Spiced Autumn Loaf
SERVES
10
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
75
MINUTES
CUISINE
COURSE
Baking
Method
Preheat your oven to 180ºC/gas mark 4.
Roast the cubes of butternut squash in the oven until soft.
While it is roasting, grease the edges of a 2lb loaf tin and line the base with parchment.
Allow the squash to cool.
Beat the butter and sugar until light and fluffy.
Sieve the flour, baking powder and spices together and set aside.
Mash the squash and mix it with the eggs, milk and vanilla.
Add this to the sugar and butter mixture, stirring to combine.
Stir in the dry ingredients until combined.
Add the chopped dates and walnuts and stir.
Scoop the batter into your prepared tin.
Place in the centre of your oven and bake for about an hour and ten minutes or until a skewer comes out clean.
Allow to cool in the tin.
Ingredients
250g of butternut squash, peeled, cut into cubes and seeds removed
125g soft butter
190g light muscovado sugar
225g self-raising flour
1 tsp baking powder
½ tsp ground nutmeg
½ tsp mixed spice
2 tsp ground cinnamon
2 eggs, lightly beaten
100ml milk
2 tbs vanilla
120g dates, stones removed and chopped
100g walnuts roughly chopped
Method
Preheat your oven to 180ºC/gas mark 4.
Roast the cubes of butternut squash in the oven until soft.
While it is roasting, grease the edges of a 2lb loaf tin and line the base with parchment.
Allow the squash to cool.
Beat the butter and sugar until light and fluffy.
Sieve the flour, baking powder and spices together and set aside.
Mash the squash and mix it with the eggs, milk and vanilla.
Add this to the sugar and butter mixture, stirring to combine.
Stir in the dry ingredients until combined.
Add the chopped dates and walnuts and stir.
Scoop the batter into your prepared tin.
Place in the centre of your oven and bake for about an hour and ten minutes or until a skewer comes out clean.
Allow to cool in the tin.
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