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 moisture, she uses protein-rich Almond Plus AlmondMilk and dairy-free Coconut Milk Yogurt from So Delicious.

Butternut Squash Bread with Dates

So Delicious Dairy Free 3 Course Recipe Contest BadgeThis loaf uses both dairy-free yogurt and almond milk for a double dose of moisture.

For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest

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, Senior 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. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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