Moist and delicately spiced, this butternut squash loaf is a year-round winner - warming for winter, but light enough for a summery afternoon tea.
Prep Time: 10 mins
Cook Time: 55 mins
Ingredients
1 cup of butternut squash purée*
2 eggs
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
1/2 cup brown sugar
1 3/4 cups of plain flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
*Note: To make the butternut squash puree, cut around half a squash into cubes and boil until soft. Blend adding a small amount of the cooking water as needed to make a silky, smooth puree.
Method
Preheat the oven to 180°C. Grease a loaf tin.
In a large bowl, mix the butternut squash puree, eggs, oil, water and sugars until combined. Sift the flour, baking soda, salt, cinnamon, nutmeg and cardamom into a separate bowl.
Gently fold the dry ingredients into the butternut squash mixture. Once blended pour it into the loag tin.
Bake for 55-60 minutes or until a skewer inserted into the centre of the loaf comes out clean. Allow it to cool in the tin for five minutes before moving it to a cooling rack.
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