Butternut Squash Spice Loaf

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Serves 8

Ingredients

110 g butter (soft, for greasing; or nonstick spray; unsalted, melted and slightly cooled; Butter; Butter)
2 egg (large; Eier)
170 g brown sugar (packed; brauner Zucker; brauner Zucker)
5 ml vanilla extract (Vanilleextrakt)
60 g Schmand (or plain yogurt)
40 ml milk (Milch)
0.25 butternut squash (about 250 g, peeled, seeded and finely grated on the small holes of a box grater; Butternut-Kürbis)
140 g flour (Weizenmehl Type 405)
100 g whole wheat flour (Vollkornmehl)
5 g baking powder (Backpulver)
2 g baking soda (Natron)
3 g cinnamon (Zimt)
2 g ground ginger (gemahlener Ingwer)
1 g nutmeg (Muskatnuss)
3 g salt (Salz)
80 g walnuts (chopped; Walnüsse)
40 g pumpkin seeds (Kürbiskerne)
15 ml water

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.
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).
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).
Tip the dry ingredients into the wet ones and stir just until no dry flour remains. Fold in walnuts (80 g).
Scrape the batter into the prepared pan and smooth the top with a spatula. Bake ⏲ 45 minutes.
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.
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.
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.