Grain-Free Squash and Pumpkin Bread

This lightly sweetened grain-free squash and pumpkin bread is moist and delicious. It’s one of the perfect ways to enjoy the Fall/Autumn season in bread form.

This bread is also GAPS diet legal, paleo, grain-free, gluten-free, and dairy-free if you use avocado oil.

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I make this bread weekly for my family and it’s packed with nutrients and a subtle sweetness. It has a moist texture, and it’s packed with minerals and healthy fats. This squash bread has become a staple in our home.

Make this Gluten-Free Grain-Free Squash Bread

You will need:

• Leftover baked or roasted acorn squash (check out the recipe for that below or here)
• Pure pumpkin puree
• Blanched Almond Flour
• Ghee or Avocado Oil (for dairy free)
• Honey
• Eggs
• Apple Cider Vinegar
• Sea salt
• Baking soda
• Pure Vanilla Extract or Vanilla bean paste

Tools:

• Bread Loaf Pan
• Whisk
• Mixing bowl
• Measuring spoons
• Parchment paper or greased pan
• Baking sheet (for roasting Acorn Squash)

Steps to Make Gluten-Free Squash Bread

If you don’t already have some roasted squash, it’s super simple to make some.

1

Roasted Acorn Squash

Delicious Acorn Squash is roasted until caramelized and delicious. All you need is a squash and an oven for this delicious Fall recipe.

Check out this recipe

Make Grain-Free Squash Bread with Pumpkin

Grain-free Squash Bread with Pumpkin

5 from 2 votes

This lightly sweetened grain-free squash and pumpkin bread is moist and delicious. It's one of the perfect ways to enjoy the Fall/Autumn season in bread form. This bread is also GAPS diet legal, paleo, grain-free, gluten-free, and dairy-free.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 50 minutes mins

Course: Breakfast, Snack

Cuisine: American

Ingredients Method

Ingredients

  

• 1/3 cup Leftover baked or roasted acorn squash packed
• 3/4 cup Pure pumpkin puree not pie filling
• 2 cups Blanched Almond Flour
• 1/4 cup Ghee or Avocado Oil for dairy free
• 1/4 cup Honey
• 1 Eggs
• 2 egg yolks
• 1 tsp Apple Cider Vinegar
• 1/8 tsp Sea salt
• 1/2 tsp Baking soda
• 1/2 tsp Pure Vanilla Extract or Vanilla bean paste

Method

 

1. Preheat your oven to 350 degrees
2. Begin by mixing your dry ingredients: almond flour, sea salt, and baking soda.
3. Next, add 1 whole egg and two egg yolks, apple cider vinegar, oil (or melted ghee), honey, vanilla extract, pumpkin puree, and cooled acorn squash.
4. Mix all ingredients
5. The batter will be thick.
6. Add the mixture to a loaf pan that is lined with parchment or oiled and smooth the top.
7. Place it in the oven and bake for 45-50 minutes or until a toothpick inserted comes out clean.
8. Allow to cool for 10-15 minutes

• Preheat your oven to 350 degrees
• Begin by mixing your dry ingredients: almond flour, sea salt, and baking soda.
• Next, add 1 whole egg and two egg yolks, apple cider vinegar, oil (or melted ghee), honey, vanilla extract, pumpkin puree, and cooled acorn squash.
• Mix all ingredients
• The batter will be thick.
• Add the mixture to a loaf pan that is lined with parchment or oiled and smooth the top.
• Place it in the oven and bake for 45-50 minutes or until a toothpick inserted comes out clean.
• Allow to cool for 10-15 minutes

Slice and enjoy

It stores well in the fridge for up to a week.

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