Gluten Free Butternut Squash Bread

Melissa King Muffins, Breads and Donuts, Recipes

Gluten Free Butternut Squash Bread.  I made you some butternut squash bread!  I know I have said this before, but I just love getting my co-op basket.

You never know what fruits and vegetables you are going to get.  I love squash and have been using it a lot lately, so when I saw it in my basket, I wanted to try something different other than roasting it or making a soup.

So I decided to try baking some bread with it.

 

gluten free butternut squash bread

 

This gluten free butternut squash bread came out moist and delicious!  This recipe is great because butternut squash is already naturally sweet so you can use much less sweetener.

I am all about cutting the sugar whenever possible.  This would be yummy to make on a cold day.  We just haven’t had many of those yet here in Dallas.

Baking it also makes the house smell so good.  I hope you enjoy it.

Gluten Free Butternut Squash Bread

Gluten Free Butternut Squash Bread

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Prep Time 10 min Cook Time 45 min

Ingredients

Instructions

  1. Preheat oven to 325. 
  2. Mix all dry ingredients in a large bowl. 
  3. Mix all wet in a smaller bowl. 
  4. Add wet to dry and place batter in a loaf pan.  I used an 8 inch loaf pan .
  5. Bake for 40 – 45 minutes or until the toothpick comes out clean. Enjoy!

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94 thoughts to “Gluten Free Butternut Squash Bread”

  1. I couldn't find the oat flour, so I used GF all purpose baking flour and used apple pie spice in place of nutmeg (I thought I had nutmeg, but didn't). I wasn't sure whether to grease the pan or not, so I chose the safe route and greased it with the coconut oil. I tasted the batter and it had a really gritty/dry taste to it. I hope that the end result will turn out better. I tried to follow the rest of the recipe to the T. I'm not much of a baker/cook, so I usually try to find recipes that are very detailed about prep and process, not just ingredients. I do get lucky sometimes and find great recipes to follow, so my husband loves my cooking. The bread is in the oven now. I'm keeping my fingers crossed.
    Reply
      1. I would prefer to make this into muffins rather than bread. How would that change the timing and would it affect the temperature?
        Reply
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  4. Made this today and its great. I ground up regular oats to make the flour but didn't get them fine enough. The texture is grainy but I like it this way. Kinda reminds me of oatmeal breakfast bars. I packed them for my husband and I to take to work for a morning snack.
    Reply
  5. I have made this recipe before and it is delicious but I am trying to cut down on sugar. Have you ever made this with banana or prunes or some other fruit as the sugar? Thanks!
    Reply
    1. I haven't tried, but I am guessing you can make it with prunes or dates. If you try please let me know the results so I can tell others in the future.
      Reply
      1. I made the bread yesterday for this morning. I used 1/2 cup very well mashed ripe banana with a little bit of water to thin it out. Everything else was the same in the recipe. The bread cooked well. It is definitely not as sweet as if you would use maple syrup but I think that is a given. I was still satisfied with the bread. I have tried cutting out processed sugar before and there is always a learning curve for your taste buds. So I would say bananas are a good swap. Next time I will try something a bit sweeter like prunes or dates but I didn't have them on hand. I will let you know how that goes when I do it. Thanks for the recipe! I love you blog!
        Reply
  6. I made this today. I used spelt flour and changed nothing other than to add dried cranberries and chocolate chips. I did have to bake it quite a bit longer - about 20 minutes more. It came out very nicely - and the flavor is great. I may cut back on the nutmeg a bit next time - but there will definitely be a next time. I may try with pumpkin in the future but I have enough puréed butternut squash to make a second one so need to use that up. Great recipe to play with.
    Reply
  7. Do you know if you can freeze the quash bread? I just receive my last CSA basket for the season and it had at least 10 acorn squash and 3 butternut squash so If I can make some bread and/or muffins ahead and freeze them and share with friends and family, that would be an added bonus!
    Reply
  8. I tried this today because I had some leftover roasted butternut squash that I had done with smoked paprika, cayenne pepper and a little bit of cumin. It made about 2 1/4 cups pureed so I doubled the recipe for everything else, but did about 2/3 the syrup and a tiny bit of water to make it look right. I also used a general GF flour mix and did 7 tbsp coconut butter (before I melted it, not sure what it was after I melted it), and left the ginger out (since my squash was already pretty spicy). Baked in 2 loaf pans (1 8-inch, 1 strange size that only my grandma would have, both filled about 1/2 inch deep) for 40 minutes and it seems to be cooked all the way through. It is so good and the cayenne gives it a little kick.
    Reply
  9. I would like to try making this today but I don't have flax on hand. Would unsweetened pure applesauce work? How long do you bake if I would like to make muffins? Thanks!
    Reply
  10. I don't know if it was a typo or not, but ... what are "flax eggs." Can't WAIT to try this recipe out; I've been seeking a new Christmas Morning "sweet" bread to replace my older, spelt flour/sweet potato bread, which I loved, but we did give up gluten this year. Thank you!
    Reply
    1. No typo. Flax eggs are vegan egg replacements. Here is how you make them. https://mywholefoodlife.com/advice/how-to-make-a-flax-egg/ You can also use real eggs if you like. :)
      Reply
  11. I don't often comment but this is too yummy not to! This is a great gluten free squash bread recipe. Here are the changes I made: I used an acorn squash (halved it, baked it, scraped it and pureed it in my food processor). I used a combo of white rice flour, brown rice flour and millet flour (it's what I had on hand!). I used real eggs! I used olive oil (because I am out of coconut oil). I baked and baked and baked it (probably 1.5 hours - thanks to other comments I knew this might be the case!) til a knife came out clean (I'm out of toothpicks!). The "edges" are crunchy but not burned. It is very moist...just the right sweetness. My husband just tried a slice and said "I think that is the best gluten free thing I've ever eaten!" We'll be having it with our fish (topped and baked with Trader Joe's Olive Tapenade- a must if you've never tried it!) and veggie supper TONIGHT. I hope there's enough left for everyone else!!! ;) I'll be spending more time on this site for sure!!! =)
    Reply
  12. I think the coconut oil was just a bit overpowering, I might try to find a different substitute. The bread smelled wonderfully like squash but when I bit into it all I tasted was coconut oil. Kudos for the texture, though.
    Reply
  13. I baked this last night and made substitutions to accommodate my diet(); used grapeseed oil (no coconut), no spices (AIP and histamine intolerant), tigernut flour (AIP, gluten free), homemade baking powder (corn allergy), chia eggs (flaxseed allergy). It was more like a pie filling than ‘bread’ since it had minimal rise, maybe caused by the substitutions. Still, it was extremely tasty, with just the right amount of sweetness. It would be great in a pie crust shell. It’s now on my favorites list! Thanks for the great recipe!!
    Reply
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  20. I just made this and it came out SO PERFECTLY. I used half almond flour, half rice flour for the gluten free blend. And I added a maple icing glaze at the end because why not? Such a great recipe. Thank you!
    Reply

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