This moist, sweet bread delivers all of the warm, spiced flavors of traditional pumpkin bread in one grain-free loaf! It is packed with vitamins, fiber and naturally sweetened.
3/4 cup Pumpkin, Butternut Squash or Acorn Squash (roasted and mashed or canned)
1/2 cup Coconut Flour
1/4 cup Honey
1/4 cup Coconut Oil (or Butter) melted
1 tsp Vanilla
1 tsp Lemon juice or Apple Cider Vinegar
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ginger
1/4 tsp Cloves
1/2 tsp Salt
To Roast Squash:
- Preheat oven to 400 degrees F.
- Cut acorn or butternut squash in half lengthwise. Scoop out seeds.
- Lay squash cut side down on a rimmed baking sheet or glass dish.
- Bake for 45 minutes or until squash is soft to the touch.
- Cool for a few minutes, then scoop out the flesh.
- Reserve 3/4 cup for use in this recipe. Portion out the squash into separate containers and freeze for later use. (Or add some salt and butter and enjoy as a side dish with tonight’s dinner!
To Make Bread/Muffins:
- Preheat oven to 350 degrees F.
- Line the bottom of a 4″ x 8″ loaf pan with parchment paper and grease the sides of the pan with coconut oil or butter. If making muffins, prepare muffin pan with parchment paper or silicone liners.
- Add all ingredients to a food processor or blender. Alternatively, you can mix by hand with a whisk. If whisking, be sure the pumpkin or squash is smashed as smooth as possible first.
- Blend or whisk until smooth.
- Pour batter into prepared bread pan or muffin tins.
- Bake at 350 degrees for 45-50 minutes for bread or 15-18 minutes for muffins. To check for doneness, lightly touch the top of the bread. If it is set-up and mostly firm to the touch, it is done.
- *Important if making bread* If you notice that your bread is getting a little too brown, loosely cover it with aluminum foil. I usually need to cover mine after about 25 minutes. (Honey tends to cook faster than other sweeteners)
- Allow bread to cool in the pan or muffin tins for 10-15 minutes. The bread will firm up as it cools. Store bread/muffins in an airtight container in the refrigerator for best results.
* Can substitute 1 TBSP Pumpkin Pie Spice for individual spices (cinnamon, nutmeg, ginger, cloves).
* Acorn or butternut squash will naturally yield a slightly sweeter bread than pumpkin. The version in the photos is made with acorn squash. Yum!
* If making bread, please take a look at the bread after 25ish minutes. Check to make sure it is not getting too brown. If it is, loosely cover it with aluminum foil to prevent burning. See important note in the instructions.
- Prep Time: 15
- to roast squash if needed: 45
- Cook Time: 45
Keywords: Coconut Flour, Pumpkin, Butternut Squash, Acorn Squash, Grain-Free