Spiced Butternut Squash Loaf

Spiced Butternut Squash Loaf - Butternut squash is one of my favorite squash to cook with. It has a creamy and buttery flesh which is perfect to make moist and delicate cakes, just like this spiced loaf.

Spices are the key in this autumn cake. I used cinnamon, cloves, ginger and nutmeg for a warm and cozy flavor.

I also added chocolate chips and chopped pecans to the batter. Feel free to leave them out or to replace them with walnuts, cranberries or raisins.

Since we don’t have canned pumpkin here in Switzerland, I always make my own pumpkin purée. That’s also great because you can chose among many different kind of squashes depending on the recipe you’re making. If you’re looking for very sweet and bright orange color, chose Muscat squash (check this frosting).

Making your own squash purée is very easy. Make sure to buy a whole squash and to cut it in half (or more if it’s very big) without removing the peel. Remove the seeds and bake in the oven at 200C degrees for about one hour. The flesh will be super soft and easy to remove with a spoon. You can keep the purée for further uses, like pumpkin soup or sauces in an airtight container in the refrigerator for several days.

The texture of this loaf is very moist and fluffy. To preserve its moisture, cover with alluminium foil or place in a large cake container and store on the counter for the day or in the refrigerator for up to 6 days. If you have frosted the cake, I recommend storing it in the refrigerator.

I hope you guys enjoy this kind of autumn baking! As always, I’d love to hear from you if you make this butternut squash loaf! 

Spiced butternut squash loaf - plant-based, refined sugar-free, dairy-free, vegan friendly.

Equipment

one 22cm / 8,6 " loaf pan

Ingredients

Ingredients for the loaf

Dry

• 220 g white spelt or all purpose flour
• 50-60 g fine light brown sugar
• 40 g fine brown or coconut sugar pulse in a blender until fine
• 2 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1,5 tsp cinnamon
• 1/2 tsp ginger powder
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 2 tbsp chocolate chips, optional
• 2 tbsp chopped pecans

Wet

• 170 g butternut squash purée (or canned pumpkin)
• 150 ml non dairy milk (I used soy)
• 50 g vegetable oil (I used sunflower)
• 1 tbsp pure maple syrup
• 1 tsp pure vanilla bean paste
• 1 tsp lemon juice
• 1 tbsp chocolate chips for topping, optional if you're not frosting the cake

Ingredients For The Frosting

• 160 g raw cashews, soaked overnight
• 150 g coconut cream
• 4-5 tbsp butternut squash purée
• 1,5 tbsp agave or maple syrup
• 1 tsp lemon juice
• 1/2 tsp pure vanilla bean paste
• 1 tbsp coconut oil, melted room temp

Instructions

Make The Butternut Squash Purée

1. Cut a whole butternut squash into 3-4 pieces, remove the seeds but keep the peel. Place the pieces into a roasting pan, flesh side down.
2. Roast the pumpkin in a 400F|200C degrees oven for 50-60 minutes.
3. Spoon out the flesh and mash with a potato masher or a blender.

Make the frosting

1. Place the (rinsed and drained cashews), coconut cream, agave, vanilla and lemon juice in a food processor or high speed blender and blend until smooth.
2. With the machine running, slowly add the melted cacao butter and blend until completely smooth and creamy.
3. Transfer the frosting in a bowl and place in the refrigerator to set for at least 4 hours.

Make the loaf

1. Preheat the oven to 365 degrees F / 180ºc. Grease and line a 22cm loaf pan.
2. In a large bowl, whisk the dry ingredients until well combined. Mix in the nuts and chocolate chips if using.
3. In a small bowl, combine the wet ingredients and mix well. Pour the wet ingredients over the dry and mix to combine.
4. Pour the batter into the prepared pan. Top with chocolate chips, if using.
5. Bake for 50 minutes or until a toothpick inserted near the center comes out clean.
6. Cool for 15 minutes then remove from the pan.

Cool completely before slicing. Store on the counter for the day or refrigerate for up to 6 days.