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–+ servings

Gluten Free Butternut Squash Bread {Hidden Veggies!}

Sandi Gaertner
A delicious moist gluten free butternut squash bread that tastes like dessert!
4.88 from 8 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Gluten Free Bread Recipe, Gluten Free Breakfast Recipes
Cuisine American
Servings 10 slices
Calories 279 kcal

Ingredients
  

  • 2 cups gluten free flour blend
  • ½ cup almond flour
  • ¾ cup coconut sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup butternut squash puree
  • ¼ cup maple syrup
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • ⅓ cup coconut oil
  • ⅓ cup pecans raw and unsalted

Instructions
 

  • Preheat the oven to 350º F.
  • 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.

Notes

  1. 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.
  2. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your quick bread grainy.
  3. To test for doneness, insert a toothpick into the center of the loaf. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the loaf needs to bake longer.
  4. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  5. This quick bread will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 279kcalCarbohydrates: 37gProtein: 5gFat: 14gSaturated Fat: 7gTrans Fat: 1gCholesterol: 33mgSodium: 122mgPotassium: 136mgFiber: 4gSugar: 14gVitamin A: 1538IUVitamin C: 3mgCalcium: 70mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.