This is truly orange squash bread. It reminds me of Irish soda bread because of its texture and hearty flavor, or maybe because it goes well with almond butter. A true food for sustained fuel throughout a long run! If you’re looking for more of a sweet pumpkin quick bread, try this Pumpkin Bread with an extra ¼ cup of sugar.
Total time (including baking): 1 hour 20 minutes. Makes 1 loaf.
Materials: 1 mixing bowl; processor; measuring vessels; loaf pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- ½ cup (~4 oz) mashed squash
- ½ cup (~4 oz) pumpkin purée
- 2 tbsp oil
- 1 tbsp tahini
- 5 Medjool dates (or 10 Deglet Noor), chopped
- 1 egg
- Zest of one orange
- Dash vanilla
- Spices: ⅛ tsp allspice, ½ tsp cinnamon, ⅛ tsp ginger, ⅛ tsp salt
- ⅔ cup milk
- 1 cup oat flour
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- Squash or pumpkin seeds, quickly pan roasted
Instructions:
- Preheat oven to 350˚F. Butter a loaf pan.
- Spread pumpkin and/or squash seeds on an oiled skillet and pan roast for a few minutes until browned. Set aside.
- In a processor, combine ½ cup (~4 oz) mashed squash, ½ cup (~4 oz) pumpkin purée, 2 tbsp oil, 1 tbsp tahini, and 5 chopped Medjool dates (or 10 Deglet Noor). Transfer to a mixing bowl.
- Mix in 1 egg, zest of one orange, dash of vanilla, and spices. Then mix in ⅔ cup milk.
- Measure out 1 cup oat flour, 1 cup all purpose flour, 1 tsp baking powder, and 1 tsp baking soda in a measuring cup.
- Add the roasted seeds and the flour mixture to the mixing bowl and stir until just combined.
- Bake at 350˚F for ~60 minutes until browned on top. Let cool about 15 minutes before transferring to rack. Let cool completely before slicing. I recommend enjoying it with raspberry jam or almond butter!
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