Autumn Tea Bread - Patrick Holford

Ingredients

• 225g (8oz) self-raising wholemeal flour
• 11/2–2 tbsp ground mixed spice
• 300g (101/2oz) butternut squash, peeled and coarsely grated
• 150ml (5fl oz) mild or medium (not extra virgin) olive oil
• 50g (2oz) xylitol
• (or soft brown sugar)
• 1 tbsp agave syrup (or honey or golden syrup)
• 50g (2oz) dried mixed fruit
• 2 large free-range or organic eggs, lightly beaten
• 100g (4oz) pecans or walnuts, roughly chopped