Butternut Squash Bread with Dates


This quick-style butternut squash bread is a “dessert” recipe entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Ericka Lynch. For an extra infusion of moisture, she uses almond milk and dairy-free coconut milk yogurt from So Delicious.Dairy-Free Butternut Squash Bread Recipe with Dates

Special Diet Notes & Options: Butternut Squash Bread

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, tree nut-free, and vegetarian.

Butternut Date Bread
Prep time
Cook time
Total time
This recipe was submitted by Ericka Lynch for entry in the So Delicious Dairy Free 3-Course Recipe Contest.
Serves: 1 loaf
  1. Preheat your oven to 350ºF.
  2. Mix the flours, ginger, baking soda, and baking powder in a large bowl.
  3. In a separate large bowl, combine the squash, sugar, almond milk, yogurt, and eggs until smooth.
  4. Add the dry ingredients to the wet ingredients, then fold in chopped dates.
  5. Place in greased loaf pan, then bake 1 hour, or until the surface of the bread is firm to touch.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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