This amazingly delicious butternut squash bread has all of your favorite warm and cozy fall flavors! Pumpkin spice and everything nice!
Seriously kicking myself for not thinking of doing this sooner.
I mean, I’ve made vegan mac and cheese with butternut squash noodles, so you think my creative brain could have thought of this years ago.
I mean, it works for paleo pumpkin bread, and pumpkin is basically a winter squash, so why not BUTTERNUT squash?
I know we’re all pumpkin-spice-crazy right now, but real talk: just wait until you mix it up with a little butternut squash because it is DANG GOOD.
I did consider using kabocha squash because of my ❤ for it, but I know not all of you have access to this glorious, God-given squash. If you do – TRY IT AND TELL ME HOW IT IS.
Why this is the perfect Breakfast or Snack!
Ok, so everyone and their cousin has heard of the typical baked sweet breads like paleo coconut flour banana bread and paleo pumpkin bread, but have you heard of SQUASH BREAD!? That’s right- I took all the tender, moist (sorry) goodness from a butternut squash and baked it into the most delicious squash bread recipe EVER! It’s tender, it’s sweet, it has that warm and cozy fall flavor we are all after, AND it’s a healthy choice to boot! Whether serving it for breakfast or taking it as a mid- day snack, it will fill you up, give you energy, and taste fab- need I say more!? It’s snack perfection.
How to make Butternut Squash Bread
Turn on the oven and allow it to preheat while you prepare the batter. Line the bottom of a loaf pan with parchment paper and be sure to generously spray the sides of the pan with cooking oil, too.
In a medium sized bowl, whisk together the pumpkin pie spice, flours, soda and salt. In a separate bowl, whisk together the rest of the ingredients. Add the wet ingredients to the dry ingredients and mix until just combined with a wooden spoon. Don’t overmix!
Once the batter is in the pan, pop it in the oven. Allow the bread to bake for about an hour or just over an hour, or until a toothpick inserted into it comes out clean!
Let the bread cool in the pan completely, then slice and DEVOUR!
Recipe Swap Suggestions
If you don’t have all the ingredients on the list for this butternut squash bread recipe or simply have different dietary needs, feel free to experiment a bit! If you need it to be gluten free, gluten free all purpose flour will work great! If you don’t want to use whole wheat flour, you can totally use regular all purpose flour instead.
Mix In Ideas
If you are wanting more out of your freshly baked squash bread, you can take it up a level or two by adding some min-ins! For this recipe, I recommend chocolate chips (either dairy free, sugar free or regular), pecans, dried cranberries, or a mixture!
How to freeze bread
If you’re making some of this bread to eat now and another loaf or two to enjoy later, you’re one smart cookie! I recommend slicing the bread into snack/meal sized portions, and freezing them individually in zip lockstyle freezer safe bags.
Is this bread sweet or savory?
Similar to banana bread, this bread is sweet!
What should I put on bread?
Eat it plain or smother a thick slice of this amazing sweet bread in whatever your heart desires! I recommend some butter (regular or vegan), nut butter of your choice, or jam!
How do I make butternut squash puree?
To make pureed butternut squash, simply roast a halved butternut squash at 400 degrees Fahrenheit until the flesh is tender, then scoop the flesh into a blender or food processor and blend until smooth and pureed.
More Delicious Bread Recipes
- 1 Cup Whole Wheat Pastry Flour (130g) * READ NOTES FOR SUBSTITUTIONS
- 3/4 Cup All purpose flour (90g)*
- 1 Tbsp Pumpkin pie spice
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 Cup Butternut Squash puree
- 3/4 Cup Coconut sugar
- 1/2 Cup Raw organic cane sugar (or regular white sugar)
- 1/3 Cup Avocado oil (or any oil of choice)
- 2 Large eggs
- 1/4 Cup Unsweetened applesauce
- 1 Tbsp Vanilla
- Preheat your oven to 350 degree, lining the bottom of a 9×13 loaf pan with parchment paper and spraying the sides with oil.
- In a medium bowl, whisk the flours, pie spice, baking soda and salt.
- In a separate, large bowl, whisk all the remaining ingredients.
- Add the dry ingredients into the wet and mix until just combined – being careful not to overmix.
- Spread into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean.
- Let cool COMPLETELY in the pan and DEVOUR!
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.