Ingredients:

  • 1 medium Butternut Squash (approx. 700g)
  • 1 Tbsp Olive Oil
  • 2 cups All-Purpose Flour (spooned and levelled)
  • 1 cup Granulated Sugar
  • 1/2 cup Dark Brown Sugar (packed)
  • 1 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Freshly Grated Nutmeg
  • 1 cup Cooled Butternut Squash Puree (240g)
  • 2 Large Eggs (room temperature)
  • 1/2 cup Neutral Oil (e.g., Vegetable or Canola)
  • 1 tsp Vanilla Extract
  • 2 Tbsp Maple Syrup (Grade A or B)

Instructions:

  1. Roast the Squash: Preheat oven to 400°F (200°C). Halve the butternut squash lengthwise, scoop out the seeds, and brush the cut sides with olive oil. Place cut-side down on a baking sheet. Roast for 30–40 minutes until fork-tender.
  2. Cool and Puree: Allow the squash to cool completely. Scoop the flesh out and mash it, or pulse in a food processor, until completely smooth. Measure out exactly 1 cup (240g) of puree and set aside.
  3. Prep the Oven and Pan: Reduce oven temperature to 350°F (175°C). Grease and line a standard 9x5-inch loaf pan with parchment paper, allowing some overhang for easy removal.
  4. Combine Dry Ingredients: In a large bowl, whisk together the flour, both sugars, baking soda, salt, cinnamon, ginger, and nutmeg. Ensure all leavening and spices are evenly distributed.
  5. Combine Wet Ingredients: In a separate medium bowl, whisk the cooled butternut squash puree, eggs, oil, vanilla extract, and maple syrup until the mixture is uniform and smooth.
  6. Combine Wet into Dry: Pour the wet ingredients into the dry ingredients bowl.
  7. Fold Gently: Using a rubber spatula, fold the mixture just until barely combined. Do not overmix, as this develops gluten and results in a tough, dense loaf.
  8. Fill and Bake: Pour the batter into the prepared loaf pan. Bake for 55–65 minutes.
  9. Test for Doneness: Insert a skewer or wooden toothpick into the centre of the loaf. It should come out clean, or with a few moist crumbs attached. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  10. Cool: Let the loaf cool in the pan for 15 minutes. Use the parchment paper overhang to lift the bread out and transfer it to a wire rack to cool completely before slicing (about 1 hour).