Butternut Squash-Coconut Oil Mini Loaves

I came across a jar of organic coconut oil at Trader Joe's and thought I'd give it a try. What I didn't realize was that I should have melted the oil to use it as I would any other oil. Instead I used it as a solid fat, more like a butter. It was no less tasty, but it was harder to manipulate. Next time.

First I halved, deseeded, and roasted a butternut squash. Then I created a squash puree to use in the breads.

1 ½ C organic brown sugar

1 t ground cinnamon

1 t ground nutmeg

½ t ground ginger

½ t ground cardamom

2 eggs
¼ t baking powder
1 2/3 C flour
1 t baking soda
½ C (melted) coconut oil
¾ t smoked sea salt
½ C organic yogurt
1 C butternut squash puree

Mix all ingredients together in a large mixing bowl. Put in greased mini loaf pans or muffin tin. Bake at 325 degrees for 75-90 minutes - until a toothpick inserted in the center comes out clean.

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