food, Recipes

hubbard squash and ginger bread

Toby Murphy


100g whole-wheat flour

125g cake flour

7ml baking powder

2ml bicarbonate of soda

5ml fine salt

5ml cinnamon

350g hubbard squash purée (see recipe below)

250ml canola oil

300g treacle sugar

3 eggs

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

10g salt

100g cubed unsalted butter

500ml water


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.


Originally published in HL August 2015