Serves a Crowd

Squash Loaf

June 29, 2010
0 Ratings
  • Serves 2, 1 1/2 in loafs
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

What You'll Need
  • 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)
  • 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. The Loaf
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Let cool completely before removing from pan.
  1. Brown Sugar Icing
  2. Combine all ingredients and mix until smooth. Drizzle over bread when served. Excellent toasted and drizzled with icing!
  3. 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)
  4. People have also suggested adding raisens or cranberries. Mix it up!

See what other Food52ers are saying.

  • Happyolks
  • slulibby
  • Katiemarie

3 Reviews

Katiemarie August 5, 2010
The texture is very dense - like banana bread more than anything :)
Happyolks July 14, 2010
this is fabulous! I have a whole pile of squash that would be perfect for this!
slulibby July 3, 2010
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?