I apologize for sharing this recipe…
Why? Because you literally won’t be able to stop eating it!
I mean this bread is so unbelievably good I had to bake it three times to get these photos.
What happened to the first two batches you ask?
They were immediately devoured… by yours truly 🙂 Hey, at least I waited for the loaf to exit the oven!
Don’t judge me too harshly. You’ll be doing the same thing once you pull a pan of this delectable bread out of the oven.
Your home will instantly light up with the aroma of freshly baked fall (yes that’s a scent… although it smells an awful lot like cinnamon and nutmeg).
In fact, this bread is so addictive that I’m eating a slice right now!
Literally, typing, chewing and reluctantly smashing crumbles into my key board. Even if a letter jams, it’s worth it, I swearrrrrrrrrrr (shoot spoke too soon).
The coolest part about this recipe? You can swap the butternut squash with just about any other ingredient of similar consistency.
I’ve swapped butternut squash for pureed pumpkin, bananas, even beets! This recipe might be the perfect base for your favorite gluten free breads.
Unlike most gluten free breads, this recipe is ridiculously easy and inexpensive to whip up!
It utilizes basic kitchen ingredients, and guess what else?! The recipe calls for only one type of flour!
Finally… a gluten free recipe that won’t break the bank with expensive flours and hard to find/pronounce ingredients!
As we all know gluten free ingredients can be extremely expensive. We cut costs (but don’t miss out on flavor) by making our own flours! As an example try our coconut flour recipe here!
It gets better…
Not only does this recipe use easy to find ingredients… the ingredients in this recipe are all natural!
As with all food on our blog, we work hard to create recipes using only natural ingredients. Ingredients that are clean, healthy and most importantly in their purest form.
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Ingredients that are meant to fuel our bodies and give us the energy we need to help us function efficiently!
Now you’re probably wondering why you wouldn’t just eat a salad if you wanted something nourishing for your body.
And you’re absolutely correct! A salad is far more nourishing than a slice of bread. But lets be honest… at this time of year (excuse me… all year long for some of us) we know it can be extremely hard to say no to yummy treats.
So if you’re going to enjoy a slice of bread… it should be bread like this!
No preservatives, no scary additives, no processed foods. Your body won’t miss any of these ingredients and will thank you for making the healthier choice!
Gluten Free & Vegan Butternut Squash Bread
Here we go! Enjoy this scrumptious recipe with an egg on top. Served as a side dish, or as the bread for your favorite sandwich!
Let us know in the comments below how you used this recipe 🙂
- 1 1/2 Cups Butternut Squash (You can substitute Pumpkin or Banana) – Cooked/Pureed
- 1 1/2 Cups [url href=”https://www.thelittlepine.com/go/oat-flour”]Gluten Free Oat Flour[/url] – (I’ve used [url href=”https://www.thelittlepine.com/go/coconut-flour”]Coconut Flour[/url] many times and LOVE it! This also makes this bread paleo. However after a few comments from readers swapped it back to Oat Flour.)
- 1/3 Cup [url href=”https://www.thelittlepine.com/go/maple-syrup”]Maple Syrup[/url]
- 2 Tbl [url href=”https://www.thelittlepine.com/go/ground-flaxseed”]Ground Flaxseed[/url]
- 1/4 Cup [url href=”https://www.thelittlepine.com/go/coconut-oil”]Coconut Oil[/url]
- 2 Tsp [url href=”https://www.thelittlepine.com/go/baking-powder”]Baking Powder[/url]
- 1 1/2 Tsp [url href=”https://www.thelittlepine.com/go/cinnamon”]Cinnamon[/url]
- 1/4 Tsp [url href=”https://www.thelittlepine.com/go/ground-ginger”]Ginger[/url]
- 1/2 Tsp [url href=”https://www.thelittlepine.com/go/sea-salt”]Salt[/url]
- Preheat oven to 375
- Grease the 8 inch loaf pan (I use coconut oil)
- Take ground flaxseed and combine with 6 Tbl of water. Stir until combined and place in the fridge for 15 minutes
- Mix the dry ingredients in a large bowl (Coconut flour tends to lump together. Make sure to get the lumps out with a fork or strainer)
- Mix the wet ingredients a smaller bowl. Make sure the butternut squash puree has a smooth consistency (I toss all the wet ingredients into my blender to make sure everything is combined smoothly and the pureed)
- Add the dry ingredients to the wet ingredients (Again, I toss the dry ingredients into my blender with the wet ingredients. Sometimes coconut flour lumps together so this helps to get the lumps out)
- Pour the batter into a loaf pan
- Bake for 40-45 minutes. You will know the bread is done when a toothpick in the center comes out clean and the edges begin to brown. Enjoy!