Squash & Walnut Bread

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

pumpkin-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!).

 

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Author: thebrekkieblog

Runner and avid breakfast eater

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