a cooling rack. Serve warm or cold, with coffee or tea, or nibble a piece for some pre-workout energy. It’s like a mini meal!
Hearty, delicious, and interesting, I guarantee this squash bread will be the talk of the town!