Gluten free squash bread is a moist, tender quick bread that highlights the natural sweetness and subtle earthiness of squash. This recipe is perfect for anyone looking for a wholesome, gluten free baked treat that works for breakfast, snacks, or even a light dessert. Using simple, accessible ingredients, this bread delivers on both flavor and texture, making it a favorite for gluten free and traditional eaters alike.
Ingredients
- 1 1/2 cups gluten free all-purpose flour blend (with xanthan gum if possible)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1/3 cup neutral oil (such as canola or avocado oil)
- 1 teaspoon pure vanilla extract
- 1 1/4 cups cooked, mashed squash (butternut, acorn, or kabocha)
- 1/4 cup unsweetened applesauce
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, oil, and vanilla extract. Beat with a whisk or hand mixer until smooth and slightly lighter in color, about 1-2 minutes.
- Add the mashed squash and applesauce to the wet mixture. Stir until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing, as this can make the bread dense.
- Fold in the nuts and/or chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Remove the bread from the oven and cool in the pan for 10-15 minutes. Then carefully remove the loaf from the pan and cool completely on a wire rack before slicing.
Tips
- Squash options: Butternut, kabocha, acorn, or even delicata squash all work well. Roast, steam, or microwave until very soft, then mash thoroughly.
- Flour blend: Use a gluten free flour blend that contains xanthan gum for best results. If your blend does not, add 1/2 teaspoon xanthan gum to the dry ingredients.
- Egg-free: For an egg-free version, substitute 2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, mixed and allowed to gel for 5 minutes).
- Storage: Let the bread cool completely before wrapping. Store at room temperature for up to 2 days, or refrigerate for up to 5 days.
Serving Suggestions
- Serve slices warm with a pat of butter or dairy-free spread for breakfast.
- Top with a dollop of Greek yogurt and a drizzle of honey for a satisfying snack.
- Pair with coffee or tea as a mid-morning treat.
- Use slightly stale slices for French toast or bread pudding for a creative twist.
Variations
- Pumpkin Swap: Substitute canned pumpkin puree for the mashed squash for a classic pumpkin bread flavor.
- Spiced Up: Add 1/4 teaspoon ground ginger or allspice for extra warmth.
- Fruit Add-ins: Stir in 1/2 cup dried cranberries or raisins for a fruity touch.
- Sugar-Free: Replace the sugar with your favorite granulated sugar substitute, adjusting to taste.
- Mini Loaves or Muffins: Pour batter into mini loaf pans or muffin tins and bake for 22-28 minutes, checking for doneness.
Storage and Reheating
Allow the bread to cool completely before wrapping to prevent condensation and sogginess. Store wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Gluten free squash bread also freezes well: wrap individual slices or the whole loaf in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
To reheat, microwave individual slices for 10-15 seconds or warm in a 300°F (150°C) oven for about 8-10 minutes. Toasting slices in a toaster oven adds a nice crisp edge.
Frequently Asked Questions
- Can I use any type of squash?
Yes, most winter squashes work well in this recipe. Butternut and kabocha are popular for their sweetness and smooth texture. Acorn and delicata are also suitable. Avoid spaghetti squash, as it is too stringy and watery for baking. - What gluten free flour works best?
A cup-for-cup gluten free all-purpose flour blend that contains xanthan gum or guar gum gives the best texture and structure. Blends based on rice flour, potato starch, and tapioca starch are commonly available and work well. Avoid single-flour options like only almond or coconut flour, as they behave differently and can result in a dense loaf. - How do I prepare the squash?
Peel, seed, and cut your squash into chunks. Roast at 400°F (200°C) until fork-tender (about 30-40 minutes), or steam or microwave until soft. Mash with a fork or puree in a food processor until smooth. Cool before adding to the batter. - Can I make this bread dairy free?
Yes, this recipe is naturally dairy free as written. If you use add-ins like chocolate chips, check that they are dairy free if needed. For serving, use dairy free spreads or yogurts as desired. - Why did my bread turn out gummy or dense?
Gluten free breads can become gummy if overmixed or underbaked. Be sure to measure ingredients accurately, avoid overmixing, and check for doneness with a toothpick. Let the bread cool completely before slicing, as it continues to set as it cools. - Can I make this recipe vegan?
Yes, simply substitute the eggs with flax eggs (see Tips section) and ensure your sugar and any add-ins are vegan-friendly. The texture will be slightly denser, but still moist and delicious.
Related
- Salad Recipes for Dinner in Winter: Hearty, Warming Ideas
- Winter Salad Recipe Ideas: Fresh, Hearty & Flavorful Inspiration
- Gifts for 75 Year Olds: Thoughtful Ideas and How to Choose
Gluten Free Squash Bread Recipe: Moist, Flavorful & Easy