Low FODMAP Browned Butter Streusel Butternut Squash Quick Bread

Name: Low FODMAP Browned Butter Streusel Butternut Squash Quick Bread
Total time: 75 min
Ingredients: 1/3 cup (71 g) firmly packed light brown sugar; 1/3 cup (48 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free baking Flour); 1/2 teaspoon ground cinnamon; Pinch salt; 3 tablespoons browned butter; 1/3 cup (33 g) pecan halves, finely chopped; 1 ¾ cups (254 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free baking Flour); 1 teaspoon baking soda; ½ teaspoon salt; 1 ½ cups (380 g) butternut squash purée, (at room temperature); ¾ cup (149 g) sugar; ½ cup (107 g) firmly packed light brown sugar; 2 large eggs, (at room temperature); ¼ cup (60 ml) browned butter, (cooled); ¼ cup (60 ml) neutral vegetable oil, (such as canola); 1 ½ teaspoons ground cinnamon; ¼ teaspoon ground cloves; ¼ teaspoon ground ginger; ¼ teaspoon ground nutmeg

www.fodmapeveryday.com

This Low FODMAP Browned Butter Streusel Butternut Squash Quick Bread features browned butter in the batter and the streusel. Very moist!

View full recipe on www.fodmapeveryday.com

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Ingredients

1/3 cup (71 g) firmly packed light brown sugar
1/3 cup (48 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free baking Flour)
1/2 teaspoon ground cinnamon
Pinch salt
3 tablespoons browned butter
1/3 cup (33 g) pecan halves, finely chopped
1 ¾ cups (254 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free baking Flour)
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups (380 g) butternut squash purée, (at room temperature)
¾ cup (149 g) sugar
½ cup (107 g) firmly packed light brown sugar
2 large eggs, (at room temperature)
¼ cup (60 ml) browned butter, (cooled)
¼ cup (60 ml) neutral vegetable oil, (such as canola)
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg