Butternut Squash Bread



I will admit that I have had squash in the past and more recently that I didn’t like.  I don’t know if it was the particular squash or just the way it was prepared.  However, since I started cooking squash in the past couple of years, most of what I’ve made has been very tasty and did not have that nasty squashy flavor that I always associated with it.

I’ve also learned that squash is very easy to cook.  If you don’t want to deal with cutting a hard squash, just roast it whole.  If you are able to cut it in half, that will speed up the cooking time. Some are not so hard to cut and can be peeled and steamed like in this recipe.  I’ve also cooked squash in my pressure cooker.

For this month’s quick bread loaf challenge I thought of making a pumpkin bread, since I don’t yet have a recipe for that on my blog.  However, I wanted to do something a little less common, and so I used butternut squash puree instead of pumpkin.  I haven’t tried this recipe with pumpkin, but I bet it would work just as well.  This bread rose well, it was soft and moist, but not too moist.  It tasted much like pumpkin bread, but the butternut squash has a gentle flavor of its own.  My family loved it, and it was gone in no time.


5.0 from 1 reviews
Butternut Squash Bread
Wet Ingredients
  • 2 cups butternut squash puree (1 med. squash)
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 4 large eggs
  • ⅔ cup melted coconut oil (or vegetable oil)
  • ⅔ cup water
Dry Ingredients
  • 1¼ cups sorghum flour
  • 1 cup millet flour
  • ¾ cup potato starch
  • ½ cup tapioca starch
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons xanthan gum
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 cup chopped toasted pecans or walnuts
  1. Preheat oven to 350°. Grease two 9 x 5 inch loaf pans.
  2. Prepare the butternut squash puree. (Peel, remove seeds, cut in chunks, and steam about 20 minutes or until tender. Puree with a blender or food processor.)
  3. In the bowl of your mixer, combine the wet ingredients.
  4. In a separate bowl, combine the dry ingredients except for the nuts.
  5. Add the dry ingredients to the wet and mix just until moistened. Stir in the nuts. Pour the batter into the loaf pans and bake at 350° for 50 – 60 minutes or until a tester comes out clean.
  6. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. Makes two loaves.
Other add ins would be good in this recipe. Try raisins, dried cranberries, or chocolate chips. You could also vary the spices and try nutmeg, cardamom, or allspice.



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  1. gfe--gluten free easily says

    Oh, this bread looks and sounds terrific, Linda! I do love the "gentle" flavor of butternut … great description. Diane's theme is really a great one, isn't it? My "scared silly" dish is cooking as we speak. :-)


  2. Sarena Shasteen - The Non-Dairy Queen says

    Looks delicious! I just made butternut spice muffins last Saturday! I love butternut squash in baked goods!

  3. Iris says

    Looks delicious! I love adding squash to baked goods; gives them an added sweetness without adding more sugar.

  4. Gretchen says

    I made this recipe exactly as written. Then I died and went to heaven. It is delicious! Thanks for a wonderful bread!

    • Marsha says

      YOU TOO???!!! Linda is the ‘Queen of GF Quisine’ as far as I am concerned!!! Her Bun/Foaccia Bread recipe has changed my husband’s mind about GF Bread forever!!! Thank you, Thank you and ohhh yeahhh, Thank you, Linda!!!

  5. Sandy says

    Today is baking day and I just put two butternut squash in the oven before checking my e-mails. Your timing is perfect. We will be having chicken and noodle stew with squash bread. I love that I will be hiding a little vegetable in there. The boys will never know. Thanks for all your great recipes.

  6. Laura Kulnane says

    This is SO, SO, SO GOOD!!!!! I used brown rice flour instead of millet (because I didn't have any) and baked in 3 smaller loaf pans but other than that I followed the recipe exactly.. it looks beautiful, it rose properly, it is light and delicious!! Thanks so much for the recipe!

  7. Anonymous says

    Want to try this recipe,but can't find sorghum flour. What do you recommend for a substitution? Thanks.

  8. Linda says

    I suggest brown rice flour. I would try increasing the amount of millet flour to 1 1/2 c. and then using 3/4 c. brown rice flour. Let me know how it goes!

  9. Maresa Ricoca says

    This recipe looks awsome, except I can’t have eggs, would it come out the same without the eggs? Haven’t liked the wag egg subtitutes work, they usually don’t let the bread or goods that I am baking rise as well. Please advise
    M. Ricoca

    • says

      Maresa, I’m sorry but I don’t have experience baking without eggs. If you decide to give it a try, please let us know what you did and how it turned out.

  10. Squeaky says

    I am pretty new to GF baking so I don’t have all the fancy flour, but I gave these a try subbing the first 4 dry ingredients with an AP GF baking mix. I didn’t have as much squash as I thought but that’s ok, since the recipe calls for 4 eggs I just quartered the recipe! It made 24 perfect little mini muffins! And they are very good. Thanks for sharing your great recipe! I skipped the nuts so I can send them to kindergarten, which is a good thing as my son can’t stop eating them. Next time I will have to bake a larger squash!

    Oh, I used the Kinnickinick mix and baked for 12 minutes.

  11. demi says

    i also wonder for this recipe of yours…2 cups fresh puree is with water or without?sorry i make alot of questions..first time i will make sth with homemade puree…i drained the water so i will use 2 cups or 1?thanks

    • says

      I’m not exactly sure what you mean. I steam the squash and drain the water used for steaming, but I don’t drain the squash itself. It is similar to canned pumpkin, but maybe has slightly more water in it.

      • demi says

        thanks linda!i read online that if i drain the water from pumpkin puree it will be a ration 1:1 in recipes…will use 1 cup and if its too stiff i will add a second one.i dont want to spoil the puree i did so much efford to make..hahahahaha!thanks!will let you knwo how i turned out!

  12. claire silvers says

    Found this recipe yesterday & made a batch for a gluten-free friend: really excellent recipe, wonderful results. My (non gf) son wanted to smuggle some out for his friends.

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