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Butternut Squash Loaf

This loaf is healthy and delicious: free from gluten, eggs, dairy, and refined sugar! We love it and hope you do too!

What you need to make this:
  • 1 ¾ cups almond flour

  • ¼ buckwheat flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • ¼ teaspoon ground ginger

  • 1 ½ teaspoons ground cinnamon

  • ¼ cup coconut or avocado oil

  • ¾ cup monk fruit sweetener

  • 3 tbsp ground flax or hemp seed

  • 2 flax eggs and/or Bob's Red Mill egg replacers

  • 1 ½ cups butternut squash puree

  • ¼ cup water


What you need to do to make this:
  1. Preheat oven to 350°F & line a loaf baking tray with clean parchment paper.

  2. In a mixing bowl, whisk together dry ingredients: flour, baking soda, salt, monk fruit sugar, nutmeg, cloves, ginger and cinnamon.

  3. Then add wet ingredients: oil, eggs, squash, and water to the same bowl and mix until well combined.

  4. Pour the batter into the prepared loaf pan and bake for 45-50 minutes until a toothpick inserted in the center comes out clean.

  5. Remove from the oven and allow the bread to cool completely before enjoying

  6. Store covered at room temperature for 3 days or in the refrigerator for up to 1 week.


I love to see you enjoy my recipes! If you make this recipe please take a photo and tag @yourbestlifewithlisa on Instagram.

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