Butternut Squash Bread

I used two different recipes. One normal, and one for GAPS.
Normal: Source: http://www.mybakingaddiction.com/butternut-squash-bread/

Butternut Squash Bread
Yield: 1 Loaf

Ingredients: (* I made alterations from original recipe.)
1 cup butternut squash purée

2 eggs

1/2 cup butter, melted
1/4 cup water

1 cup white sugar
1/2 c brown sugar

1 3/4 cups all-purpose flour
1 teaspoons baking soda aluminum free

1/2 teaspoon sea salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cardamom

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
2. In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
4. Bake at 350 degrees for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.
Notes:
- Make it your own... this is the perfect base recipe to play around with, toss in some mini semi sweet chocolate chips, white chocolate, nuts, dried cranberries, etc. Have fun and get creative!


Here's the GAPS version:

Ingredients: (* I made alterations from original recipe.)
1 cup butternut squash purée

2 eggs

1/2 cup butter, melted 

1/4 cup water

1 cup honey
1/2 c maple syrup

1 c almond flour
1 c coconut flour
1 teaspoons baking soda (aluminum free)

1/2 teaspoon sea salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cardamom

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
2. In a large bowl, mix together the butternut squash puree, eggs, butter, water and syrups until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
4. Bake at 350 degrees for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.
Notes:
- Make it your own... this is the perfect base recipe to play around with, toss in some mini semi sweet chocolate chips, white chocolate, nuts, dried cranberries, etc. Have fun and get creative!