Grain-Free Carrot and Squash Bread

Inspiration: I’m not usually into substitute recipes – anything that’s a fake version of something else. I’ve tried a lot of those kinds of recipes over the past several years, and more often than not, they are very disappointing. But when I ran across this recipe over at Things My Belly Likes, it just looked and sounded too good not to try. I love all things squash, after all. I’ve mentioned before on the blog that we travel for Thanksgiving, but since I love to cook so much and since Thanksgiving is my favorite day of the year, I always do our own little mini Thanksgiving a few weeks before actual Turkey Day. I ended up making this bread  recipe this year, alongside an herb-roasted turkey breast, scalloped potatoes, and green beans with bacon and shallots. Being so busy with Ben and not really having any time to play in the kitchen, I almost skipped trying to make our Thanksgiving meal this year, but I’m so glad that I didn’t. As a good meal always does, it made me so thankful for the wonderful life that I live. Happy Thanksgiving everyone.

What We Loved: I thought that this bread was fantastic, and Brandon even liked it, too. My favorite thing about it was that it was so dense and very moist, which was awesome. A lot of times, using coconut flour tends to result in a dry recipe, but this bread was seriously moist and fabulous. The bread had a really great cinnamon/slightly sweet fall baked goods flavor to it, too, making it so perfect for a Thanksgiving plate. Plus, it’s loaded with a cup of  shredded carrot and a cup of shredded squash – bonus! What a great way to add even more vegetables to your dinner plate. And I loved that the bread was actually bread-like – perfectly able to be sliced, no falling apart, etc.

Tips: I ate a lot of this bread for breakfasts, and I really enjoyed it for a breakfast option. I tried a few slices with some peanut butter, and that was also good. Next on my list, I’m going to throw some in the microwave for a few seconds and then spread with some butter. I have a feeling that it will be great that way, too.

*Edit – I’d recommend eating this bread pretty quickly or refrigerating the leftovers. I left it wrapped up in foil on the counter like I might do any other bread, but by the third day it had gone bad.

Grain-Free Carrot and Squash Bread
Source: Slightly adapted from Things My Belly Likes
Makes 1 loaf

3/4 cup coconut flour
1/2 teaspoon Kosher salt
1/2 teaspoon cinnamon
1/2 cup melted butter
3 tablespoons agave nectar (or you could use honey)
1 teaspoon vanilla
1 tablespoon lemon juice
5 large eggs
1 cup carrot, peeled and grated (about 2 large carrots)
1 cup acorn squash, peeled and grated

1. Mix the coconut flour, salt, and cinnamon together in a large mixing bowl.

2. Melt the butter, let it cool, and then stir in the agave, vanilla, and lemon juice. Beat in the eggs one at a time.

3. Gradually add the wet ingredients to the dry. When the batter is still slightly runny, fold in the carrots and squash. Mix until everything is well combined.

4. Press into a bread loaf tin lined with parchment paper. The batter will be thick.

5. Bake at 375 for about 35-40 minutes, until the bread is cooked through but still springy to the touch. Let cool before slicing.


14 thoughts on “Grain-Free Carrot and Squash Bread

    • Hmmmm. You know, I’m not sure. Cat on the original post addresses this in her comments section a bit. She says that you may need to decrease the number of eggs if you take out the coconut flour (coconut flour is very dry, which is why you need so many eggs).

      If you experiment with another flour, please let me know how it works!

  1. This looks so good! I’m also not generally into substitute recipes either but I’ve been finding more and more that are really good. I think we’re getting better at this substitution stuff. I’ll definitely have to try this. Love coconut bread and sneaking veggies in there makes it even better!

    • The flavor of the squash is certainly scaled back/somewhat hidden with all of the other flavors of the bread, so it would be a good place to start if you’re hesitant (but maybe not if you’re looking for a recipe to really showcase the flavor)!

    • Unfortunately, no – I don’t ever keep count of calories or carb numbers. Hopefully it works for you, though! I would imagine that both numbers are quite low (well, the carb count might be a bit higher with the squash).

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