Oh the squash season never ends, so now I’ve turned my glut into bread. I made this today – so I have my brekkie sorted for tomorrow morning – but I will admit that quite a chunk of the bread has been eaten for tasting purposes. It’s delicious just with butter, or add a sliced banana and some maple syrup drizzled over the top.
This loaf was inspired by a recipe by Naturally Ella for Pumpkin Oat bread.
Squash & Walnut Bread
- 80g oats
- 250g plain flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 80g walnuts – roughly chopped or bashed
- 200g cooked squash (crown prince or butternut or pumpkin)
- 80ml maple syrup
- 80ml coconut oil – melted
- 70ml walnut oil
- 2 eggs
Mix the oats, flour, baking powder, spices, salt and walnuts in a bowl.
Put the cooked squash (no skin), the syrup, oils and eggs into a blender and whizz for a few seconds to combine. Add this mixture to the dry mixture and mix together.
Put the mixture into a loaf tin. Bake for around 50 minutes – 200c/400f/Gas 6. After 30 minutes put some foil over the top for the last 20minutes to stop the top getting too brown. It’s cooked when a skewer comes out clean and it sounds hollow when you tap the bottom. Let it cool slightly then pop it on a wired rack to cool completely. (I will admit I ate a slice whilst it was still warm, it does crumble a bit, worth waiting that bit longer for it to be properly cool!).