Cinnamon-Swirl Butternut Squash Mini Loaves


Cinnamon-Swirl Butternut Squash Mini Loaves


For the Swirl

  • 2 tbsp. coconut palm sugar
    (or maple sugar)
  • 2 tsp cinnamon


  • 3/4 cup chestnut flour
  • 1 1/4 cup almond flour
  • 1/2 cup arrowroot starch
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp ground cloves
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ground ginger


  • 1/3 cup pure grade B maple syrup
  • 1/3 cup organic coconut oil
  • 3/4 cup peeled, cubed, steamed until soft, cooled & mashed organic butternut squash
  • 4 large organic pastured eggs
  • 2 tsp pure vanilla extract


  1. Preheat oven to 375 degrees. Grease 3 mini loaf (3”x 5 3/4”).
  2. In a small bowl, stir together swirl ingredients. Set aside.
  3. In a large bowl combine dry ingredients. Set aside.
  4. In the bowl of a stand mixer, combine shortening and maple syrup until creamed and softened. Add squash, eggs and vanilla and mix until combined.
  5. Slowly add the dry ingredients to the wet until fully combined.
  6. Fill mini-loaf pans half way with batter. Sprinkle some of the  cinnamon/sugar mixture over the batter. Using a knife, swirl the  cinnamon/sugar into the batter gently. Continue to fill the pans with the remaining batter, filling each pan 3/4 of the way to the top.  Sprinkle remaining cinnamon/sugar evenly over the tops of all three loaves. Use the knife to swirl the mixture gently into the batter.
  7. Bake 30 minutes or until tops are golden and the centers spring back when touched. Cool 10 minutes in the pan on a wire rack, then remove the loaves from the pans to cool completely. Slice and serve. Store in an airtight container in the fridge for up to 3 days, or in the freezer up to 3 months.