This butternut squash bread recipe is made with pureed butternut squash and has a moist, soft texture. It 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. First up, this savory butternut squash bread.
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!
Here's what you need to know:
Recipe Highlights
- 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: made with cassava flour and ground flax
- nutrient dense: contains pureed squash, eggs, tahini, cassava flour and flax for a simple, nutrient rich bread
- hidden veggies: this savory squash bread is perfect for those that don't like squash because you get all the benefits without the flavor.
- easy to make: this quick bread is made without yeast, making it easy to prepare
This healthy squash bread is a great way to sneak in veggies that my family wouldn't otherwise be eating. Lightly toast a slice and smother it in grass fed butter - you won't be disappointed!
Ingredients
My recipe for butternut squash bread uses 10 simple ingredients and is nut free, dairy free and unsweetened.
- pureed butternut squash
- eggs
- tahini
- cassava flour
- flax seed
- paleo baking powder
- dried rosemary
- garlic powder
- onion powder
- salt
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.
In addition, I highly recommend measuring this ingredient by weight to achieve the right batter consistency. When weighing recipe ingredients, I use a simple food scale like THIS one.
I have not tried substituting with a different squash variety. However, so long as you measure the squash by weight, any type of squash should work as a replacement.
Eggs
Eggs are necessary for this bread. I do not recommend using any egg substitutes.
Tahini
Tahini is one of my current favorite condiments out of any nut or seed butter. It has a delicious, nutty taste and works wonderfully in combination with the butternut squash. However, any drippy nut or seed butter should work in it's place.
Cassava Flour
In most recipes, cassava flour can be substituted 1:1 (by weight) for any gluten free flour blend (or all purpose flour). I don't recommend changing this ingredient.
Ground Flax
The ground flax not only adds to the texture, but also the taste of this squash bread. I don't recommend substituting for any other ingredient. But, if you cannot consume flax then using an additional ¼ cup cassava flour may work in it's place.
Spices
Rosemary, garlic powder and onion powder work well in combination with the other flavors of this bread. That being said, any of these spices may be omitted or substituted.
How to Make Butternut Squash Bread
Rosemary squash bread is easy to make and doesn't even require a food processor or blender.
First, preheat your oven to 350 degrees F.
Next, prepare the squash. Simply, wash the skin, cut the squash into cubes and then 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.)
In a large mixing bowl, combine pureed squash, eggs and tahini. Whisk until smooth.
Then, mix in remaining ingredients.
Pour the batter into a lined 8" x 4" bread loaf pan
and place it in oven. Bake at 350 degrees for 45 to 50 minutes.
After baking, cool this paleo squash bread in the pan for 10 minutes, then transfer it to a wire cooing 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.
How 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.
Frequently Asked Questions
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?
Any squash variety will work for this squash bread 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
Print
Butternut Squash Bread Recipe (Paleo, Gluten Free)
- Prep Time: 5 min
- Cook Time: 45 min
- Total Time: 50 minutes
- Yield: one 8" x 4" loaf 1x
Description
These easy squash bread recipe is paleo, gluten free and nut free. Enjoy toasted or use to make sandwiches.
Ingredients
- 1 cup pureed squash (235g)*
- 5 large eggs
- ⅓ cup tahini
- ¾ cup cassava flour (100g)
- ⅓ cup ground flax seed (34g)
- 2 tsp paleo baking powder
- 2 Tbsp dried rosemary
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
Instructions
- Preheat oven to 350 degrees F. Line an 8" x 4" pan with parchment paper.
- In a large mixing bowl, combine pureed squash, eggs and tahini. Whisk until smooth.
- Stir in remaining ingredients.
- Pour batter into the lined pan and place the loaf in the oven (middle rack). Bake at 350 degrees for 45-50 minutes.
- After baking, cool 10 minutes in the pan, then transfer to a wire cooling rack.
- Best stored in fridge.
Notes
*To puree squash, first wash the squash and cut it into cubes (no need to remove skin). Place the squash in a steamer pot and steam until the skin is tender. Cool the squash, then add it to a food processor or high powered blender and blend until smooth.
Keywords: bread, breakfast, lunch, dinner, butternut squash, nut free
boowholefoods says
I love pumpkin, but it can be quite expensive. Thank you for showcasing an alternative autumnal recipe 🙂
PaleoMarine says
Wow... another amazing looking recipe! I think I may have a baking weekend coming up in my future!
realfoodrabbit says
Haha! Thank you! Let me know if you try any of my recipes.
PaleoMarine says
I certainly will!!!
Dary says
Hi! This recipe looks amazing!!! Question, have you tried this recipe with any other flours like an almond? Or should I stick to casava? Thank so much!
realfoodrabbit says
Thank you! I have not tried any other flours. I don't typically use almond flour in my baking so I don't know how well it would work as a substitute - but if you do let me know! 🙂
bertaolive says
Hi! I am from Spain and we dont use cups as measure to weigh ingredients. Can anyone tell me how many grams is one cup please? I am very interesting to try this recipe, its looks delicious
Thank youuuu
realfoodrabbit says
Hi! The squash is in grams. As for the other ingredients, you can try finding their conversions online. I don't measure in grams but will try to incorporate more of that into my recipes 🙂
healthybakingwithacupofocd says
Hi there! I've made something like this before but I used buckwheat flour. I'd like to try this, but I only have butternut squash purée from a can. How much should I use in place of cubed butternut squash? Also, I don't use tahini, but I have other nut and seed butters like almond and sunflower seed. Would either of those work instead? Thanks in advance and your bread looks fantastic! I can't believe it's not orange from the butternut squash 🙂
realfoodrabbit says
Hi! I would measure the squash out in grams (150 g). I believe that will be about 1/3 cup pureed. Any other nut butter should work fine, it will just slightly change the taste. I would try sunflower seed butter first. Also, if your nut/seed butter is salted the omit salt from the recipe 🙂 I hope this helps! Let me know how it goes.
Suzanne says
This looks so good! What a yummy snack bread for kids!
Katie says
Thank you! It's a huge hit at our house.
Vanessa says
Thanks for sharing! Does it keep long?
Katie says
Hi! It will last a full week kept in the fridge. At room temperature, only a couple days.
Maria says
Excellent recipe! Wonderful texture and its really yummy! Pinned!
Katie says
Thank you so much Maria! I'm happy to hear you liked it 🙂
Penny says
I had a Thanksgiving change of plans this morning and realized I’d need to make ahead & freeze as much as possible! This was my first recipe for the meal and I’m so excited though I haven’t tasted it yet! While they’re cooling, I wanted to thank you! I didn’t have tahini on hand, so I used 50/50 organic peanut butter & coconut butter. Baked mini loaves which will be tightly wrapped in parchment paper and then foil. That way I can throw them in to reheat just before dinner.
Katie says
Thank you so much for sharing! I hope everyone loves them 🙂 Have a wonderful Thanksgiving!
Vivien says
what can I sub for the flax? I cannot have flax in any form.
Katie says
You can try substituting with more cassava flour, but it will slightly change the taste and texture.
Bethanne says
So happy to have found this recipe! Making it a few times this week, it’s such a nice homemade bread to add to dinners and my whole family loves. It smells divine while baking! Thank you!
★★★★★
Katie says
I'm so glad you and your family like this recipe! Thank you for the review 🙂
Katie says
I love this savory loaf of bread and hope you all do too!
★★★★★
Megan Almeda says
This was SO easy to make and turned out SOOOOO well. I used thyme instead of rosemary (I prefer a less intense flavor) and used tapioca flour instead of arrowroot starch for the paleo powder, and it turned out to be absolutely incredible. Highly recommend!
★★★★★
Katie says
Yay! Thank you so much for leaving a review!
Tina says
Hello.
Is it possible to omit the tahini or replace with an alternative?
Thanks!
Katie says
Hi! Drippy almond butter or cashew butter should work, but it will change the flavor a bit.