Butternut Squash and Cinnamon Loaf
- Total Time: 40 mins
- Yield: 8 slices
Description
Butternut squash makes for a dense, moist cake and a single teaspoon of cinnamon goes a long way in adding flavor and fragrance.
Ingredients
Units
- 8oz plain flour
- 2tsp baking powder
- 4oz caster sugar
- 3oz butter
- 2 medium eggs
- 4-5oz butternut squash
- 1tsp cinnamon
Instructions
- Preheat the oven 180C/350F/Gas mark 4 and line your cake or loaf tin with greaseproof paper.
- Cut/peel the skin off of your butternut squash and cut into cubes. Boil until soft and then drain.
- Using a masher or food processor blitz the soft butternut squash until it’s the texture of potato mash. Leave to cool.
- Meanwhile in a large mixing bowl beat together all the ingredients except for the butternut squash.
- Your mixture will look quite dry but this is where to butternut squash comes into play. Add a spoonful of the cooled butternut squash mash in at a time and beat with an electric hand whisk – continue to add the butternut squash until the mixture is loose like your standard cake mixture. I only used 4oz of butternut squash but it’s best to make up 5oz just in case!
- Pour your mixture into a cake tin and bake in the oven for 20-25 mins until golden and springy to touch.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 250
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Frequently Asked Questions
Why does the batter look dry before the squash is added?
I beat together the flour, baking powder, sugar, butter, eggs, and cinnamon first — and your mixture will look quite dry at that point. That’s intentional: I add the cooked, mashed butternut squash (4–5 oz) a spoonful at a time, whisking it in until the batter loosens to a standard cake consistency. The squash supplies all the moisture you’ll need.
How do I know how much squash to add?
I call for 4–5 oz of mashed butternut squash and advise preparing the full 5 oz even though you may only need 4 oz. Add the mash a spoonful at a time, whisking after each addition, and stop once the batter reaches a loose, standard cake batter consistency.
Oh gosh!!! It’s yummy… Instead of boiling and mashing the squash I grated it only then add it gradually as instructed.. I also placed some raisins… Overall it was delicious!! Try it!! ??
So good and moist! Can’t wait to eat it with my coffee!
few things I altered:
1) added more butternut squash mash in the batter, depends on the texture of your batter
2) using a coffee grinder, ground my own organic raw sugar to adapt to caster sugar
3) baked for 40 minutes, really depends on each oven, the crispy cracked top crust tastes really good.
4) used square bread tin.