Squash Loaf Recipe

Name: Squash Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 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

Servings: persons

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
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.
6
Combine all ingredients and mix until smooth. Drizzle over bread when served. Excellent toasted and drizzled with icing!
7
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)
8
People have also suggested adding raisens or cranberries. Mix it up!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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), and more.

Yes, Squash Loaf falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Squash Loaf

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