Gluten-Free White Squash Bread

This recipe grew out of an abundance of white squash. My dad planted a small garden, consisting mainly of corn, tomatoes, peppers, and squash. It seemed that the white patty pan squash would never stop producing. My family and I ate them every way we could think of—roasted, fried, etc. Then I got creative, and my white squash bread was the delicious result. Although zucchini is the squash usually associated with bread-making, the white squash makes a great substitute.

¼ cup coconut oil

2 tablespoons butter

4 large eggs

¼ cup pure cane sugar

¼ cup firmly packed dark brown sugar

¼ cup honey

1 teaspoon pure vanilla extract

1 ½ cups brown rice flour

½ cup oat flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon grated orange zest

½ cup chopped pecans

¾ cup grated white scalloped squash (patty pan squash)

¼ cup grated pear

Old-fashioned oats, optional

Preheat the oven to 350 degrees F. Grease an 8½ × 4½-inch glass loaf pan.

Melt the coconut oil and butter in a small saucepan over medium heat. Let cool slightly.

Whisk the eggs in a large bowl until light and fluffy. Add the cane sugar, brown sugar, honey, and vanilla. Gradually whisk in the melted coconut oil and butter until combined.

In a bowl stir together the rice flour, oat flour, baking soda, cinnamon, orange zest, and pecans. Stir into the egg mixture.

Place the grated squash and pear on a stack of paper towels and press to extract as much liquid as possible. Fold into the batter.

Pour the batter into the prepared pan. Sprinkle a few oats on top of the batter, if using. Bake for 45 to 48 minutes on the middle rack of the oven. Transfer to a wire rack and let cool for 10 minutes. Remove the bread from the pan and return to the rack to cool completely.

images/himg-19-1.jpg Makes 1 loaf.

Notes: If you don’t want to make the bread gluten-free, substitute all-purpose flour for the brown rice flour. For oat flour, pulse gluten-free old-fashioned oats in a spice grinder or food processor until a powder forms. If you can’t find patty pan squash, zucchini can be substituted.