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.
If you make this, be sure to share with me on Instagram!
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