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Butternut Squash Bread

Cook Time:
110 Minutes
Serves Up To:
8 Servings

Nutrition Information

Total Fat17g
Total Carbohydrates52g
Dietary Fiber3g


Mashed Squash

  • 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 whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • ¾ tsp. salt
  • ½ cup yogurt


    Mashed Squash

    1. Preheat oven to 375°F.

    2. Place squash on a foil lined baking sheet and drizzle with olive oil.

    3. 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.

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

    Bread Mixture

    1. 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.

    2. 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.


    1. Bake 55-60 minutes, or until a toothpick inserted in the center comes out clean.

    2. 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:

    One pound bag of Blue Diamond finely sifted almond flour
    Almond Flour