Friday, September 24, 2010

Sweet Potato Butternut Squash and Raisins Breakfast Bread

It is now Fall. It is time to hide under the heavy sweaters and jeans. Fall brings about the best tasting fruits and vegetables. Sweet potatoes, sweet pumpkins and sweet squash all are just waiting to be made into dessert or a meal!

When it comes to pies, I prefer pumpkin because they aren’t as sweet as sweet potato pie. I would rather eat sweet potatoes baked or used in biscuits or quick bread. I have all kinds of visions floating around about things to make with the new crop of sweet potatoes, pumpkins and sweet squash!

This one is a favorite of mine. It can be made with a combination of butternut squash and sweet potatoes or just sweet potatoes.

Sweet Potato Butternut Squash and Raisins Breakfast Bread

Fragrant gluten free breakfast bread filled with some of the late Summer Harvest

Dry Ingredients
1 cup sorghum flour
3/4 cups white rice flour
5 Tbsp cornstarch
3 Tbsp arrowroot starch
1/4 cup millet flour
1 tsp xanthan or guar gum
2 tsp baking powder
1/2 tsp salt
Wet Ingredients
1 cup cooked butternut squash
1 cup cooked sweet potatoes
1/2 cup brown sugar, packed
1 Tbsp brown sugar
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cardamom
4 oz butter
2 large eggs
Add Ins
3 oz raisins, chopped
1 Tbsp Turbinado sugar

Gather all of the ingredients

1. Combine all dry ingredients into a container and shake to mix thoroughly. Set aside
2. Chop the raisins with the Turbinado sugar, to keep them from clumping. Set aside
3. Puree the squash and potatoes in a food processor with the spices. Scrape the mixture into a large mixing bowl. Add the butter and eggs and mix until creamy.

4. Fold in the dry ingredients alternating with the raisins, Do not over mix.

5. Divide into four small loaf pans or 2 small and one medium pan.

6. Bake small pans 28 to 30 minutes, medium pan 30 to 40 minutes at 350 degrees F.
7. Place pans on second rack from bottom of oven for on-half of baking time, moving up one rack, half-way thru. Test for doneness with a toothpick within 5 minutes of final cooking time for each pan size.

8. Remove from oven, turn out onto cooling rack. Serve warm or cold.

Servings: 12
Yield: Makes 4 small loaves or 2 small and 1 medium loaf

Oven Temperature: 350°F
Nutrition Facts
Serving size: 1/12 of a recipe
Nutrition information calculated from recipe ingredients.
Amount per Serving
Calories 276.86
Total Fat 9.22g
Saturated Fat 5.24g
Cholesterol 55.59mg
Sodium 197.48mg
Potassium 188.68mg
Total Carbohydrates 46.76g
Fiber 2g
Sugar 16.88g
Protein 4.1g

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