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Butternut squash and broccoli loaf with creme cheese


1h 30 mins

1 h

30 mins

Want to know a sneaky way to pack in your child’s five-a-day? Add veggies to your bread! They don’t just make it healthier, they’ll also help it go down a treat as they add pops of colour and some all-important moisture into your loaf too.



For the loaf:

500g strong white flour, plus extra for dusting

7g fast-action yeast

3 tbsp olive oil

300ml water (lukewarm)

100g raw broccoli, blitzed

50g butternut squash


Serving suggestion:

120g cream cheese

250g tomatoes, sliced


In a large bowl, combine strong white flour and fast-action yeast. Create a well in the center and add 3 tbsp olive oil and water, mixing thoroughly. If the dough feels too stiff, incorporate an additional 1-2 tbsp of water and mix until smooth.

Transfer the dough to a lightly floured work surface and knead for approximately 10 minutes. Once the dough becomes satin-smooth, place it in a lightly oiled bowl, cover it with cling film, and let it rise for 1 hour until it doubles in size. Alternatively, you can refrigerate it overnight.

Line a baking tray with parchment paper. Deflate the dough by punching out the air and folding the dough in on itself. Then, add broccoli and butternut squash, kneading them into the dough. Shape the dough into a ball and place it on the parchment paper to rise for an additional hour until it doubles in size.

Preheat the oven to 220°C (200°C for fan ovens, or gas mark 7). Dust the loaf with some extra flour and make a cross-shaped cut about 6 cm long on the top of the loaf using a sharp knife. Bake for 25-30 minutes until the loaf is golden brown and sounds hollow when tapped underneath. Allow it to cool on a wire rack before slicing.

Roast some tomatoes in a little olive oil and serve them alongside cream cheese as a side dish.