Low FODMAP Browned Butter Streusel Butternut Squash Quick Bread

Name: Low FODMAP Browned Butter Streusel Butternut Squash Quick Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/3 cup (71 g) firmly packed light brown sugar; 1/3 cup (48 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free baking Flour); 1/2 teaspoon ground cinnamon; Pinch salt; 3 tablespoons browned butter; 1/3 cup (33 g) pecan halves, finely chopped; 1 ¾ cups (254 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free baking Flour); 1 teaspoon baking soda; ½ teaspoon salt; 1 ½ cups (380 g) butternut squash purée, (at room temperature); ¾ cup (149 g) sugar; ½ cup (107 g) firmly packed light brown sugar; 2 large eggs, (at room temperature); ¼ cup (60 ml) browned butter, (cooled); ¼ cup (60 ml) neutral vegetable oil, (such as canola); 1 ½ teaspoons ground cinnamon; ¼ teaspoon ground cloves; ¼ teaspoon ground ginger; ¼ teaspoon ground nutmeg

Instructions

Prep:15minCook:1h

This Low FODMAP Browned Butter Streusel Butternut Squash Quick Bread came to be when I had some extra cooked butternut squash purée and had a hankering for a quick sweet baked treat. You could substitute canned pumpkin. Either way, you will be rewarded with a moist winter squash quick bread topped with a browned butter pecan streusel. And to bolster that nutty flavor, there is browned butter in the bread batter as well.Low FODMAP Serving Size Info: makes one 9-inch loaf; 12 slices; 1 slice per serving.

Updated at: Fri, 11 Sep 2026 12:18:27 GMT