What better way to start your day than with this moist loaf full of comforting fall flavours? Our dietitians often recommend it as a quick breakfast or a nourishing snack. It brings together the sweetness of squash and apple with the richness of autumn spices — and it's packed with fibre and protein. For more inspiration, discover our Top 14 comforting fall recipes.
Preparation
15
min
Cooking
50
min
Servings
6
Nutrition Facts (per serving)
Calories
360
Fat
10
Carbohydrates
52
Fibre
5
Protein
17
Sodium
185
Ingredients
- 2 large eggs
- 250 ml (1 cup) squash purée (or pumpkin purée)*
- 125 ml (½ cup) maple syrup
- 60 ml (¼ cup) egg whites
- 10 ml (2 tsp) vanilla extract
- 250 ml (1 cup) oat flakes, ground into flour**
- 80 ml (⅓ cup) almond flour
- 80 ml (⅓ cup) skim milk powder (or vanilla protein powder)
- 60 ml (¼ cup) pumpkin seeds, divided
- 30 ml (2 tbsp) camelina seeds (or chia seeds)
- 5 ml (1 tsp) ground cinnamon
- 2.5 ml (½ tsp) ground nutmeg
- 5 ml (1 tsp) baking powder
- 1 pinch of salt
- 1 medium apple, diced into small cubes
Frosting:
- 250 ml (1 cup) 0% vanilla Greek yogurt
- 60 ml (¼ cup) unsweetened applesauce
- 1 ml (¼ tsp) ground cinnamon
Preparation
- Preheat the oven to 180°C (350°F).
- Line a 20 cm × 10 cm (8 in × 4 in) loaf pan with parchment paper.
- In a large bowl, whisk together the eggs, squash purée, maple syrup, egg whites, and vanilla extract.
- Add the ground oats, almond flour, milk powder, camelina seeds, cinnamon, nutmeg, baking powder, and salt. Mix until smooth.
- Fold in the diced apple and half of the pumpkin seeds.
- Pour the batter into the prepared pan and smooth the top. Sprinkle with the remaining pumpkin seeds.
- Bake in the centre of the oven for 50 minutes, or until a toothpick inserted in the centre comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, combine the Greek yogurt, applesauce, and cinnamon. Serve with the loaf.
Notes
Store in an airtight container in the refrigerator for 7 days or freeze for 3 months.
*To make homemade squash puree, cook the squash and then mash the flesh with a fork or a stick blender. You can also use canned pumpkin puree, which works just as well.
**For a gluten-free recipe, be sure to choose certified gluten-free oats.
