Squash Loaf

By • June 29, 2010 • 3 Comments

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Author Notes: I have an autoimmune disease called Hashimoto's Thyroiditis which I manage by being completely gluten and corn free. That presents quite some unique challenges for the southern style cooks in my family. I am determined to eat the same things I used to just with a few substitutes. Along the way I have come up with some original and truely homemade recipes. This one I am quite proud of and I promise you will LOVE IT. I don't really measure exactly (or sometimes at all) so please adjust to your taste and consistency. Katiemarie

Serves 2, 1 1/2 in loafs

The Loaf

  • 2 1/2 cups GF Rolled Oats (Bob's Red Mill)
  • 1/2 cup Ground Flaxseed
  • 1/2 -3/4 cups GF Steal Cut Oats (Bob's Red Mill)
  • 1/2 - 3/4 cups walnuts, chopped
  • 1/2 - 3/4 cups Dark Brown Sugar (plus 2 tbsp)
  • 1/4 - 1/2 teaspoons sea salt
  • 1/4 or less cups white sugar
  • 1 teaspoon tapioca starch (flour) EXACTLY unless using more oats
  • 1 - 1 1/2 tablespoons Pumpkin Pie Spice or equivilent
  • 1 1/2 cups squash (about 4 med. squash)
  • 1/3 cup pineapple and/or orange juice
  • 1 teaspoon vanilla
  • 3 - 5 tablespoons all natural apple sauce (no sugar)
  • 2 large eggs
  • 1/2 stick of butter (unsalted)
  1. Preheat oven to 325. Ground all oats until very fine - should be flour like and combine all dry ingredients in a large bowl except the two extra tablespoons of brown sugar.
  2. Dice squash and puree in a food processor with the 1/3 cup of pineapple/orange juice and apple sauce. It should not have any chunks. If your squash is very juicy decrease the amount of juice & apple sauce you add a little. Set aside.
  3. Melt butter, let it cool, then combine with eggs and vanilla. Add egg mixture to dry ingredients, then add the squash mixture. Mix very well (I did not use a mixer).
  4. Grease your pan(s) well. Since oats cook differently than wheat, the load needs to be thin (no more than 1 1/2 inches). Otherwise the outside will burn and the middle will not be done. Let cook 25 min. then sprinkle with the remaining brown sugar. Cook an additional 15 - 25 min. Remove when toothpick comes out clean and edges are browned. It has a similar consistency to banana bread.
  5. Let cool completely before removing from pan.

Brown Sugar Icing

  • 1/2 stick of butter (unsalted)
  • 1/2 - 3/4 cups brown sugar (adjust to desired thickness)
  • 1 teaspoon vanilla
  • 2 - 3 dashes sea salt
  • 2 - 3 tablespoons cream
  1. Combine all ingredients and mix until smooth. Drizzle over bread when served. Excellent toasted and drizzled with icing!
  2. This recipe is high in sugar but also high in protein and other important nutrients. Don't feel guilty about having this for breakfast - (especially if you can skip the frosting)
  3. People have also suggested adding raisens or cranberries. Mix it up!
Jump to Comments (3)

Tags: breakfast, brown sugar, gluten-free, snack, sweet and savory

Comments (3) Questions (0)

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over 4 years ago Katiemarie

The texture is very dense - like banana bread more than anything :)

New

over 4 years ago Happyolks

this is fabulous! I have a whole pile of squash that would be perfect for this!

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over 4 years ago slulibby

Ive seen a lot of Zucchini bread, but never with oats. I like the idea. How is the texture of the bread? Like other quick breads?