Squash, Orange and Ginger loaf

This recipe is irresistibly chewy and sticky, making it the perfect companion to a hot drink! It freezes beautifully, so whip up a big batch and savor it throughout the autumn months!

Serves 20 portions

Nutritional information

Kcals: 215

Protein: 2.8g

Fat: 5.7g

Carbs: 39.2g

Fibre: 0.9g

Ingredients

• 75g butter

• 200g sugar

• 125g plain flour

• 1/2 tsp baking powder

• 2 eggs

• 125g roasted squash (cooled)

• 3/4 tsp vanilla extract

• 1 tsp cinnamon

• 1 tsp mixed spice

• Zest and juice of 1 orange

• 50g finely chopped crystalised ginger

• Pumpkin seeds to scatter on top

Method

1. Preheat the oven to 170 °C and butter and line a 2lb loaf tin.

2. Cream you butter and sugar until pale and fluffy. Crack in your eggs one at a time, beating in between to avoid any curdling.

3. Add your cooled squash and mix until combined.

4. Gently fold in your flour, baking powder, spices and vanilla extract until everything is incorporated and the mixture is a thick batter.

5. Add the juice and zest of 1 orange and your crystalised ginger and mix for a final time.

6. Pour your batter into the loaf tin, sprinkle with pumpkin seeds and bake for 45 minutes.

   Enjoy!

   
   

Mimi's Tip: Once cooled, cut your loaf into slices and freeze, this way you can enjoy it all through the autumn with a cup of tea.

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