Dairy-Free Butternut Squash Bread
Prep time
Cook time
Total time
Please note that this is a low-fat recipe. If you aren't a fan of the texture of low-fat quick bread, you can add ¼ cup oil (your favorite type for baking). It adds just a few grams of fat per slice, and helps to soften the texture.
Recipe type: Dessert
Cuisine: American
Serves: 1 loaf
  • 1½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons ground ginger
  • 1½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup pureed butternut squash
  • 1 cup sugar
  • ½ cup dairy-free milk beverage
  • 6 ounces Greek-style dairy-free yogurt (can sub ½ cup unsweetened applesauce)
  • 2 eggs, beaten
  • ¼ cup chopped dates, raisins, or dairy-free chocolate chips (optional)
  1. Preheat your oven to 350ºF and grease a 9x5-inch loaf pan.
  2. In a large bowl, whisk together the all-purpose flour, wheat flour, ginger, baking soda, baking powder, and salt.
  3. In a separate large bowl, whisk together the squash, sugar, milk beverage, dairy-free yogurt, and eggs until smooth.
  4. Add the dry ingredients to the wet ingredients, and stir until just combined. Fold in the dates, raisins, or chocolate chips (if using).
  5. Scrape the batter into your prepared loaf pan and even it out.
  6. Bake for 1 hour, or until the surface of the bread is firm to touch.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-butternut-squash-bread