100g whole-wheat flour
125g cake flour
7ml baking powder
2ml bicarbonate of soda
5ml fine salt
350g hubbard squash purée (see recipe below)
250ml canola oil
300g treacle sugar
80g walnuts, toasted and roughly chopped
60g glacé ginger, chopped
20g sunflower seeds
jam or marmalade and unsalted butter, to serve
for the hubbard squash puree
1 medium size hubbard squash
100g cubed unsalted butter
To make the squash purée, preheat the oven to 200˚C. Remove the skin from a medium sized hubbard squash and cut the flesh into cubes. Place the squash, 10g salt and 100g cubed unsalted butter on a roasting tray, add 500ml water, and roast for 40 minutes. Transfer the ingredients to a food processor and blend until the mixture is smooth.
To make the bread, preheat the oven to 180˚C. Mix the whole-wheat flour, cake flour, baking powder, bicarbonate of soda, salt and cinnamon in a bowl.
Whisk the hubbard squash purée, oil, 250g of the treacle sugar and eggs in an electric mixer. Fold in the dry ingredients, as well as the walnuts and glacé ginger, until the mixture is smooth.
Pour the mixture into a lined bread tin. Sprinkle the remaining 50g treacle sugar and the sunflower seeds on top. Bake for an hour.
Serve with jam or marmalade and unsalted butter.
MAKES ONE LOAF
Originally published in HL August 2015