Golden Squash Corn Bread

Golden Squash Corn Bread

A bright, super-soft, naturally gluten-free bake that doubles as an energizing afternoon snack or a cozy side for autumn soups.

Baking Note: Preheat your oven to 160°C (320°F) and grease or line a standard 9x13 inch baking pan.

Ingredients

Wet Base

• 3 large eggs, at room temperature

• 2 cups squash or pumpkin purée (steamed or baked until fork-tender and blended smooth)

• 1 cup Greek yogurt (or plain kefir, or unsweetened applesauce for dairy-free)

• 1 cup melted coconut oil

• 3 tablespoons honey (or pure maple syrup)

• 20 drops liquid stevia (or 1/3 cup monk fruit sweetener for a low-sugar boost)

• 1 teaspoon pure vanilla extract

Dry Base

• 3 cups fine rice flour (or certified gluten-free oat flour)

• 1 cup fine corn flour (or finely ground cornmeal)

• 1 tablespoon baking soda

• 1 teaspoon cream of tartar (activates the baking soda for extra lightness)

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground allspice

• 1/4 teaspoon fine sea salt

Optional Mix-Ins

• 1/2 cup dark chocolate chips, toasted walnuts, dried cranberries, or finely diced apples

Instructions

1. Preheat your oven to 160°C (320°F) and lightly grease a standard baking pan.

2. Whisk the eggs, squash purée, Greek yogurt, coconut oil, honey, stevia, and vanilla together in a large mixing bowl until silky smooth.

3. Combine the rice flour, corn flour, baking soda, cream of tartar, cinnamon, allspice, and salt in a separate dry bowl.

4. Pour the dry ingredients into the wet mixture and gently fold with a spatula just until fully incorporated.

5. Fold in your favorite mix-ins, such as roasted nuts or dark chocolate chips.

6. Spread the batter evenly into your prepared baking pan.

7. Bake for 35 to 40 minutes, or until the center is set and a toothpick inserted comes out clean.

8. Transfer the pan to a wire cooling rack and let cool completely before slicing into squares.

Quick Pro Tip: Want to turn this grab-and-go snack into an eye-popping family dessert? Whip up a quick topping with softened cream cheese, a touch of maple syrup, and lemon zest, then spread it generously over the cooled cake!

Helpful Tips

Smart Flour Swaps: Rice flour creates a delightfully tender crumb, but feel free to substitute equal parts with certified gluten-free oat flour, almond flour, or chickpea flour. If you prefer to skip corn flour, replace it with additional oat or rice flour.

Dairy-Free Adaptation: Swap the Greek yogurt with equal measurements of unsweetened applesauce or thick canned coconut milk for an ultra-rich, dairy-free treat.

Sweetener Adjustments: To reduce total sugars, replace the honey and stevia entirely with your favorite granular or liquid monk fruit sweetener.

Storage & Freezing: Keep sliced squares in an airtight container at room temperature for up to 3 days, or refrigerate for up to 6 days. For quick lunchbox packing, freeze individual squares wrapped in parchment paper for up to 3 months.

Why You’ll Love This Recipe

• Naturally gluten-free and wonderfully gentle on digestion

• Endlessly adaptable with your favorite sweet or crunchy toppings

• Freezer-friendly for quick morning grab-and-go moments

• Veggie-packed without tasting overly dense or vegetal

• Versatile enough to pair with hot tea or savory soups

Nutrition & Health Benefits

This recipe turns wholesome kitchen staples into clean fuel for active days:

References & Resources

• DietConfetti Official Website