1-Bowl Butternut Bread

1-bowl butternut squash bread made with butternut squash purée, nut butter, and oat flour. Perfect for a hearty fall breakfast bread! 

Hello!

Since we last chatted daylight savings time went into “Fall backwards” mode, leaving us with an extra hour of  sleep and an abruptly dark dinnertime.

Everyone says that the day after Halloween is officially the start to the “holiday season”.

Nothing felt drastically different on November 1st save the mostly full bowl of Halloween candy by the door.

(I got a whopping TWO trick-or-treaters, guys!)

Bu when I scheduled my 8-week hair appointment with my stylist yesterday she said “Enjoy the holidays!”– that’s when it hit me.

I won’t see her until January and the holiday hustle is upon us, hair highlighted or not.

If you’re tired of pumpkin but still feeling like baking something cozy and orange, read on.

This 1-Bowl Butternut Bread is made with less than 10-ingredients that are vegan, gluten-free, oil-free, and naturally sweetened!

How to Make 1-Bowl Butternut Bread

I dare you not to say butternut (commonly referred to in my house as b-nut) bread and smile.

It’s a thing.

This bread went through lots of trials but I wouldn’t take no for an answer because butternut bread is one plant-based alliteration I couldn’t do without.

Everyone loves a good before and after progress picture, right?

Last week I shared some ugly photos of the original bread on Instagram.

If that smashed and sunken bread was the “before”, consider this post the official  “after”.

This b-nut bread warm, moist, perfectly sweet and spiced, and so easy to make.

Cece’s Veggie Co. Organic Butternut Squash Spirals

Butternut squash adds moisture and creaminess to the recipe.

For the butternut squash, I used a mix of butternut squash purée and Cece’s Veggie Co. Organic Butternut Squash Spirals to create a sweet squash flavor and orange color.

Don’t worry, we use an entire can of butternut squash purée in this recipe so you won’t have any forlorn leftovers. 

If you don’t have butternut squash purée on hand you can sub pumpkin instead, or, make your own by blending up roasted butternut squash until smooth. 

The Cece’s Veggie Co. Organic Butternut Squash Spirals add texture and intrigue to each slice.

I love these organic pre-packaged butternut squash noodles that are ready to go straight from the container with zero prep time required!

They’re perfect to finely chop and add to baked goods to emphasize the color and flavor of this bread.

How to Serve 1-Bowl Butternut Bread

This 1-Bowl Butternut Bread is ideal for a breakfast, snack, dessert, or sharing with friends this season.

It’s packed with protein, fiber, and complex carbs to keep you going strong this time of year!

Try baking a loaf to share at the office or gifting one for friends and family over the holidays.

For even more texture, try throwing in 1/2 cup chopped walnuts, pecans, or dried fruit.

I love mine smeared with nut butter and served with a glass of almond milk.

Enjoy!

More Vegan Bread

• Cinnamon Tahini Walnut Banana Bread

• Strawberry Banana Bread

• Orange Cranberry Bread

• Dark Chocolate Banana Bread

• Black Sesame Butter Banana Bread

• 1-Bowl Butternut Bread

• Vegan & Gluten-Free Cinnamon Raisin Bread

• Blueberry Banana Breakfast Bread

• Vegan Banana Chocolate Chunk Bread

• Pumpkin Chocolate Chunk Bread

• 1-Bowl Tahini Date Nut Bread

• Pumpkin Spice Bread

I Want to Hear From You

If you make this 1-Bowl Butternut Bread recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

1-Bowl Butternut Bread

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Flora & Vino
• Total Time: 1 hour 20 minutes
• Yield: 8-12 slices

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Description

1-bowl butternut squash bread made with butternut squash purée, nut butter, and oat flour. Perfect for a hearty fall breakfast bread!

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Ingredients

• 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water)
• 1 1/2 cups butternut squash purée (~15 oz. can)
•  ~1 cup Cece’s Veggie Co. Organic Butternut Squash Spirals, finely chopped
• 1/2 cup neutral nut butter (I used almond butter!) 
• 1/2 cup pure maple syrup
• 2 1/2 cups gluten-free oat flour
• 1 tsp baking powder
• 1 1/2 tsp ground cinnamon
• pinch of nutmeg

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Instructions

1. Preheat the oven to 350°F and line a bread pan with parchment paper or lightly grease it with coconut oil.
2. In a large mixing bowl, whisk together the ground flaxseed and water. Let it sit for ~5 minutes to thicken, then add in the butternut squash purée, nut butter, and maple syrup.
3. Sift in the oat flour, baking powder, cinnamon, and nutmeg  into the wet mixture and stir well to combine. Fold in the chopped butternut squash spirals The batter should be quite thick and slightly fluffy.
4. Spoon the batter into the lined loaf pan and use a spatula to spread into an even layer.
5. Optional: Garnish the top with more chopped butternut. Press down lightly to ensure they stick to the batter.
6. Bake bread for for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow bread to cool completely before slicing.
8. Store leftovers in the fridge for up to one week and freeze for longterm storage.

• Prep Time: 20 mins
• Cook Time: 60 mins
• Category: Bread, Breakfast, Dessert
• Method: Oven-Bake
• Cuisine: Vegan, Gluten-Free, Refined Sugar-Free, Oil-Free

This post is brought to you by Cece’s Veggie Co., but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!