Butternut Squash Bread

butternut squash breadsml

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)

Finishing Touches

  • Handful of flaked almonds
  • 50g cream cheese
  • 300g Icing sugar
  • Zest of 1 orange


  • Roasting tray
  • Chopping board and sharp knife
  • Scales
  • Measuring Jug
  • Blender
  • Wooden Spoon
  • Teaspoon
  • Sieve
  • 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!

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