Gluten free Butternut Squash Bread

This bread suits most of my clients following the low fodmap diet for IBS.  Not everyone is a fan of pumpkin seeds in my house so I just scattered some on half the bread!

 Love baking with this fodmap-friendly flour blend, Namaste Foods  Perfect Flour Blend. It can be substituted for wheat flour and makes a superior product, in my opinion.  My kids often can’t tell the difference. 🙂  

I love the cloves and cinnamon in this recipe which give it a bit of spice.  I hope you and your belly like this tasty bread! The butternut squash ‘fodmap limit’ is 1/4 cup (diced) so limit to one slice of bread per sitting if following the low FODMAP diet.

Gluten free Butternut Squash Bread


  • 1, 14.5 oz can butternut squash
  • 1 cup sugar
  • 1/2 cup oil
  • 1 egg, beaten
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 2 cups Namaste Perfect Flour Blend or other suitable gluten free FODMAP friendly flour blend
  • 1 teaspoon baking soda
  • 2-3 TB pumpkin seeds, plain


  1. Preheat oven to 350 degrees Farenheit and prepare loaf pan with a thin smattering of oil to cover all sides.
  2. In medium size mixing bowl, mix first 4 ingredients, stirring to blend
  3. Add dry ingredients and mix until just blended.
  4. Add mixture to loaf pan and top with pumpkin seeds, if desired
  5. Bake in oven for 40-45 minutes or until cake tester comes out clean.


15 replies on “Gluten free Butternut Squash Bread

  • Margaret Lacour

    I am new at this and am not sure this diet will help, so I don’t want to invest $$$. I have available to me the following stores–Natural Grocers chain, Central Market (an HEB offshoot), Whole Foods. Do you know if I can find the Namaste brand at any of those? I have spent hours in one or the other of those stores in the last 2 weeks, and my head and pocketbook are reeling! Your site looks very user friendly and I really appreciate your help. Thank you.

    • katescarlata

      Margaret–Why not try King Arthur GF flour blend–likely cheaper and works as well. You should be able to get it in most GF sections of the store. Try to consume foods that are naturally low FODMAP such as frozen berries, bananas, potatoes, brown rice and lean meats, fish, chicken and peanut butter. No need to spend major cash. Stop by if you have any more ?’s …. I will try to answer or one of my sweet blog followers will help you out. Don’t feel alone…you’ve got a support team!

  • Jodi

    Starting to flare again and not understanding why bc i had bern following the low FODMAP diet, I recently found out that the list given to me by my Motility Specialist was incorrect. A coupe of days ago,I downloaded the Monash University’s app. I looked up butternut squash, because I had just purchased some & it states that at 1 cup it’s high in two different sugars but tolerated well at 1/2 a cup. I’m more confused then I ever was and feel like I’m starting all over again. How do the measurements from the app apply when using something in a recipe, like the one above? How do I truly determine what I can & can’t cook with when it appears some “safe” foods are only tolerated in small amounts?
    Thank you for your time.
    Ps. I had the pleasure of listening to an interview you did with Crystal Saltrelli about low FODMAPs & GP. It was very informed. Thank you for sharing with our group.

    • katescarlata

      Jodi-I can understand your frustration–because as the research evolves with this diet–some foods get added, reduced in quantity or eliminated! The butternut squash portion is shrinking. The safe limit is 1/4 cup. So if you made a recipe with 2 cups of butternut squash–than you could eat approximately 1/8 of the recipe—which in a loaf of bread would likely equate to a nice slice. But if you made a side veggie dish, a 1/4 cup portion of butternut squash would be a sad sight! Have you met with a dietitian that is knowledgable in the low FODMAP diet? I really think this is so important to help you sort out all of the nuances and get the most up to date information. I am glad to hear the feedback –I enjoyed the interview with Crystal!

  • Margaret Watkins

    How do I print this recipe without everything else on the page and as I am in Australia which flour should I use. I don’t think the one mentioned is available here.

    • katescarlata

      Margaret…I just updated that recipe page so it is easier to print out. It was one of my older posts and I didn’t have a special recipe ‘plug in’ to help make printing the recipes out easier when I first started my blog. As for the flour substitution…I would look for a suitable gluten free flour blend in Australia one made with acceptable flours such as rice flour, corn flour, quinoa flour, potato or tapioca starch.

  • dkaj

    Hi Kate,
    The bread company up our street recently started making gluten free bread. Thus, I wanted to see if these various ingredients in their ancient grains variety would be ok and low in fructans. Here’s there listing: “We use a five-grain flour made up of amaranth, millet, quinoa, sorghum, and teff. These five specialty grains are noted for their nutrients and are naturally gluten-free”.

    Also, is there any new feedback from Monash on Spelt. I believe Patsy was taking a bunch of different breads to them from the US to test, and wanted to see if testing has been done yet.


    • katescarlata

      Deborah, I don’t have data on all of the gluten free grains, they (Monash researchers) have not published this information yet. But you might try one slice of the bread to get an idea if you tolerate it. Most gluten free grain have less fructans than wheat, barley and rye (but I have not seen all the data on these).

      Patsy’s bread and my selection of cereals, granola bars, US canned pumpkin are at Monash–I have not heard back from the researchers yet on what they have learned about our US foods! Will be very exciting to learn.

    • Well Balanced - Food - Life - Travel

      Amy–I am still waiting on pumpkin to be tested. So…not sure how to answer that question. Stay tuned…I hope to have more data on that. YOu can however have small amounts of butternut squash on the low FODMAP diet–so just a slice of this bread per sitting should be okay.

  • Jane G.

    Hi Kate, I have just started the low-Fodmaps diet, recommended by my GI doctor for IBS symptoms. I have downloaded the Monash app, as well as your shopping list. Can’t find a candy, mint, or gum that is allowed. Dry mouth is sometimes troublesome. Thank you so much for your help!

  • Meg

    I think your recipes are truly superb. If I don’t have all the ingredients I just adapt it with what I do have in the fridge or cupboard. Thank you for sending your new ideas/recipes. They are all FAB!!!! Meg


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