Moist, flavorful gluten free butternut squash bread is a sweet loaf that is healthy enough for breakfast, but sweet enough to be a dessert!! It’s perfect for fall cravings, easy to make, and it is healthy! This butternut squash quick bread is dairy-free, nut-free, soy-free, and has no refined sugar.
This gluten free quick bread recipe is a crowd favorite because it’s perfectly sweet and just plain delicious. Fill your belly while pleasing your taste buds with this yummy gluten free bread.
If you love winter squash recipes as much as we do (both savory and sweet!), you will want to check out my best Gluten Free Winter Squash recipes!!
Does it make me a bad mom because I love to sneak healthy food into my recipes? Nope, of course not! But, it does make me excited that my kids and even Mr. Fearless Dining have NO CLUE that I am feeding them something healthy. It’s my little secret, and it can be yours as well. Why is that hiding veggies in food is so much fun? We eat this bread for fall brunch, breakfast, or even as a snack.
I did sprinkle a little bit of coarse sugar on top of my bread before baking. If you are watching your sugar intake, skip that part, and make it without.
What squash is best for this gluten free quick bread recipe?
The real secret ingredient is butternut squash! If you have never baked with it before, you are in for a real treat. It is pureed and is so smooth and creamy. It’s a dream to work with. You can also use different winter squash like:
Canned vs Fresh Roasted Butternut Squash
As I previously mentioned, I used organic canned butternut squash. I get it at Trader Joe’s, but Amazon, Sprout Market, and other grocery stores sell it as well.
Can you use freshly roasted butternut squash?
The short answer is yes, but your bread is going to be a lot denser unless you take steps to prevent this. Take your roasted squash and put it in a blender. Add water. You will want your puree to be very smooth and creamy…not thick, but not watery. I have not used roasted butternut squash, so these are only my suggestions so that your roasted squash mimics the canned butternut squash.
New to baking gluten free? No problem! I share all of my favorite gluten free ingredients and equipment. Check out my Gluten Free Pantry Essentials And Equipment Recommendations tutorial.
Can’t get enough of this gluten free butternut squash quick bread? Check out some of my other gluten free bread recipes
- Super Moist Banana Bread With Cranberries
- Moist Gluten Free Lemon Poppyseed Cake
- Easy Gluten Free Pumpkin Bread
- Gluten Free Matcha Green Tea Banana Bread
Are you ready to make this deliciously sweet gluten free quick bread recipe? First, the shopping list!
- Gluten Free Flour Blend
- Coconut Sugar
- Almond Flour
- Optional: Collagen Protein (I like Great Lakes brand for this recipe)
- Maple Syrup
- Butternut Squash Puree
- Coconut Oil
How to make this gluten free butternut squash bread:
Add your dry ingredients to a bowl and use a whisk to blend.
In a smaller bowl, add the wet ingredients and mix. Pour the wet ingredients into the dry ingredients and mix. Baking tip: mix the batter until it is barely mixed. The more you mix the batter, the denser your quick bread will be.
This is what your batter will look like. Spray a bread loaf pan with coconut oil.
Add your batter to the loaf pan and bake at 350F degrees for 40-45 minutes.
How do you know when this quick bread is done baking?
You will want to test the quick bread with a toothpick. This is known as the toothpick test :-). Remove the loaf pan from the oven. Insert a toothpick into the center of your bread. If the toothpick comes out clean, your bread is ready. If there is batter or crumbs, you will need to bake it a little longer.
Can Quick Bread Be Made Into Muffins?
Yes, absolutely you can turn this quick bread recipe into muffins. Follow the recipe as directed and instead of putting the batter into a bread pan, pour it into muffin tins instead. Use a large cookie scoop, so they are all the same size. Bake them at 375 for 15-20 minutes. They are done when you can insert a toothpick, and when you pull it out, it’s clean.
Can You Make The Bread Batter Ahead Of Time?
If you are trying to meal plan or want to make the gluten free butternut squash quick bread ahead of time, you will need just to mix the dry ingredients. You can store the dry ingredients together in a storage bag until you are ready to use. Then mix the wet ingredients right before baking. This will save you a little bit of time. I don’t recommend mixing wet and dry together than keeping the batter. It won’t age well, and the butternut squash quick bread won’t rise correctly.
Can You Freeze Quick Bread?
Yes, you can freeze this easy, quick bread recipe. Bake the bread as directed and either freeze the entire loaf whole or slice it into pieces. Either way, wrap it with aluminum foil or plastic wrap tightly. Then place the quick bread in a storage container or freezer bag. Then when you are ready to serve, just grab a piece and thaw then you can serve.
Optional Mix-In Tips:
I used pecans when I made this butternut squash quick bread recipe. You can add in any of your favorite ingredients. Here are some suggestions to try out:
- Chocolate Chips
- Caramel Chips
- White Chocolate
Here are some more fun hidden veggie gluten free recipes for you to try out:
- Slow Cooker Pumpkin Steel Cut Oats
- Gluten Free Sweet Potato Scones
- Gluten Free Butternut Squash Maple Ginger Tart
- Delicata Squash Coconut Flour Brownies
- 2 cups gluten free flour blend
- 1/2 cup almond flour
- 3/4 cup coconut sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup butternut squash puree
- 1/4 cup maple syrup
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup coconut oil
- 1/3 cup pecans (raw and unsalted)
- Preheat the oven to 350F degrees.
- In a large bowl, add your dry ingredients and whisk to blend.
- In a smaller bowl, add your wet ingredients and mix well.
- Pour the wet ingredients over the dry ingredients and mix until just barely mixed. This will keep your bread light and fluffy.
- Spray a loaf tin with coconut oil and pour in the batter.
- Use a spoon to spread the batter out evenly. Optional sprinkle the top with coarse sugar.
- Bake for 40 minutes then do the toothpick test to test doneness.
- Remove from the oven and allow to cool on a cooling rack.
I used both King Arthur Measure for Measure GF flour and Bob's Red Mill 1 to 1 GF Blend in this recipe. If your gluten free flour blend doesn't contain Xanthan Gum, add 1 teaspoon.
There are affiliate links in my posts. This doesn't change the cost you pay for an item, it just means a tiny commission comes to Fearless Dining to help offset the costs of running this blog.
Nutrition Information:Yield: 10 slices Serving Size: 1
Amount Per Serving:Calories: 313 Total Fat: 14g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 37mg Sodium: 154mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 3g Sugar: 20g Sugar Alcohols: 0g Protein: 6g