Pumpkin and Squash Bread


  • 450g raw pumpkin (or you can use butternut squash or another sweet root vegetable) grated
  • 4 Eggs
  • 60ml olive oil or cold pressed coconut oil
  • 3tsp gluten free baking powder
  • 300g flour – this could be whole wheat, gluten free flour or almond flour depending on your preference and dietary requirements
  • Pumpkin seeds to sprinkle on top (optional for 12mths +) This recipe can be tweaked by adding chopped fresh herbs such as rosemary or chilli flakes to make a savoury bread, or a tbsp. of honey (for 12mths +) to make a sweeter bread.


  • STEP 1

    Preheat your oven to 150 – 160 C. fan forced or 180 C if your oven has no fan.

  • STEP 2

    Combine the pumpkin, eggs and oil into a bowl.

  • STEP 3

    Stir baking powder into the flour, and then sieve this into pumpkin egg mix.

  • STEP 4

    Line a loaf tin (10cm x 20cm) with baking paper at the base and the sides. Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds (optional).

  • STEP 5

    Bake for approximately 1 - 1 1/2 hours – check after 1 hour as times may vary depending on your oven and temperature. Check with a knife – it should come out clean.

  • STEP 6

    Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin.

  • STEP 7

    Cool and enjoy slices with avocado or topped with nut butter or hummus.

Storage: It only lasts a couple of days – so keep in an airtight container in the fridge. Freeze half of it if you won’t use it within 3 days.

Allergens: Eggs, gluten (although gluten free flour can be used)

Healthy bread for all the family (7mths +)

Serving suggestions:

Great toasted for breakfast or anytime of day. Serve with butter or nut butters for a sweet treat. Or serve with avocado, hummus or topping of your choice. This is a great finger food when out and about at lunchtime.

Kale & Basil Hummus, to serve

This gorgeous green hummus looks and tastes just fabulous on a slice of orange pumpkin bread.


  • 3 handfuls of kale, de-stemmed
  • 1 handful of basil leaves
  • 1 can of chickpeas, well-rinsed and drained
  • 60mlextra virgin olive oil
  • 60ml tahini (optional)
  • Zest and juice of half a lemon
  • 1 - 2 cloves garlic, peeled
  • A little black pepper
  • Splash of water to thin as required
  • ½ tsp ground cumin (optional)


  1. Simply add everything to a food processor or high-powered blender and blend until smooth.
  2. Store in the fridge in an airtight container for up to 3 days.
  3. Makes: 1 large potStorage: It only lasts a couple of days – so keep in an airtight container in the fridge. Freeze half of it if you won’t use it within 3 days.Prep time: 10 minutesSuitable for: Babies from 7mths+Allergens: Sesame (tahini is made from sesame seeds)

Other veg bread options:

· Try making this bread with various different flours. It works particularly well with a gluten free flour blend (available from most supermarkets) – making it an easy gluten free option. Using ground almonds (almond flour) makes a richer, denser loaf, which is nice for a change. The almonds are naturally gluten free and a wonderful source of protein and calcium.

· Replace the eggs with half a 400g can coconut milk for a vegan alternative.

· Try using other sweet root vegetables such as parsnips, sweet potatoes or even beetroot.

· Try adding different herbs, spices or natural sweeteners to vary the bread. You could also add in chopped nuts or seeds for older children.

Recipes provided by Organix