Homemade breads are just about my favorite thing to make.
I’ve been known to make a few loafs at a time and store them in the freezer for easy access. Well, easy access for my family that is…when I’m home visiting them.
I’m already looking forward to Thanksgiving baking in the kitchen I grew up in.
But we’ve gotta ‘nother month until that happens.
So, until then:
Yes, pure chocolate.
My favorite everything.
Earlier this week I attended the most amazing chocolate event.
Delicious is an understatement.
Seriously. It was out of control Amazing.
And so, yes it led to a bit of inspiration in my kitchen.
Partially because they sent me home with a big ol’ bag of cocoa powder and lots of tasty dark chocolate bars.
But partially because I just wanted to recreate that amazingly delicious chocolate scent in my tiny, cozy Manhattan apartment.
Let’s just say my kitchen looked nothing like the International Culinary Center, where this fabulous event was held, but it sure did smell like it.
Emeril calls it “Smell-a-Vision” in his Food Network shows but I’m calling it “Smell-a-Blog” hehe as I seriously wish you were here to take a nice big whiff of the chocolaty goodness.
I barely slept that night because I felt like a kid in a candy store with the scent of chocolate all around me.
It was fun and it sparked some pretty crazy dreams.
I swear it was the chocolate.
Anyway, back to the Chocolate; the focus of this post.
For this kinda bread, I simply tossed in a bit of this and a bit of that. That’s pretty much how I do my baking.
Of course, I added my favorite mushy ingredients…because what’s a bread without a lil’ mushy, mushy, right?
Ya know…the good ol’ avocado and banana. Nice n’ mashed n’ mushy. Mmmm. Sounds just lovely, doesn’t it?
I swear these two taste great together. Don’t worry; I wouldn’t steer you wrong.
You can hold me to it.
The ideas for add-ins are pretty endless. I opted for a bit of dried cherries, sunflower seeds, pistachios and cocoa powder.
When I’m making breads for friends I always add tons of dried fruit and nuts along with spices but you may be one to love simplicity: fresh fruit zest, maybe some red pepper flakes and sea salt.
This is one of those multipurpose breads, ya know?
Like I would have no trouble eating this for breakfast, lunch and dinner.
And maybe for a snack or dessert, too.
Okay now maybe I’m pushing it a bit.
And after an entire afternoon of mixing, testing and baking, this is the beauty that I came up with.
Go ahead, make this for someone you love.
Because I love all of you.
And you need a piece of this chocolate heaven.
Sunflower Pistachio Squash Bread
Gluten-Free and Dairy-Free
- 2 cups white rice flour
- 1/4 cup Erewhon Cocoa Crispy Brown Rice
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. all-spice
- 2 large eggs, beaten
- 4 large bananas, mashed
- 2 yellow squash, sliced
- 1 Tbsp. almond extract
- 1/2 ripe avocado, peeled, pitted and chopped
- 1/4 cup sunflower seeds
- 1/4 cup pistachios
- 1/2 cup dried cherries, chopped
- 1 Tbsp. cocoa powder
- 1/2 cup oil
- Preheat oven to 350F.
- Spray a bread pan with nonstick cooking spray set aside.
- Steam squash in a large pot until soft and tender.
- Meanwhile, combine dry ingredients in a large bowl and then make a well in the center.
- Remove squash from pot and mash well with a fork.
- Add eggs, bananas, squash, avocado and oil to the center and combine them before folding into the rest of the dry ingredients. Mix well to combine; stir in sunflower seeds, pistachios, dried cherries and cocoa powder.
- Transfer batter into prepared bread pan.
- Bake for one hour or until a toothpick inserted in the middle comes out clean. Set aside to cool before serving.