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.
- 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
- 1 Cup Icing sugar
- 3-4 Tbsp Milk
- ½ tsp melted butter
- Squeeze of lime juice
- 1 Loaf Tin
- Fork/Potato masher/Mini Food processor
- Large mixing bowl
- Spatula/Whisk/Electric mixer
- Measuring Cups & Spoons
- Preheat oven to 165 ̊C and grease a loaf tin with butter, dust with flour then set aside.
- In a medium bowl, combine the flour, baking soda, baking powder and pumpkin pie spice mix ingredients. Whisk until well combined; set aside.
- 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
- Next add in the butternut squash puree and a ¾ cup of water. Mix until combined.
- Add the flour mixture to the wet ingredients in thirds gently mixing in between. Be careful not to over mix
- Pour the mixture into the prepared loaf tin then level it out with a spoon or spatula.
- 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.
- 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.
- Keep refrigerated for up to 3 days or freeze for up to 3 months.
Roasted Butternut Squash Purée
- 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.
- 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.
I recommend making the butternut squash puree a day before or at least 1 hour before baking the bread.