Butternut Squash Bread is the cake of choice this festive season.
Moist, perfectly spiced and perfect for 4 O’clock tea. It all starts with roasting a whole butternut Squash in the oven, which is then turned into pumpkin pie purée. Then it’s as simple as adding the dry ingredients to the wet ingredients. Giving it a good mix and dunking it into the oven. Honestly the hardest part is waiting for the cake to cool down before glazing with icing.
Over Christmas I made a vegan version that was just as delicious if not even richer. I made one in a bunt cake tin and the other in a regular loaf tin. Both baked for the same amount of time (50mins) and made it through a bumpy uber ride to the feast table.
Just like my banana bread recipe, this bread is great for a quick breakfast idea (If your calories allow:), dessert option but most of all afternoon tea with some masala chai.