Butternut Squash Bread
I know this may sound a bit bizarre as a recipe, but in reality it is very similar to banana bread. This version is more of an Autumnal version in my mind!
- ½ butternut squash
- 150ml of melted coconut oil
- 1 tsp of baking powder
- 200g plain flour
- 2 tsps of cinnamon
- 115g unsalted butter or margarine
- 90g light brown sugar
- 110g caster sugar
- 2 eggs
- 1 tsp of vanilla bean paste (or 2 tsps of vanilla extract)
- Handful of flaked almonds
- 50g cream cheese
- 300g Icing sugar
- Zest of 1 orange
- Roasting tray
- Chopping board and sharp knife
- Measuring Jug
- Wooden Spoon
- Loaf Tin
- Frying Pan
- Preheat the oven to 200°C /180°C fan/ gas mark 6
- Slice the squash lengthways, using a spoon scoop out the seeds and finally score it (this helps it cook faster) and place it in the oven for about 50-70 minutes until the flesh of the squash is soft.
- Reduce the oven temperature to 180°C/160°C fan/ gas mark 4
- Once it is cooked scoop out the flesh from the skin and blend it with the coconut oil.
- Cream together the butter, sugars, vanilla and eggs, and mix with the squash mixture.
- Sieve the flour, baking powder and cinnamon into the rest of the mixture.
- Put into a prepared loaf tin and bake for about an hour until the bread feels springy to the touch and when pocked with a knife the knife comes out clean.
- Leave to cool.
- Whilst the bread is cooling you can make the icing. Simply mix all the ingredients together until the consistency is very smooth.
- Next you need to toast the almonds. Place the almonds in a dry pan (no oil) on a medium heat and toss them frequently as they will catch and burn very quickly. This should take a couple of minutes.
- Once the bread is cooled put the icing on and the toasted almonds, and voila!