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sliced squash bread

Butternut Squash Bread Recipe (No Sugar, Paleo)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Katie
  • Prep Time: 5 min
  • Cook Time: 45 min
  • Total Time: 50 minutes
  • Yield: one 8" x 4" loaf 1x


These easy squash bread recipe is paleo, gluten free and nut free.  Enjoy toasted or use to make sandwiches.




  1. Preheat oven to 350 degrees F.  Line an 8" x 4" pan with parchment paper.
  2. In a large mixing bowl, combine pureed squash, eggs and tahini.  Whisk until smooth.
  3. Stir in remaining ingredients.
  4. Pour batter into the lined pan and place the loaf in the oven (middle rack).  Bake at 350 degrees for 45-50 minutes.
  5. After baking, cool 10 minutes in the pan, then transfer to a wire cooling rack.
  6. Best stored in fridge.


*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.