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

print shopping list
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!

by

Subscribe
Join more than 35,000 subscribers and start gettiing free recipes direct to your inbox!

You may also like

Stuffed Delicata Squash
Creamy Butternut Squash Sauce
All Things Granola
Apple Cinnamon Bread (Vegan)

94 thoughts to “Gluten Free Butternut Squash Bread”

    1. It may be a bit denser with whole wheat. It would work well with Whole Wheat Pastry flour which can be found in almost any grocery store. For the oil, walnut oil would be good.
      Reply
  4. Pingback: Budget Meals 2 | My Whole Food Life
      1. So I made this recipe as muffins for my son's end-of-daycare party today and I was a little weary because they looked nothing like your pictures (probably because I didn't puree the squash but just mushed it with a fork so there were still chunks) but they were a huge hit with both the kids (+/- 1 year olds) and adults. All the parents asked for the recipe :) I used whole wheat flour and substituted allspice for the nutmeg and cloves because I didn't have any. I baked them for 40 minutes (!) and they were still super moist, bordering on raw in the middle. Thank you for a great recipe!
        Reply
  7. I dont know what i did wrong here but my bread was still very raw in the center. I cooked for 40 min but still nothing then longer seemed to burn the bottom but still raw. I used white whole wheat flour but everything else was the same.
    Reply
      1. You could try lowering the temp and adding time.. It also depends on whether you use a metal or glass bread pan.. Metal ones burn easier..
        Reply
    1. You can try, but coconut flour can be tricky to bake with. You may need to add another egg or two. Please report the results if you try it so I can tell others.
      Reply
    2. I used this recipe with coconut flour. It was pretty doughy, like play dough. I added in two extra eggs. I am hoping it comes out. I will let you know!
      Reply
  10. Have you ever used Quinoa flour? If you have recipes using Quinoa Flour I would love it. I have really enjoyed trying your recipes.
    Reply
    1. Thank you! I have never use quinoa flour. What is it like to bake with? I would love to try it sometime. I am trying to do more GF baking.
      Reply
      1. I made Quinoa Apple muffins and Quinoa Pumpkin chocolate chip bread. I am still experimenting with getting the texture right. Most recipes advice combining the Quinoa flour with other flours. I have not tried that yet, but plan to. I make a lot of Vegan breads and want to try more gluten free.
        Reply
      2. I made Quinoa Apple muffins and Quinoa Pumpkin chocolate chip bread. I am still experimenting with getting the texture right. Most recipes advice combining the Quinoa flour with other flours. I have not tried that yet, but plan to. I make a lot of Vegan breads and want to try more gluten free.
        Reply
  12. Do you think coconut flour or almond flour (or mix of both) would work? I don't have GF oats on hand, but would like to keep this recipe GF.
    Reply
  13. Do I need to add xanthan gum to this recipe if the gf flour blend does not have it? Thanks! I received some squash in my produce delivery too and now I know what to do with it.
    Reply
      1. What do you use xantham gum for? Is it a necessary thing when baking GF? I received a bread machine for Christmas and want to start making my own GF bread for the family, but I don't want to waste food, time, and money making bricks for bread that no one enjoys.
        Reply
        1. I don't use it at all. Many people use it in gluten free baking to help bind. I have turned to other things to help bind when making gluten free baked goods. Usually flax eggs, applesauce or bananas. I don't have a bread machine, so I am not sure how to make GF bread in one of those.
          Reply
  14. Hi! I just found your website and have been so excited to try your recipes. I just baked this one this morning and it was the first time I have used coconut oil. So I wasn't sure if it is normal for the oil to be more of a solid? when I put it into the mixture it was chunky. Is that right or am I supposed to melt it down? a lot of this is new to me so sorry if this is a dumb question. Thanks! :)
    Reply
  16. I just wanted to let you know that I follow you on Facebook and you are my go-to for meals. Everything I made I love and so does my family! Making the bread now! My house smells like fall- Thank you so much!
    Reply
  17. Okay, I made this today and I used 1 cup of Bobs GF all purpose flour, 1/4 cup each of almond and coconut flour, and brown rice syrup in place of maple syrup because that's what I had. I think it tastes okay, but could use a little more salt to wake things up. The texture, however, was not good. I baked it for probably double the time you stated and it's still very mushy inside and very very dense. I'm trying to bake and cook more GF stuff, but getting the texture right has really been a challenge!
    Reply
    1. I'm sorry that it didn't turn out right for you. :( Coconut flour can be tricky to bake with and maybe that's why? Brown rice syrup is also thicker than maple syrup so maybe that made a difference too? I don't know. I'm just guessing. I have noticed when cooking with almond flour and coconut flour, the texture is very different. Can't explain why, but that's why I don't use them much in bready type recipes. Again I'm sorry it didn't work out for you.
      Reply
  18. I made this the other day using regular flour and grape seed oil and subbing 1-1/2 cups of sweet potato for the squash as that was what I had on hand. I also baked 40 minutes at 350 and it was delicious!
    Reply
  19. Pingback: Super moist Gluten Free Butternut Squash Bread
  20. Today I tried your recipe. I had to do a few changes because I cannot use oats. I used half brown rice flour and half tapioca flour. I also substituted the maple syrup for half organic honey and half apple sauce. I baked it for about 45 minutes. When tested the tooth pick came out almost dry. It tasted great! Only that it is more like a bread pudding consistency, I did not mind that nor my husband. Thanks for the recipe! Happy new year!
    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *