Name: Breakfast Squash and Apple Loaf
Prep time: 15 s
Cook time: 50 min
Total time: 15 min
Yield: 6
Cuisine: Low in sodium,Vegetarian
Ingredients: 2 large eggs 250 ml (1 cup) canned 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

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Pain déjeuner aux pommes et à la courge ÉquipeNutrition Breakfast Squash and Apple Loaf TeamNutrition

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) canned 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.