Ingredients

• Ingredients 350g grated butternut squash [12 oz] 350g wholemeal flour [12 oz / US 2 ¼ cups] 200g caster sugar [7 oz / US 1 cup] 1 tsp salt 1 tsp bicarbonate soda 1 tsp baking powder 1 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1 Tbsp ground flax seeds (for flax egg) 2 small handful pumpkin seeds 1 lemon juice 125ml vegetable oil [US 1/2 cup]

Preparation

• Method Preheat the oven to 180°C/350°F/Gas 4. Prepare the flax egg by mixing 1 Tbsp ground flax seeds with 3 Tbsp of water. Set aside. In a food processor, mix together all the dry ingredients: flour, sugar, salt, baking powder, bicarbonate soda, cinnamon and ginger. Peel butternut squash. Remove seeds. Grate butternut squash with a cheese grater. Mix with dry ingredients. Add oil, lemon juice, flax egg and pumpkin seeds. Mix until all is well blended Grease a 900g (2lb) bread / loaf pan. Tip bread mix into the tin. Level the top. Cook for around 50-55 mins until a skewer inserted into the middle of the bread comes out clean. Once cooked leave to cool down for 15 mins then turn out onto a wire rack to cool completely.