Seeded Squash Loaf Recipe

Roast or prepare squash if using fresh

If using fresh squash: preheat oven to 400°F (200°C). Halve a medium butternut squash, scoop out seeds, place cut-side down on a baking sheet lined with parchment, roast 35–45 minutes until very soft. Scoop flesh and purée in a food processor or blender until smooth. Measure 2 cups. (If using canned pumpkin, skip this step.)

Reduce oven temperature to 350°F (175°C). In a large mixing bowl, whisk together 2 cups squash purée, 3 eggs, 3 tbsp vegetable oil, 1 cup yogurt, 3 tbsp brown sugar, 1 tbsp granulated sugar and 1 tsp vanilla until smooth and evenly combined.

In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 cup whole wheat flour (if using), 1 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg and 3/4 tsp salt until evenly distributed.

Lightly toast the sunflower seeds and pumpkin seeds in a dry skillet over medium heat, stirring frequently, 3–5 minutes until fragrant and just beginning to brown. Remove and cool. If you prefer, reserve a tablespoon of each seed for topping. Combine the remaining seeds with 2 tbsp flaxseed meal, 2 tbsp toasted sesame seeds, 1/4 cup rolled oats and 1/2 cup dried fruit (if using) in a small bowl.

If you reserved seeds for topping, set aside. Preheat a large loaf pan (9x5 inch) by greasing it and lining with parchment if desired for easy removal.

Make a well in the center of the dry ingredients. Pour the wet squash mixture into the dry ingredients and gently fold with a spatula until just combined — do not overmix. The batter should be thick but scoopable.

Fold in the seed and add-in mixture (sunflower, pumpkin, sesame, flax, oats and dried fruit). Reserve about 2 tablespoons of the mixed seeds for sprinkling on top if you like a seeded crust.

Transfer the batter into the prepared 9x5-inch loaf pan and smooth the top with a spatula to an even thickness. Brush the surface with the egg wash (1 beaten egg + 1 tbsp water) and sprinkle the reserved seeds and 1 tbsp coarse sugar or extra seeds evenly over the top.

Bake at 350°F (175°C) for 50–65 minutes. Start checking at 45 minutes: insert a toothpick or skewer into the center — it should come out with a few moist crumbs but not wet batter. If the top is browning too quickly, tent loosely with foil for the remaining bake time.

When done, remove from oven and let cool in the pan on a wire rack for 15 minutes. Carefully lift out the loaf using parchment overhang (if used) and cool completely on the rack before slicing — at least 1 hour to set the crumb.

Serve slices plain, toasted, or with butter or cream cheese. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 7 days. For longer storage, freeze whole or sliced in foil and an airtight bag for up to 3 months; thaw overnight in the refrigerator.