Description
A tender loaf with sweet squash flavor. The warm spices are perfect with earthy roasted butternut and orange zest adds a touch of brightness in the glaze.
Ingredients
Scale
- 1 small to medium butternut squash
- 2 teaspoons peanut or vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- zest of 1 orange
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 3/4 cups sugar
- 1 1/2 sticks (3/4 cup) unsalted butter, melted
- 2 large eggs
Glaze (optional):
- zest of 1 orange
- 1/4 cup fresh squeezed orange juice
- 2 cups confectioners (powdered) sugar, sifted
Instructions
- Preheat oven to 400 degrees. Cut the butternut squash in half lengthwise and remove seeds. Rub flesh with oil and place cut side down on a parchment lined baking sheet. Roast for 35 to 40 minutes or until soft when pushed with a finger. Cool until cool enough to handle.
- Peel the skin off the outside of the squash, and puree the flesh in a blender or food processor, or in a bowl using an immersion blender.
- Measure out 2 cups of puree and save the rest for another use, or feed it to your dogs.
- Reduce oven to 325 degrees. Butter and flour two 8 ½” x 4 ½” loaf pans.
- Combine flour, salt, baking powder, baking soda, orange zest, and spices in a bowl. Whisk until well combined and set aside.
- In another bowl, mix together sugar, melted butter, and squash puree. Whisk in eggs, one at a time, until well combined. Fold squash mixture into flour mixture until combined.
- Turn batter into prepared pans, dividing evenly, and bake for about 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely.
- Once the loaves are cooled, whisk together the glaze ingredients until smooth and free of lumps. Pour over the loaves and smooth the top. Let the glaze set for a bit before slicing.
- Category: Baking