25+ Irresistible Butternut Gluten-Free Squash Bread Recipes to Warm Your Heart

When it comes to gluten-free baking, butternut squash is a hidden gem that often goes unnoticed. Its naturally sweet, creamy texture not only enhances the flavor of baked goods but also adds moisture and nutrition.

Whether you’re on a gluten-free diet or simply looking to incorporate more wholesome ingredients into your meals, butternut squash bread is a delicious choice that can be enjoyed any time of day.

In this article, we’ll explore over 25 delectable butternut squash bread recipes that cater to various tastes and preferences, from sweet to savory.

Each recipe offers unique flavors and textures, ensuring that you’ll find something to delight your palate and satisfy your cravings.

So grab your mixing bowl and let’s dive into the wonderful world of gluten-free butternut squash bread!

25+ Irresistible Butternut Gluten-Free Squash Bread Recipes to Warm Your Heart

Embracing gluten-free baking can be both fun and rewarding, especially when using versatile ingredients like butternut squash. These 25+ recipes not only highlight the unique flavors of this nutritious squash but also demonstrate how easily it can be incorporated into your baking routine.

Whether you prefer a classic sweet bread for breakfast, a hearty loaf for sandwiches, or a unique savory option, there’s a butternut squash bread recipe here for everyone.

So, gather your ingredients, unleash your creativity in the kitchen, and enjoy the deliciousness of homemade gluten-free bread that your family and friends will love.

Rustic Gluten-Free Butternut Squash & Almond Bread

This Rustic Gluten-Free Butternut Squash & Almond Bread is a dense, earthy, and comforting loaf that’s ideal for those who enjoy a slice of hearty bread. The natural sweetness of roasted butternut squash pairs beautifully with the nutty almond flour, while the use of gluten-free flours ensures a soft, moist crumb that’s perfect for breakfast or an afternoon snack. Its subtle sweetness and spiced undertones make it enjoyable with spreads, soups, or even on its own.

Ingredients:

• 1 cup roasted butternut squash, mashed
• 1 cup almond flour
• 1 cup gluten-free all-purpose flour
• 2 large eggs
• 1/2 cup coconut sugar (or maple syrup for natural sweetness)
• 1/4 cup olive oil (or melted coconut oil)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon sea salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan and set it aside.
2. Combine Dry Ingredients: In a medium bowl, mix together almond flour, gluten-free all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Mix Wet Ingredients: In another bowl, whisk together the mashed butternut squash, eggs, coconut sugar, and olive oil until smooth and well combined.
4. Combine and Stir: Gradually add the dry ingredients into the wet mixture and stir until a thick, smooth batter forms.
5. Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This rustic loaf is a wholesome treat that captures the essence of fall in every bite. The almond flour gives a moist, dense texture, while the butternut squash lends a slight sweetness that makes it a delight to enjoy plain or with your favorite spread. Pair it with almond butter for breakfast or top it with a sprinkle of sea salt to highlight the savory notes for a satisfying snack.

Sweet & Spiced Gluten-Free Butternut Squash Bread with Maple Glaze

For a sweeter spin, this Sweet & Spiced Gluten-Free Butternut Squash Bread with Maple Glaze is the perfect blend of dessert and snack. It’s a moist and fluffy bread that combines gluten-free flours with warm spices and roasted butternut squash. Finished with a drizzle of maple glaze, this bread feels as cozy as a warm sweater on a chilly day and is a wonderful way to enjoy a special treat that’s also nutritious.

Ingredients:

• 1 cup roasted butternut squash, mashed
• 1 cup gluten-free oat flour
• 1/2 cup tapioca flour
• 1/2 cup coconut flour
• 2 large eggs
• 1/3 cup maple syrup (plus extra for glaze)
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon allspice
• Pinch of salt

For the Maple Glaze:

• 1/4 cup powdered sugar
• 1 tablespoon maple syrup
• 1-2 teaspoons almond milk (optional, for thinning)

Instructions:

1. Prepare the Oven and Pan: Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
2. Mix Dry Ingredients: In a bowl, combine oat flour, tapioca flour, coconut flour, baking powder, baking soda, cinnamon, ginger, allspice, and salt.
3. Combine Wet Ingredients: In a separate bowl, whisk together the mashed squash, eggs, maple syrup, coconut oil, and vanilla extract until smooth.
4. Make the Batter: Gradually add dry ingredients to the wet mixture, stirring until you have a thick, even batter.
5. Bake: Pour batter into the prepared pan and bake for 50-55 minutes, or until a toothpick comes out clean.
6. Prepare the Glaze: Mix powdered sugar and maple syrup in a small bowl. Add almond milk if needed to reach your desired glaze consistency.
7. Drizzle and Serve: Allow the bread to cool completely, then drizzle the glaze over the top. Slice and enjoy!

This sweet and spiced bread is a delightful way to bring out the warmth of butternut squash. The maple glaze adds an extra touch of sweetness that pairs well with coffee or tea, making it a wonderful choice for a fall brunch or dessert. The spices in the bread make it feel like an indulgence while remaining light and gluten-free.

Savory Gluten-Free Butternut Squash & Rosemary Bread

If you prefer savory flavors, this Savory Gluten-Free Butternut Squash & Rosemary Bread is a delicious choice. Roasted butternut squash combines with fresh rosemary and gluten-free flour for a loaf that’s ideal for soups or a cheese platter. The rosemary brings a depth of flavor, while the butternut squash adds moisture and subtle sweetness that elevates this bread into a gourmet delight.

Ingredients:

• 1 cup roasted butternut squash, mashed
• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 2 large eggs
• 1/4 cup olive oil
• 1 tablespoon fresh rosemary, chopped (or 1/2 tablespoon dried rosemary)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• Fresh cracked black pepper to taste

Instructions:

1. Prepare Oven and Pan: Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
2. Mix Dry Ingredients: In a bowl, combine gluten-free all-purpose flour, almond flour, baking powder, baking soda, salt, and black pepper.
3. Blend Wet Ingredients: In another bowl, whisk together the butternut squash, eggs, olive oil, and rosemary until well mixed.
4. Make the Batter: Gradually add dry ingredients to the wet ingredients, stirring until combined.
5. Bake: Pour the batter into the loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick comes out clean.
6. Cool and Enjoy: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This savory butternut squash and rosemary bread offers an aromatic experience perfect for pairing with soups, stews, or even as part of a charcuterie board. The rosemary adds a fresh, herbal note, making it a wonderfully sophisticated loaf that can elevate any savory meal with its rich, gluten-free texture.

Gluten-Free Butternut Squash & Walnut Bread with Cinnamon Swirl

This Gluten-Free Butternut Squash & Walnut Bread with Cinnamon Swirl combines the comforting flavors of fall with the added crunch of walnuts and a delicious cinnamon swirl. The butternut squash lends a moist, creamy texture that’s complemented by the earthy walnuts, while a swirl of cinnamon and sugar running through the center of the loaf makes it especially inviting. This bread is perfect for breakfast, a mid-morning snack, or even dessert!

Ingredients:

• 1 cup roasted butternut squash, mashed
• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sea salt
• 1/2 cup chopped walnuts

For the Cinnamon Swirl:

• 2 tablespoons coconut sugar
• 1 tablespoon cinnamon

Instructions:

1. Prepare Oven and Pan: Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Make the Cinnamon Swirl: Mix the coconut sugar and cinnamon in a small bowl. Set aside.
3. Combine Dry Ingredients: In a medium bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Mix Wet Ingredients: In another bowl, whisk together the mashed butternut squash, eggs, honey, and melted coconut oil until smooth.
5. Combine and Stir: Add dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped walnuts.
6. Assemble: Pour half of the batter into the prepared pan, sprinkle with half of the cinnamon swirl mixture, then pour in the remaining batter and top with the rest of the cinnamon mixture. Use a knife to gently swirl the cinnamon into the batter.
7. Bake: Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
8. Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This walnut-studded bread with a warm cinnamon swirl makes a wonderful autumn treat. With a hint of natural sweetness from the honey and butternut squash, this bread is cozy and satisfying with each bite. Perfect for toasting and pairing with a little butter or enjoying with a hot drink on a chilly day!

Vegan & Gluten-Free Butternut Squash Banana Bread

For a deliciously vegan twist, this Vegan & Gluten-Free Butternut Squash Banana Bread brings together ripe bananas and roasted butternut squash for a moist, tender loaf that’s perfect for any time of day. It’s free from dairy and eggs, using flaxseed for binding, while the bananas add natural sweetness and creaminess to balance the slightly nutty flavor of the squash. Whether as a breakfast option or a wholesome dessert, this loaf is a delightful addition to your gluten-free baking repertoire.

Ingredients:

• 1/2 cup roasted butternut squash, mashed
• 2 ripe bananas, mashed
• 1 1/2 cups gluten-free oat flour
• 1/4 cup almond flour
• 1/4 cup coconut sugar or maple syrup
• 1/4 cup coconut oil, melted
• 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
2. Prepare Flax Egg: In a small bowl, mix ground flaxseed with water and let sit for 5 minutes to thicken.
3. Combine Dry Ingredients: In a large bowl, whisk together oat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Mix Wet Ingredients: In another bowl, stir together mashed butternut squash, mashed bananas, coconut sugar, melted coconut oil, and the prepared flax egg until smooth.
5. Combine and Stir: Add the dry ingredients to the wet ingredients and mix until well combined. Fold in walnuts or chocolate chips if desired.
6. Bake: Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted comes out clean.
7. Cool and Slice: Allow the bread to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This vegan and gluten-free banana and butternut squash bread is moist, subtly sweet, and packed with flavor. The combination of bananas and butternut squash results in a light and fluffy texture, making it a great option for anyone looking for a satisfying, plant-based loaf. Enjoy a slice plain or with a slather of almond butter for extra richness!

Savory Butternut Squash & Herb Focaccia (Gluten-Free)

A savory twist on traditional focaccia, this Savory Butternut Squash & Herb Focaccia is both gluten-free and bursting with flavor. The combination of butternut squash and fresh herbs, like thyme and rosemary, adds depth and richness to this Italian-inspired bread. With a slightly crispy crust and soft, fluffy interior, this focaccia is ideal as an appetizer, side dish, or base for a gourmet sandwich.

Ingredients:

• 1 cup roasted butternut squash, mashed
• 1 1/2 cups gluten-free all-purpose flour
• 1 cup gluten-free oat flour
• 2 large eggs, beaten
• 1/4 cup olive oil (plus extra for brushing)
• 1 tablespoon honey or maple syrup
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon sea salt
• Fresh cracked black pepper

Instructions:

1. Prepare Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking pan or line with parchment paper.
2. Combine Dry Ingredients: In a large bowl, combine all-purpose flour, oat flour, baking powder, baking soda, salt, and black pepper.
3. Mix Wet Ingredients: In another bowl, whisk together the mashed butternut squash, eggs, olive oil, and honey or maple syrup until smooth.
4. Add Herbs and Combine: Fold the fresh rosemary and thyme into the wet ingredients, then pour the wet mixture into the dry ingredients and stir until a thick dough forms.
5. Press into Pan: Spread the dough evenly into the prepared pan, then use your fingers to create small indentations across the surface. Brush the top with additional olive oil.
6. Bake: Bake for 30-35 minutes or until golden brown on top and cooked through.
7. Serve Warm: Remove from the oven and let cool slightly before slicing.

This savory butternut squash focaccia is a crowd-pleaser with its golden crust and herby flavors. The butternut squash adds a hint of sweetness and keeps the bread moist, while the herbs bring an aromatic, earthy quality to each bite. Perfect for dipping in olive oil or serving with a cheese platter, this gluten-free focaccia will quickly become a favorite at your table.

Gluten-Free Butternut Squash & Chia Seed Bread

This Gluten-Free Butternut Squash & Chia Seed Bread is packed with fiber and nutrients, making it a wonderfully nourishing choice. Butternut squash gives the bread its vibrant color and adds natural sweetness, while chia seeds provide a delightful crunch and a boost of omega-3s. This bread has a tender crumb and is perfect for a healthy breakfast or a hearty snack, especially when paired with a spread of almond or sunflower butter.

Ingredients:

• 1 cup roasted butternut squash, mashed
• 1 1/2 cups gluten-free oat flour
• 1/4 cup almond flour
• 2 tablespoons chia seeds
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. Combine Dry Ingredients: In a large bowl, whisk together oat flour, almond flour, chia seeds, baking powder, baking soda, cinnamon, and salt.
3. Mix Wet Ingredients: In another bowl, mix the mashed butternut squash, eggs, coconut oil, and honey or maple syrup until smooth.
4. Combine and Stir: Add the dry ingredients to the wet ingredients and stir until just combined.
5. Bake: Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Slice: Allow the bread to cool for 10 minutes before transferring it to a wire rack to cool completely.

With its vibrant color and nutrient-dense ingredients, this butternut squash and chia seed bread is a wholesome choice for any meal. The chia seeds add texture and boost the fiber content, making each slice satisfying and filling. Enjoy a slice warm or cold, topped with your favorite spread, for a nourishing treat.

Gluten-Free Butternut Squash Chocolate Chip Bread

For a sweet, chocolatey treat, this Gluten-Free Butternut Squash Chocolate Chip Bread is sure to satisfy. The butternut squash provides natural moisture and a hint of sweetness that pairs perfectly with rich, melted chocolate chips. The result is a soft, fluffy loaf with a balance of flavors and a touch of indulgence, perfect for dessert or as a special snack.

Ingredients:

• 1 cup roasted butternut squash, mashed
• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
2. Combine Dry Ingredients: In a large bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In another bowl, stir together the mashed butternut squash, coconut sugar, melted coconut oil, eggs, and vanilla extract until smooth.
4. Combine and Stir: Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
5. Bake: Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy warm or at room temperature.

This gluten-free chocolate chip butternut squash bread is a delightful, dessert-like loaf that combines indulgent chocolate with the natural sweetness of squash. With each bite, you’ll enjoy a hint of earthy squash flavor balanced by the richness of chocolate, making it a hit with kids and adults alike.

Gluten-Free Butternut Squash & Sunflower Seed Bread

For a hearty, nutty bread option, try this Gluten-Free Butternut Squash & Sunflower Seed Bread. Sunflower seeds add a wonderful crunch to the moist butternut squash base, and their subtle nuttiness complements the earthy squash flavors perfectly. This loaf is lightly sweetened with a hint of honey, making it a great savory-sweet choice for breakfast or an on-the-go snack.

Ingredients:

• 1 cup roasted butternut squash, mashed
• 1 1/2 cups gluten-free oat flour
• 1/4 cup coconut flour
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup olive oil
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sunflower seeds, plus extra for topping

Instructions:

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Combine Dry Ingredients: In a large bowl, whisk together oat flour, coconut flour, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In another bowl, whisk the mashed butternut squash, eggs, honey, and olive oil until smooth.
4. Combine and Add Seeds: Add the dry ingredients to the wet ingredients and stir until combined. Fold in the sunflower seeds.
5. Bake: Pour the batter into the prepared loaf pan, sprinkle additional sunflower seeds on top, and bake for 45-50 minutes or until a toothpick comes out clean.
6. Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Enjoy warm or toasted.

The hearty texture of this sunflower seed and butternut squash bread makes it a fantastic option for those seeking a bit of crunch in their loaf. Sunflower seeds provide a nutritious boost, while the moist, earthy butternut squash base keeps it satisfying and flavorful. Perfect as is or topped with a bit of butter or cream cheese for a tasty treat!

Gluten-Free Butternut Squash & Rosemary Bread

This Gluten-Free Butternut Squash & Rosemary Bread combines the subtle sweetness of butternut squash with the earthy, aromatic notes of fresh rosemary, creating a loaf that’s savory yet slightly sweet. Perfect as an accompaniment to soups or stews, this bread adds a touch of warmth to any meal, making it a wonderful addition to fall and winter menus.

Ingredients:

• 1 cup roasted butternut squash, mashed
• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup almond flour
• 1/4 cup olive oil
• 2 large eggs
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon honey (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Combine Dry Ingredients: In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In a separate bowl, combine the mashed butternut squash, olive oil, eggs, and honey (if using). Mix until smooth.
4. Combine Ingredients: Add the dry ingredients to the wet mixture and fold in the chopped rosemary. Stir until just combined.
5. Bake: Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve.

This savory butternut squash and rosemary bread has an aromatic flavor that pairs beautifully with soups or hearty main dishes. With its soft crumb and herb-infused aroma, each slice is a comforting reminder of the cozy, cold-weather season.

Gluten-Free Butternut Squash & Apple Spice Bread

This Gluten-Free Butternut Squash & Apple Spice Bread brings together the natural sweetness of squash and apples with the warm flavors of cinnamon and nutmeg. The result is a moist and fragrant loaf that’s perfect for breakfast or dessert, capturing the essence of autumn in every bite.

Ingredients:

• 1 cup roasted butternut squash, mashed
• 1 cup gluten-free oat flour
• 1/2 cup almond flour
• 1/2 cup grated apple (peeled and cored)
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions:

1. Preheat Oven: Preheat oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. Combine Dry Ingredients: In a large bowl, mix together oat flour, almond flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
3. Prepare Wet Ingredients: In another bowl, whisk the mashed butternut squash, grated apple, coconut oil, eggs, and honey until smooth.
4. Mix and Combine: Add the dry ingredients to the wet mixture and stir until just combined.
5. Bake: Pour the batter into the loaf pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Enjoy: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy warm or cool.

This squash and apple spice bread is bursting with warm spices and a delightful touch of sweetness, making it a crowd-pleaser at any breakfast table. Its moist, tender crumb pairs beautifully with a hot cup of coffee or tea, offering a perfect slice of fall flavors.

Gluten-Free Butternut Squash & Pumpkin Seed Bread

Loaded with crunchy pumpkin seeds, this Gluten-Free Butternut Squash & Pumpkin Seed Bread is packed with texture and a mild nuttiness that complements the sweet, creamy flavor of butternut squash. This loaf is ideal for those seeking a slightly savory bread with a delightful crunch, making it perfect for toasting or serving with soups.

Ingredients:

• 1 cup roasted butternut squash, mashed
• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup coconut flour
• 1/2 cup pumpkin seeds (pepitas), plus extra for topping
• 2 large eggs
• 1/4 cup olive oil
• 1/4 cup honey
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions:

1. Preheat Oven: Preheat oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. Prepare Dry Ingredients: In a large bowl, whisk together gluten-free flour, coconut flour, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In a separate bowl, combine mashed butternut squash, eggs, olive oil, and honey, stirring until smooth.
4. Combine and Add Seeds: Fold the wet ingredients into the dry mixture until just combined, then gently fold in the pumpkin seeds.
5. Bake: Pour the batter into the loaf pan and sprinkle additional pumpkin seeds on top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Serve: Allow the bread to cool for 10 minutes in the pan, then transfer it to a wire rack. Slice and enjoy.

The crunchy pumpkin seeds give this loaf a wonderful texture that complements the smooth, creamy butternut squash base. With its satisfying crunch and gentle sweetness, this bread is a versatile option, perfect for pairing with savory spreads or enjoying as a simple snack.

Gluten-Free Butternut Squash & Cranberry Bread

This Gluten-Free Butternut Squash & Cranberry Bread marries the sweet, creamy taste of butternut squash with the tartness of cranberries, resulting in a delightful balance of flavors. Perfect for the holiday season or any time you crave a cozy treat, this bread makes for an excellent breakfast option or a tasty snack throughout the day.

Ingredients:

• 1 cup roasted butternut squash, mashed
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup dried cranberries, chopped
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Combine Wet Ingredients: In a separate bowl, mix the mashed butternut squash, honey (or maple syrup), melted coconut oil, and eggs until smooth.
4. Combine and Add Cranberries: Pour the wet mixture into the dry ingredients and fold in the cranberries and walnuts, if using. Stir until just combined.
5. Bake: Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy.

This butternut squash and cranberry bread is a vibrant addition to any table, combining the sweet warmth of squash with the refreshing zing of cranberries. It’s a fantastic option for brunches or holiday gatherings, where it can be served warm with butter or cream cheese, showcasing the best flavors of the season.

Gluten-Free Butternut Squash & Chia Seed Bread

This Gluten-Free Butternut Squash & Chia Seed Bread is a nutritious twist on traditional bread, integrating the health benefits of chia seeds for added texture and nutritional value. The combination of butternut squash and chia seeds not only enhances the flavor but also boosts the fiber content, making it a wholesome choice for any meal of the day.

Ingredients:

• 1 cup roasted butternut squash, mashed
• 1 1/2 cups gluten-free oat flour
• 1/4 cup chia seeds
• 1/4 cup honey or maple syrup
• 1/4 cup almond milk (or any non-dairy milk)
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the oat flour, chia seeds, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, mix the mashed butternut squash, honey (or maple syrup), almond milk, eggs, and vanilla extract until well combined.
4. Mix Together: Add the wet ingredients to the dry mixture, stirring until just combined.
5. Bake: Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Enjoy: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.

This chia seed bread adds a nutritious touch to your gluten-free baking repertoire, with its delightful texture and subtle sweetness. Ideal for toasting and spreading with nut butter or cream cheese, it’s a fulfilling option that combines health benefits with great taste, making it a perfect start to your day.

Gluten-Free Butternut Squash & Almond Butter Bread

Elevate your breakfast with this Gluten-Free Butternut Squash & Almond Butter Bread, where the creamy richness of almond butter complements the natural sweetness of butternut squash. This moist and flavorful loaf is not only gluten-free but also packed with healthy fats and proteins, making it a nutritious option for any time of day.

Ingredients:

• 1 cup roasted butternut squash, mashed
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond butter
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/4 cup almond milk (or any non-dairy milk)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup chopped pecans (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Combine Dry Ingredients: In a large bowl, mix together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. Mix Wet Ingredients: In a separate bowl, combine the mashed butternut squash, almond butter, honey (or maple syrup), almond milk, and eggs until smooth.
4. Combine Mixtures: Add the wet mixture to the dry ingredients, mixing until just combined. Fold in the chopped pecans, if using.
5. Bake: Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy.

This butternut squash and almond butter bread is not only delicious but also offers a satisfying, protein-rich option that will keep you energized throughout the day.

Its rich flavor makes it an ideal breakfast or snack, especially when enjoyed warm with a drizzle of honey or additional almond butter. Enjoy the blend of flavors and the wholesome goodness with every bite!

Note: More recipes are coming soon!