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Olive Oil, Squash & Pumpkin Seed Loaf

December 27, 2012

Saffy’s Christmas Cook – Off

Chapter 5

Half bread half cake full genius! This was one of the loveliest treats Safiya had ever made.  She made it the night before Christmas also, and was so proud of the way it turned out.  Beautiful soft centre, stunning flavours, crisp crust from the toasted pumpkin seeds.  I had earthy sweet flavours and just tasted glorious.  She served it as part of the starter, but it had the potential to be a snack, dessert and breakfast.  When she took her first bite, she got back a little confidence.  Go Saffy Go!

This recipe was adapted from Fine Cooking Magazine, 2011.

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Cooking spray, 3/4 cup strong wholemeal  flour, 2/3 cup plain flour, 1 tsp ground cinnamon, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp ground nutmeg , 1/4 tsp table salt, 2 large eggs, 1 paquito squash, 1/2 cup packed light brown sugar, 1/3 cup extra virgin olive oil , 1/3 cup honey, 2 tbsps pumpkin seeds.


1.  Spray a  loaf pan with cooking spray.
2. Peel and roughly chop the squash then place in a medium pan of boiling water.
3. Boil the squash for 15 minutes or until soft.
4. When soft puree the squash and set aside.
5. In a medium bowl mix both flours, cinnamon, baking soda, baking powder, nutmeg, and salt.
6.Put the squash in another bowl (large) and add to this  the eggs, sugar, oil, and honey.
7. Whisk until well combined.
8. Add the dry ingredients to the wet and stir with a large spoon until all mixed well.
9. Bake for 50 minutes at 180 degrees C until the top is browned and a wooden skewer inserted in the center comes out clean.
10. Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing.


From → Baking, Snacks

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