This was a honeynut squash loaf. The honeynut squash when roasted was extremely sweet and had a thick flesh, less water than butternut squash in my opinion and almost similar texture to a sweet potato. This loaf is simple, delicious and have all the classic fall flavours from the warm dry spices added and natural flavour of the squash used in this loaf. Check this recipe out if you want an alternative to your classic loaves like banana bread or zucchini bread.
Honeynut Squash Bread
It is squash season so of course I am using this opportunity to bake and experiment with different squashes. This was a honeynut squash loaf.
Equipment
- 1 9 inch loaf pan
Ingredients
- 190 grams 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 160 grams (3/4 cup + 1 tablespoon) dark brown sugar (you can use up to a full cup if your squash is not too sweet, my honeynut squashes were very very sweet)
- 250 grams honeynut squash Butternut squash will work as well
- 1 /2 teaspoon all spice
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/4 teaspoon cloves
- 1/2 teaspoon ground ginger
- 1/4 cup 51 grams vegetable oil
- 1/4 cup+ 2 tablespoons 85 grams unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 eggs
Optional Spread
- 2 tablespoons cream cheese softened
- pinch cinnamon
- 1 tablespoon honey
Instructions
- Roast your honey nut wash, I used about 3 small squash until tender, let cool, scoop out the flesh, mash it and weigh out 250 grams for this recipe, about 1 cup.
- Keep your oven on at 350 degrees and prepare a 9 inch loaf tin by greasing with butter and setting aside.
- In a bowl mix together your flour, baking soda, baking powder and salt and set aside.
- In a bowl, mix together your unsalted butter sugar and oil
- Add your eggs and vanilla and mix well.
- Add your honeynut (or butternut) squash puree
- Add your spices, cinnamon, cloves, cardamom, nutmeg, ginger and all spice
- Add your squash puree and whisk in very well.
- Pour your wet batter into your dry mixture and mix until just combine.
- Pour batter in your prepared loaf time and bake for 50-60 minutes.
- When ready, a tooth pick should be inserted and come out clean.
- Allow to cool, slice and serve with spread of your choice.
- To make optional spread
- Mix honey, cream cheese and cinnamon in a bowl together until smooth.
- Note: Honeynut squash to me is more similar to sweet potato when cooked. If using honeynut squash instead of butternut squash, you may want to increase bake time to higher end of the range.
