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Acorn squash and sliced squash bread.
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5 from 2 votes

Grain-free Squash Bread with Pumpkin

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.
Prep Time5 minutes
Cook Time50 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: acorn squash, Gaps Diet, gaps diet friendly, gluten free, no sugar added, Paleo

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

Instructions

  • 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