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Kale and basil hummus and pumpkin squash bread: Family recipe

The clever chefs at Organix have cooked up a delicious recipe for pumpkin squash bread and kale hummus

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Pumpkin and squash bread

Makes: 1 loaf

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.

Prep time: 10 minutes

Cook time: 1 hour

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

Healthy bread for all the family (7mths +)


  • 450g grated raw pumpkin or you can use butternut squash or another sweet root vegetable
  • 4 eggs
  • 60 ml olive oil or cold pressed coconut oil
  • 3 teaspoons 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.


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

2.     Combine the pumpkin, eggs and oil into a bowl.

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

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).

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.

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

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

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 recipe, to serve

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

Makes: 1 large pot

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.

Prep time: 10 minutes

Suitable for: Babies from 7mths+

Allergens: Sesame (tahini is made from sesame seeds)


  • 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.

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

Did you know... Organix won the Best Food Brand Award in the Junior Design Awards 2011

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