Abrahms' Family Recipes Butternut Squash Spice Loaf Meal plan
Done

Butternut Squash Spice Loaf

  1. Preheat the oven to 175 °C (Ober-/Unterhitze; 160 °C fan). Grease a loaf pan with butter 5 g and line the bottom with parchment paper.
  2. In a large bowl, whisk together egg 2, brown sugar 150 g, butter 100 g, vanilla extract 5 ml, Schmand 60 g and milk 40 ml until smooth. Stir in butternut squash 0.25.
  3. In a medium bowl, whisk together flour 140 g, whole wheat flour 100 g, baking powder 5 g, baking soda 2 g, cinnamon 3 g, ground ginger 2 g, nutmeg 1 g and salt 2 g.
  4. Tip the dry ingredients into the wet ones and stir just until no dry flour remains. Fold in walnuts 80 g.
  5. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake ⏲ 45 minutes.
  6. Meanwhile, make the candied seeds. Toast pumpkin seeds 40 g in a dry skillet over medium heat ⏲ 3 minutes, stirring, until they begin to pop. Add brown sugar 20 g, butter 5 g, water 15 ml and a tiny pinch of salt 1 g. Stir ⏲ 2 minutes until the sugar melts and coats the seeds and the pan is nearly dry. Spread on a sheet of parchment paper and let cool slightly, then break apart any big clumps.
  7. Scatter the candied seeds over the loaf and return it to the oven. Bake ⏲ 10–15 minutes more, until a toothpick pushed into the centre comes out clean.
  8. Let cool in the pan for ⏲ 20 minutes. Run a paring knife around the edges, lift the loaf out onto a wire rack, and let it finish cooling. Peel off the parchment before slicing.

Serves 8