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Gluten Free Savory Butternut Squash Bread

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  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8" x 4" loaf 1x


Gluten free, savory butternut squash bread - perfect for sandwiches, toast or eaten with a bowl of soup.  This loaf is Paleo friendly, grain free, dairy free and unsweetened. 




  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, whisk together all dry ingredients: almond flour, squash powder, arrowroot starch, baking powder, seasoning and salt.
  3. In a medium sized mixing bowl, whisk together all wet ingredients: eggs, water, olive oil and apple cider vinegar.
  4. Pour the wet mixture into the dry mixture and stir with a spatula until well combined.
  5. Pour the batter into a parchment lined 8" x 4" baking pan.  Optional: add toppings (I added sesame seeds and flaked sea salt).
  6. Place the uncooked loaf in the oven and bake at 350 degrees for 45 minutes.
  7. Remove from oven, cool 10 minutes in the baking pan, then transfer to a wire cooling rack.
  8. Store in fridge, or cut and store in freezer.


This loaf is best eaten within a few days.  It tastes great sliced and toasted in the oven until crisp.