Sunflower Pistachio Squash Bread

Sunflower Pistachio Squash Bread


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I’ve been known to make a few loafs at a time and store them in the freezer for easy access. Well, easy access for my family that is…when I’m home visiting them. This recipe is Gluten-Free and Dairy-Free!

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Time needed

25 min preparation + 1 hour cooking

Serving Size / Yield

12 servings


  • 2 C. rice flour
  • 1/4 C. crispy rice cereal
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. all-spice
  • 2 large eggs, beaten
  • 4 large bananas, mashed
  • 2 yellow squash, sliced
  • 1 Tbs. almond extract
  • 1/2 ripe avocado, peeled, pitted and chopped
  • 1/4 C. sunflower seeds
  • 1/4 C. pistachios
  • 1/2 C. dried cherries, chopped
  • 1 Tbs. cocoa powder
  • 1/2 C. oil

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1. Preheat oven to 350F.
2. Spray a bread pan with nonstick cooking spray set aside.
3. Steam squash in a large pot until soft and tender.
4. Meanwhile, combine dry ingredients in a large bowl and then make a well in the center.
5. Remove squash from pot and mash well with a fork.
6. Add eggs, bananas, squash, avocado and oil to the center and combine them before folding into the rest of the dry ingredients.  Mix well to combine; stir in sunflower seeds, pistachios, dried cherries and cocoa powder.
7. Transfer batter into prepared bread pan.
8. Bake for one hour or until a toothpick inserted in the middle comes out clean. Set aside to cool before serving.

Submitted by: Amie Valpone

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