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bread with cranberry pieces

Gluten Free Butternut Squash Bread

Delicious gluten free butternut squash bread with dried cranberries
Course Desserts
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 722kcal
Author Charla


  • 1 ¾ cups gluten free flour Bob Red Mills 1 to 1 baking flour(210g)
  • 1 cup butternut squash puree 200g
  • 1 cup coconut sugar 150g
  • ½ cup dairy free butter 100g
  • ¼ cup olive oil 60ml
  • 2 large eggs
  • ½ cup dried cranberries 60g
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon pink salt
  • Handful of pumpkin seeds


  • Preheat the oven to 180c/356/gas mark 4
  • Grease and line a baking loaf pan with parchment paper or a loafer liner
  • Place the gluten free flour, cinnamon, ginger, nutmeg, baking soda, baking powder and pink salt in a medium bowl and set aside
  • Cream the butter and coconut sugar in a medium sized bowl until smooth
  • Add the eggs, olive oil, vanilla and butternut squash puree into the butter/sugar mix and whisk until the mixture is well combined
  • Grab the bowl with the flour blend and add to the wet ingredients (in batches) to form a smooth batter (DON'T overmix) .
  • Use a wooden/silicon spoon to fold the dried cranberries into the batter.
  • Pour the cake batter into the loaf pan and sprinkle the top with pumpkin seeds.
  • Bake for approximately an hour, place a piece of aluminium foil over the pan approximately 45 minutes into baking to stop the bread from browning too much.
  • Test the readiness of the bread by inserting a skewer in the centre. If it comes out clean, it's baked! If not return to the oven and bake for another 10 minutes and check again.
  • Carefully remove the loaf from the pan and place directly onto a cooling rack
  • Serve accordingly and store leftovers in an airtight container


  • Don't over mix the batter as this may result in the top of the loaf being slightly crumbly upon slicing.
  • To prevent the loaf from browning too much cover the loaf with aluminium foil. I do this about 45 minutes into baking. 
  • Double check the readiness of the bread with a skewer. If it's baked, the skewer will come out clean, if not give the bread another 10 minutes to bake through and repeat.
  • Make sure the butter is at room temperature (leave to sit out overnight or a few hours prior to baking). This will ensure the butter and sugar will cream thoroughly.
  • Due to the cake batter being quite dense use a stand mixer or electronic hand mixer this will make mixing so much more easier.
  • The quantity of gluten free flour used may vary according to which brand you use. I use Red Bob Mills 1 to 1 baking flour. 


Calories: 722kcal | Carbohydrates: 90g | Protein: 9g | Fat: 40g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 757mg | Potassium: 170mg | Fiber: 7g | Sugar: 39g | Vitamin A: 3839IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 3mg