Butternut Squash and Almond Butter Bread

Butternut Squash and Almond Butter Bread

I’ve really been embracing the winter squash this fall/winter. It’s incredible how many varieties there are! My new found love of preparing food for my family has opened my eyes to the beautiful bounty of the market all year round. In the past I would have just waited impatiently for the summer, when farmers markets are ‘worthwhile’. While summer produce is still my favorite, I now find the beauty in all seasonal produce. Shopping locally and choosing fruits and veggies that are in season is one of the easiest ways you can be good to your body. When you buy locally you can be more sure that food is at it’s peak of freshness. It hasn’t been stuck in a shipping crate for weeks while going over seas and had the chance to lose flavor and vital nutrients. When food has to be shipped from around the world, it is usually picked before the peak of it’s flavor in order to survive the long trip to your local grocery store. This leaves you with old produce which will likely spoil within a few days of purchase. No good, for your health or your wallet! Plus if you buy seasonal produce, you’ll be making sure you give your body a plethora of diverse nutrients all year round!

Butternut squash has a delicious delicate nutty flavor that lends itself extremely well to soup. In fact, before experimenting with this bread, I believe soup was the only way I’d ever eaten butternut squash! I’m glad to have branched out. This butternut squash bread is moist, fluffy and delicious. I happily enjoyed a slice with ghee and honey alongside my morning tea. Heaven!

Butternut Squash and Almond Butter Bread


  • 1 1/2 cups roasted butternut squash
  • 1/2 cup almond butter
  • 1 1/2 cups almond flour
  • 1 1/2 cups gluten free All Purpose Flour
  • 3/4 cup almond milk
  • 1 egg
  • 1/3 cup maple syrup
  • 3 tbsp honey
  • 3 tbsp melted coconut oil
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/4 tsp nutmeg


  1. Set oven to 400 degrees
  2. Skin butternut squash, remove seeds and chop into chunks
  3. Toss butternut squash in olive oil and salt and spread onto baking sheet
  4. Bake for 20 minutes
  5. Remove from oven and allow to cool slightly
  6. Lower oven temperature to 350 degrees
  7. Once cooled, mash up butternut squash in a medium bowl
  8. Add milk, egg, melted coconut oil, maple syrup, honey and almond butter and mix well until combined
  9. In another small bowl, combine almond flour, all purpose flour, baking soda, baking powder, spices and salt
  10. Add dry ingredients to wet ingredients and mix well
  11. Pour batter into greased loaf pan and bake in oven for 1 hour or until toothpick comes out clean when inserted




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