Butternut Squash Bread Recipe (No Sugar, Paleo)

Published: Nov 3, 2021 · by Katie

This butternut squash bread recipe is made with cassava flour and pureed butternut squash. It has a moist, soft texture and nutty rosemary flavor. In addition, this squash loaf is paleo friendly, gluten free, dairy free and completely unsweetened.

I DO love pumpkin, but I also love other fall foods (hello winter squash).

Rather than let pumpkin steal the spotlight, I'm moving forward with a few squash inspired fall recipes. You all loved my flourless squash muffins and brownies, so I know this savory butternut squash bread will be a hit too!

This paleo squash bread is not only grain free and dairy free, but also unsweetened and doesn't contain any nuts. It is soft, just like a great slice of sandwich bread, flavorful and even enjoyed by people that don't like squash (aka my kids).

Why You'll Love this Paleo Squash Bread

paleo friendly - this easy squash bread is grain free, gluten free, dairy free, free of vegetable oils and is made without added sugar
nut free - I used cassava flour, ground flax and tahini to keep this recipe nut free
nutrient dense - contains pureed squash, eggs, tahini, cassava flour and flax for a simple, nutrient rich bread
no sugar - and unsweetened squash bread
hidden veggies - this bread is perfect for those that don't like squash because you get all the benefits without the flavor.
easy to make - a quick bread with a one-bowl batter that's poured into a loaf pan and baked

Ingredients

My recipe for butternut squash bread uses 10 simple ingredients and is nut free, dairy free and unsweetened.

pureed butternut squash - Obviously, butternut squash is the main ingredient in butternut squash bread! The squash needs to be steamed, cooled and pureed prior to mixing it with other ingredients. Removing the skin is not necessary, as the skin becomes soft and tender after steaming.
eggs - needed to provide structure for the loaf.
tahini - adds to the flavor and texture
cassava flour - to keep this loaf nut free, I used cassava flour. The best swap would be a gluten free blend or all purpose flour (not paleo). If making any of these swaps, be sure to measure at a 1:1 ratio by weight (given in grams).
flax seed - You'll need to grind whole flax seeds to make a flax seed flour. This adds to the taste, texture and structure of the loaf.
paleo baking powder - I like to make my own paleo baking powder, but any will work.
dried rosemary - for flavor. You can leave this out if you don't like rosemary, or swap it with another dried herb.
granulated garlic - optional for flavor.
onion powder - again, optional for flavor.
salt - enhances the flavors.

Ingredients in unsweetened butternut squash bread.

How to Puree Butternut Squash

While canned squash should work for this recipe, I recommend pureeing your own butternut squash. Here's how to do it:

Wash the skin of your butternut squash. Remove the stem and the base of the squash, then cut the squash length wise (top to bottom). Remove any seeds, then cut the squash into cubes. There's no need to remove the skin, but you can if you want.
Place the squash in a steamer pot and steam until tender.
After steaming, let the squash cool to room temperature. Either set it out on the counter, or speed up the process by placing the squash in your fridge.
Once the squash is cool, puree the squash in a food processor or high powered blender. If you don't have a food processor or blender, then mash the squash with a fork. (This will slightly change the texture but will still work.)

How to Make Butternut Squash Bread

Now onto making the bread! The batter is made in one bowl, poured into a lined loaf pan and then baked in the oven. Here are the steps:

Preheat your oven to 350 degrees F and line an 8" x 4" loaf pan with parchment paper.
In a large mixing bowl, combine pureed squash, eggs and tahini. Whisk until smooth.
Then, mix in remaining ingredients.

Pour the batter into your lined loaf pan. You can top it with additional rosemary and sesame seeds if you want. Then place it in oven and bake at 350 degrees for 45 to 50 minutes.
After baking, remove the loaf from your oven and let it cool in the pan for 10 minutes, then transfer it to a wire cooing rack.

slices of squash bread on wire cooling rack

Storage

This loaf of bread is best stored in the fridge. You may keep it in the freezer if necessary, but it loses some of it's texture.

Place the loaf in a sealed container or baggie for up to one week in the fridge, one month in the freezer.

FAQ

What's the best way to eat squash bread?

This savory squash bread recipe tastes excellent toasted with a little grass fed butter spread across the top or any nut butter or cream cheese. It is also great for making sandwiches.

There isn't a distinctive squash taste, so whether or not you like squash, this bread can be enjoyed.

The loaf can be cut into thick or thin slices, depending on your preference.

How do you select a good butternut squash?

Butternut squash is best (here in the US) in the months of September and October, when it's in season. However, you can find imported butternut squash year round.

Look for a squash that has an even beige color, without any marks or bruises. Additionally, the rind should be firm and the squash should appear heavy for its size.

Squash can be stored at room temperature or in the fridge. It is best kept out of direct sunlight, as that speeds up the aging process.

Can any squash be used in this recipe?

Most squash varieties should work for this recipe. You can even used canned squash instead of pureeing your own.

Do I have to use cassava flour?

This recipe has only been tested with cassava flour, but a gluten free blend or all purpose flour should work as a replacement. Just be sure to measure by weight if you make the swap.

More Savory Paleo Bread Recipes