A high fiber, nutrient-rich loaf reminiscent of Starbuck’s bread. Made with date sugar, whole wheat flour, Greek yogurt and pecans.
Who else LOVES coffee shop baked goods? The pumpkin and banana loaf from Starbucks is my absolute favorite and I almost always order it.
I wanted to create one of my own that is reminiscent of this classic favorite. One that is fluffy and will melt-in-your-mouth!
This one fits the bill and is made with BUTTERNUT SQUASH. It’s no secret that I love winter squash and am constantly incorporating it into baked goods and main meals once fall and winter come around.
If I am not using it as a vehicle for quinoa and protein, I like using leftover winter squash in pancake and waffle batter. It adds fiber, moisture and skin-loving beta-carotene which we convert to vitamin A.
Pecans are nut that I like to use in my fall recipes. Similar to other nuts, they are a good source of heart-healthy fats. They are also rich in manganese which is important or bone health.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
- 2 cups whole wheat flour
- ¾ cup of date sugar (or coconut sugar)
- 1 tsp of cinnamon
- 1 tsp of baking soda
- ½ tsp of salt
- 2 eggs
- ¼ cup of plain Greek yogurt
- 1.5 cups of butternut squash puree (or 1 can)
- ¼ cup of coconut oil
- Preheat oven to 350 F.
- In a large mixing bowl, combine flour, cinnamon, baking soda, salt & sugar.
- Add eggs, Greek yogurt, butternut squash and coconut oil.
- Stir until you achieve a thick mixture.
- Pour mixture into a non-stick bread pan.
- Top with pecans and bake for 45 minutes.
Use a toothpick to check readiness (should come out clean).
- Allow to cool before slicing and serving.