Too busy to blog but…

We have to eat…so here’s a recipe for easy peasy delicious squash herb bread. It takes 10 minutes to make. The difficulty is waiting for it to cook before you eat it! This bread is brilliant with salads or soups or quietly with a cup of tea and a smear of butter!

Savory Squash-Herb Bread

This is my first real success at producing edible bread. I usually bake large bricks that an Egyptian pyramid builder would be proud of but no-one is brave enough to swallow. This recipe is not only really easy but it was consumed effortlessly.

Squash Herb Bread

Total time: 50 minutes / Serves 10


1 cup whole wheat flour
¾ cup all-purpose flour
½ cup wheat germ
2 Tbsp sugar
1 tsp baking soda
½ tsp baking powder
½ tsp kosher salt
½ tsp allspice
¼ tsp cayenne
1¼ cup pumpkin or winter squash puree
½ cup buttermilk
⅓ cup olive oil
2 lg eggs
¼ cup chopped fresh sage
2 Tbsp chopped fresh thyme
1 Tbsp raw pepitas
1 Tbsp raw sunflower seeds (optional)


1. HEAT oven to 350°F. Lightly coat 9″ x 5″ loaf pan with cooking spray.
2. WHISK flours, wheat germ, sugar, baking soda, baking powder, salt, and spices in a large bowl. In medium bowl, stir squash, buttermilk, oil, eggs, and herbs until combined. Gently pour into flour mixture. Pour into pan; sprinkle with pepitas and sunflower seeds, if using. Bake until wooden pick inserted in center comes out clean, about 40 minutes.
3. REMOVE from oven; cool 20 minutes. Remove from pan; cool completely.

Squash Herb Bread Nutrition (per serving) 214 cal, 7 g pro, 27 g carb, 3 g fiber, 6 g sugars, 9.5 g fat, 1.5 g sat fat, 276 mg sodium.  

Please visit my earlier post on pumpkin for more information about spinal cord injury diet.


Squash Herb Bread