Butternut Squash and Sweet Potato Loaf

I go through phases when I crave “bread” consistency. Is that a thing? That warm, fluffy, gooey, goodness that reminds me of being in college and waiting for the French Bread at Albertson’s at 4pm. And, after discovering my gluten intolerance, bread isn’t always an option. Well, good bread. I am of the opinion that not all gluten free products taste good and there are some that standout as great. Those better tasting gluten free products are not as easy to get my hands on and have to be ordered or are in limited stores. I have to give a “high five” to Canyon Bakehouse. They are the best GF bread easily found and their bagels are delicious!

In addition to craving bread, I also am always on a quest to make healthy bread alternatives. Which is how this Grain Free Butternut Squash and Sweet Potato Loaf was born. I ate half of it before the day was done. Oh well… I also made this loaf grain free. Which is another one of my quests. I am kind of giggling. The full name would be Grain, Gluten & Dairy Free Butternut Squash and Sweet Potato Loaf. For real?? HA! It kind of sounds like a crazy aunt or uncle who has been married five times.

Butternut Squash & Sweet Potato Loaf

Grain, Gluten & Dairy Free Butternut Squash and Sweet Potato Loaf

½ cup of roasted and mashed sweet potatoes

¼ cup of roasted and mashed butternut squash

1 small mashed banana

3 eggs

1 tbs vanilla

1 cup of almond flour

¼ cup coconut flour

¼ cup arrowroot starch

1 tsp of baking soda

1 tsp of baking powder

20 drops of liquid stevia

Pinch of salt

1 tsp of dried ground ginger

¼ cup of melted coconut oil

A handful of chopped walnuts

  1. In a large mixing bowl combine all the dry ingredients: almond flour, coconut flour, arrowroot starch, baking soda, baking powder, ginger and salt.

  2. In a separate mixing bowl combine all wet ingredients: sweet potatoes, butternut squash, banana, eggs, vanilla, stevia and coconut oil.

  3. Mix the wet ingredients into the dry ingredients and mix will.

  4. Sprinkle walnuts on the bottom of the loaf pan.

  5. Pour mixture into a prepared loaf pan and level mixture.

  6. Bake at 325 degrees for 35 minutes.

  7. Top with vanilla or plain yogurt and orange zest or chopped walnuts if you want to add the extra.

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Welcome to Savoring Presence! 

Hi, I'm Alison.  I am a gluten and dairy free home chef, fit foodie and a yoga teacher. Savoring Presence is a journey simplify the relationship between food, fitness, happiness and overall wellness. Join me as I explore the best tasting healthy foods, clean products, staying active and living a balanced lifestyle. 


Eat well, live well, be well savoring the precious present. 

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