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Dine With Jemutai
Dessert

Butternut Squash Bread

by Sylvia Jemutai April 22, 2020
written by Sylvia Jemutai April 22, 2020
Butternut Squash Bread

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.

Butternut Squash Loaf Batter

 

Sliced Butternut-Squash-Bread

 


 

Butternut Squash Bread

Butternut Squash Bread

Jemutai Butternut Squash Bread is the cake of choice this festive season. Moist, perfectly spiced and perfect for 4 O’clock tea. It all starts… Dessert Butternut Squash Bread European
How To|
How to
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Serves: Makes 1 Loaf Prep Time: 5 Minutes Cooking Time: 44-55 Minutes 44-55 Minutes
Nutrition facts: 500 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • ½ Cup (90g) Brown Sugar
  • 2 Tbsp Regular Sugar  
  • ¾ Cup (180ml) Vegetable oil/melted butter
  • 2 Eggs
  • ½  Tsp Vanilla Essence 
  • 2/3 Cup Water (170ml)
  • 1 ¾ Cup (210g) All Purpose Flour
  • 1 Tsp Baking Powder
  • 1 Tsp Bicarbonate Soda
  • 1 Cup + 1Tsp (240g) Roasted butternut squash purée 
  • Pumpkin Seeds (optional)

Pumpkin Pie Spice Mix 

  • 1 Tbsp Cinnamon Powder 
  • 1 Tsp Ginger
  • ½ Tsp Nutmeg
  • ¼ Tsp Cloves
  • ¼  Tsp Sea Salt

Icing

  • 1 Cup Icing sugar
  • 3-4 Tbsp Milk
  • ½ tsp melted butter
  • Squeeze of lime juice

Equipment

  • 1 Loaf Tin
  • Fork/Potato masher/Mini Food processor
  • Large mixing bowl
  • Spatula/Whisk/Electric mixer
  • Measuring Cups & Spoons

METHOD

  1. Preheat oven to 165 ̊C and grease a loaf tin with butter, dust with flour then set aside. 
  2. In a medium bowl, combine the flour, baking soda, baking powder and pumpkin pie spice mix ingredients. Whisk until well combined; set aside.
  3. In a large bowl whisk together sugar, vanilla essence and oil on medium speed until just combined. Add eggs one at a time, beating well after each addition. Beat for about 1 min until light and fluffy
  4. Next add in the butternut squash puree and a ¾ cup of water. Mix until combined.  
  5. Add the flour mixture to the wet ingredients in thirds gently mixing in between. Be careful not to over mix
  6. Pour the mixture into the prepared loaf tin then level it out with a spoon or spatula.
  7. Bake in a preheated oven at 165 ̊C for 45-55 mins. Or until a toothpick inserted in the centre comes out clean. Cool in the tin for 10 mins then transfer onto  a wire rack and cool completely. 
  8. For the icing- in a small bowl mix all the ingredients until smooth then drizzle the icing over the cake to form a thin layer of icing. Decorate with a few pumpkin.
  9. Keep refrigerated for up to 3 days or freeze for up to 3 months.
Roasted Butternut Squash Purée
  1. To roast the butternut squash, wash then slice in half lengthwise. Place on a roasting tray lined with foil paper then coat the butternut flesh and skin with 1tsp oil. Season with a pinch of salt and cinnamon. Bake the butternut halves cut side facing down for 60 mins @180.
  2. Remove from the oven once baked and soft. Cool slightly before scooping out the flesh. Mash with a fork or purée in a food processor.

Jemutai's TIPS

I recommend making the butternut squash puree a day before or at least 1 hour before baking the bread.

BakedGoodsButternutSquashButternutSquashBreadBreadChristmasPumpkinPieSpice
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Sylvia Jemutai
Sylvia Jemutai

Sylvia Jemutai is a food & product photographer, food stylist, writer/blogger and recipe developer based in Nairobi. Inspired by farm life and a family of foodies, good home cooked meals have always been a way of life.

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Lasagna Bolognese 
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Chocolate Chip Banana Bread  

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About

About

Hi there, i’m Sylvia Jemutai. Welcome to Dine with Jemutai my creative playground for all things food and photography. If it’s home cooked meals you're after i’ve got you covered. I have a fondness for sweet things and also enjoy eating clean because life is all about balance. Here you’ll find my favourite home cooked meals, baked treats and stories inspired by farm life and my current food musings.

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