This gluten free, Savory Butternut Squash Bread is the best fall flavored bread recipe! It has a savory, nutty taste thanks to the butternut squash flour and almond flour. This Paleo bread recipe is unsweetened, soft, fluffy, moist and great for making sandwiches or toast.
Squash is so versatile and great for baking. It adds nutrition, flavor and color to baked goods. It can be used in sweet and savory recipes; like pancakes and bread.
Plus, this winter squash bread recipe is easy to make. Since it contains squash powder, you don't have to prep any squash ahead of time. Simply combine the ingredients in a mixing bowl and bake!
Sausage Stuffed Butternut Squash {paleo, Whole30}
This low carb squash bread is made with squash powder, rather than whole squash. (Check out my Rosemary Butternut Squash Bread recipe for one made with whole, steamed squash.)
Butternut squash powder is made from real butternut squash that has been dried and ground into a fine flour. I use Iya Foods butternut squash whole foods powder because it has a great flavor and meets my high quality standards. It is made from 100% American grown butternut squash and is free of additives, dyes and preservatives.
A combination of squash powder, almond flour and arrowroot starch were used to make this gluten free squash bread. The only substitution that I can guarantee is swapping the arrowroot starch for tapioca flour. (As, those two ingredients are usually interchangeable.)
Paleo Pumpkin Bread With
I used Italian seasoning in the loaf pictured, but I've also tried this bread with dried thyme. Other spices that would work well include: oregano, basil and rosemary. You may use fresh or dried herbs, whatever your preference.
This recipe has not been tested without eggs. I do not recommend trying an egg substitute since quite a few eggs are required to make this bread. However, if you make an egg-free version please share the results.
This quick bread squash recipe is made in a bowl (okay, actually two bowls) and baked in the oven. Since this is a yeast free Paleo bread recipe, it's quick to make and bake!
Butternut Squash Breat
Next, make the batter. Combine all the dry ingredients in a large mixing bowl and whisk. In a separate, smaller bowl, whisk together all the wet ingredients.
After making the batter, pour it into a lined 8 x 4 baking pan. Then, sprinkle the uncooked loaf with sesame seeds and flaked sea salt (totally optional, but gives the loaf more character).
Place the bread in your preheated oven and bake at 350 degrees for 45 minutes. After baking, remove the bread from the oven and cool in the pan for 10 minutes. Then, remove the loaf from the pan and cool to room temperature on a wire cooling rack.
Rosemary Almond Flour Pumpkin Bread
Like most Paleo baked goods, this loaf should be stored in the fridge. You can also slice it and store it in the freezer.
This bread is best sliced and toasted in the oven. I love adding toppings such as: mashed avocado, almond milk cream cheese, hummus (not Paleo) or tahini.
Squash is such a great fall baking staple! It adds flavor, moisture and nutrients to any baked good. Here are some more Paleo squash recipes to try:
Roasted Butternut Squash With Mushroom Stuffing (vegan Keto, Gluten Free, Low Carb, Paleo)
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. 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.
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!
Sweet Whole Wheat Butternut Squash Bread
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!
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.
Paleo Butternut Squash Muffins (gf)
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.
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.
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.
Gluten Free Butternut Squash Bread
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.
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.
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.
Crispy Butternut Squash {vegan, Whole30, Paleo}
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.)
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.
Pecan Butternut 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.
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.
Simple Paleo Pumpkin Bread
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.
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.
*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.
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