Butternut Squash Coconut Loaf

Ok so this recipe started as a complete experiment for my friends birthday afternoon tea but I now love it – so simple and you can eat it sweet or savoury, for breakfast, snack, lunch, dinner or pud!

This versatile loaf was so easy to make and used only a few ingredients – absolute winner in my book!


400g Roasted butternut squash (cooked weight)

Half a cup of coconut flour

3 eggs

1 1/2 tsp baking powder

Half a tin of full fat coconut milk



  1. For the squash, chop into inch size pieces  (I left the skin on because peeling it is a real pain, but peel if you’d prefer!) – you’ll probably need about half of a medium sized squash, seeds removed. Spread out on a baking tray, season with salt and pepper and drizzle with a bit of olive or coconut oil
  2. Place in the oven and bake at 200 degrees for about 30-40 minutes until soft and slightly golden
  3. Remove the squash, I put this on a plate with some kitchen roll just to absorb the excess oil but this is optional depending how much extra oil is there
  4. Add the squash to a food processor and blend until a puree, then either mix in the rest of the ingredients by hand or using the processor
  5. Spoon into a greased and lined loaf tin, smooth the top with a spoon and place in a 160 degree oven
  6. After about 20 minutes, the loaf should be starting to rise but may be going brown on top, at this point I covered in foil so that it could continue to cook without burning
  7. Leave for another 15-20 minutes or so until a knife comes out clean, then remove from the oven and leave to cool (…or until still warm ready to be smothered in nut butter, whichever you prefer)

You can top this with jam, nut butter, fruit, or savoury toppings like eggs also work really well – this is a great gluten free alternative and perfect way to get in an extra portion of veggies!


Hope you enjoy and as always let me know if you try it,

J x

3 thoughts on “Butternut Squash Coconut Loaf

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