Butternut Squash Bread

Cook Time:





Serves Up To:



Nutrition Information

Total Fat17g
Total Carbohydrates52g
Dietary Fiber3g


  • 3½ cups butternut squash (peeled and cut into ½” pieces)

  • 2 Tbsp. olive oil

  • ½ cup softened butter

  • ½ cup sugar

  • ½ cup brown sugar

  • 2 large eggs at room temperature

  • ½ tsp. vanilla extract

  • ¾ cup Blue Diamond Almond Flour

  • ¾ cup whole wheat flour

  • 1 tsp. baking soda

  • 1 tsp. ground cinnamon

  • ¾ tsp. salt

  • ½ cup yogurt


  1. 1

    Preheat oven to 375°F. Place squash on a foil lined baking sheet and drizzle with olive oil. Toss to coat, then bake 25-30 minutes, until very tender. Reduce oven to 325°F. Prepare a 9”x5” loaf pan with nonstick cooking spray.

  2. 2

    Transfer squash to a bowl and use a potato masher to mash until smooth.

  3. 3

    In a large bowl, beat butter, sugar and brown sugar until blended. Add eggs, one at a time, until well combined. Add mashed squash and vanilla.

  4. 4

    In a medium bowl, whisk almond flour, whole wheat flour, baking soda, cinnamon and salt. Alternately add flour mixture and yogurt to the squash mixture, beating well after each addition.

  5. 5

    Bake 55-60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for about 10 minutes, then remove from pan to a wire rack to cool slightly. Cut intopieces and serve.

Made with these products:

Almond Flour Photo

Almond Flour

View Product

Recipes Straight to Your Inbox

Sign up for the latest recipes and product updates

I confirm that I would like to receive emails from Blue Diamond Almonds, and have read and agree to the privacy policy and terms of service.
By signing up, you agree and provide consent to receive from us (and our affiliates) marketing communications on upcoming specials and promotions at the email address provided. For more information, please visit our Privacy Policy. You can unsubscribe at any time by clicking the link in the email.