Butternut Squash Bread

5 from 3 votes

Make chocolate butternut squash bread using gluten-free oat flour, Greek yogurt, and butternut squash puree.

Prep Time10

Cook Time50

Cooling Time1

Total Time2

Course: Breakfast, Snack

Cuisine: American

Diet: Low Calorie

Servings: slices

½ cup Butternut Squash Puree in a can or make your own by roasting squash then blending
2 Egg Whites
½ cup Unsweetened Applesauce
⅓ cup Nonfat Greek Yogurt
½ cup Coconut Sugar or sugar of choice
¼ cup Olive Oil
1 ½ teaspoons Almond Extract or vanilla extract
¼ cup Unsweetened Almond Milk or milk of choice
1 ⅓ cup Oat Flour or gluten free oat flour
⅔ cup Cacao Powder or unsweetened cocoa powder
1 teaspoon Baking Soda
1 teaspoon Baking Powder
¼ teaspoon Salt
¼ cup Mini Chocolate Chips use dairy free if needed

Preheat oven 350 F. Prepare a loaf pan by spraying with nonstick cooking spray.
Using a standing mixer or bowl for hand mixer, add applesauce, Greek yogurt and oive oil mix to combine smooth.
Continue to combine, then mix in sugar, egg whites and almond milk mix until fluffy.
Add butternut squash, almond extract, sea salt, baking soda, baking powder and cocoa powder. Mix to combine.
Slowly add the oat flour to the batter while continuing to mix. Do not over mix.
Add mini chips to the batter and fold in by hand reserving a few chips to sprinkle on top when finished. Transfer batter to prepared bread pan.
Bake at 350 F 45-50 minutes until a toothpick can be removed clean from the center.
Remove from the oven and cool in the pan 1 hour before slicing and serving.

Avoid dry butternut squash bread by properly measuring out the oat flour by spooning it into the measuring cup instead of scooping it.
Let the bread cook for a full hour before slicing it so it doesn’t crumble and fall apart.
The dark color of the cacao powder hides the browning of the bread, so be sure to use the toothpick method to check the doneness.