Dairy-Free Winter Squash Bread (with GF alternatives)

19 May

Thanks to a friend who works at a farm, we recently acquired a large amount of frozen winter squash. The olive oil substitute is so delicious here. I adapted this from the recipe from Simplyrecipes.com, one of my favorite food blogs, second only to Mark Bittman. The picture is from that website too, since I forgot to take one…

Pumpkin Bread


1 1/2 cup all purpose flour or for Gluten Free (1/2 cup buckwheat flour, 1/2 cup tapioca starch, 1/2 cup sorghum flour, 1/4 cup millet flour, 1 teaspoon Xantham gum)
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup winter squash or pumpkin purée (canned or fresh)
1/2 cup olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice

Preheat oven to 350°F. Mix together the flour, salt, sugar, and baking soda.

Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly.

Pour into a well-buttered loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. If you don’t have a loaf pan and are using a casserole dish, it takes about 30 minutes.


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