snowy mountain

Orange Squash Bread

This is truly orange squash bread. It reminds me of Irish soda bread because of its texture and hearty flavor, or maybe because it goes well with almond butter. A true food for sustained fuel throughout a long run! If you’re looking for more of a sweet pumpkin quick bread, try this Pumpkin Bread with an extra ¼ cup of sugar.

Total time (including baking): 1 hour 20 minutes. Makes 1 loaf.

Materials: 1 mixing bowl; processor; measuring vessels; loaf pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • ½ cup (~4 oz) mashed squash
  • ½ cup (~4 oz) pumpkin purée
  • 2 tbsp oil
  • 1 tbsp tahini
  • 5 Medjool dates (or 10 Deglet Noor), chopped
  • 1 egg
  • Zest of one orange
  • Dash vanilla
  • Spices: ⅛ tsp allspice, ½ tsp cinnamon, ⅛ tsp ginger, ⅛ tsp salt
  • ⅔ cup milk
  • 1 cup oat flour
  • 1 cup all purpose flour
  • 1 tsp baking powder 
  • 1 tsp baking soda
  • Squash or pumpkin seeds, quickly pan roasted


  1. Preheat oven to 350˚F. Butter a loaf pan.
  2. Spread pumpkin and/or squash seeds on an oiled skillet and pan roast for a few minutes until browned. Set aside.
  3. In a processor, combine ½ cup (~4 oz) mashed squash, ½ cup (~4 oz) pumpkin purée, 2 tbsp oil, 1 tbsp tahini, and 5 chopped Medjool dates (or 10 Deglet Noor). Transfer to a mixing bowl.
  4. Mix in 1 egg, zest of one orange, dash of vanilla, and spices. Then mix in ⅔ cup milk.
  5. Measure out 1 cup oat flour, 1 cup all purpose flour, 1 tsp baking powder, and 1 tsp baking soda in a measuring cup.
  6. Add the roasted seeds and the flour mixture to the mixing bowl and stir until just combined.
  7. Bake at 350˚F for ~60 minutes until browned on top. Let cool about 15 minutes before transferring to rack. Let cool completely before slicing. I recommend enjoying it with raspberry jam or almond butter!

Greetings from our kitchen!

Please sign up for the newsletter through our new website: to get a 10% discount on your first order!

We don’t spam! Read our privacy policy for more info.

Leave a Reply

Your email address will not be published. Required fields are marked *