Butternut bread has a cakey texture and tastes light and fresh

Butternut Bread
Prep time
Cook time
Total time
This bread has a beautiful cake like texture, its light and tasty and goes well with Vanilla Cashew Cream.
  • 250g Butternut Squash, cut into chunks, (can use frozen)
  • 2 tbsps Coconut Oil
  • 3 tbsps Maple Syrup
  • Pinch of Nutmeg
  • 4 Eggs
  • ½ tsp Sea Salt
  • 1 tbsp ground Ginger
  • 1 tbsp ground Tumeric
  • 200g ground Almonds
  • 2 tsps Baking Powder
  • 2 tbsps Pumpkin Seeds
  • ½ tsp Cinnamon
  1. Preheat the oven to 200'C, 180'C fan.
  2. Spread the Butternut chunks on a baking tray lined with baking paper. Coat the chunks with 1 tbsp of Maple Syrup and 1 tbsp of melted Coconut Oil and sprinkle with Nutmeg. Bake for 20 mins until golden brown and caramelised.
  3. In a large mixing bowl, mash the Butternut with a fork or potato masher to create a paste. Add 1 tbsp melted Coconut Oil, the Eggs, 1 tbsp Maple Syrup, salt, ginger, and Tumeric. Mix well.
  4. In a small mixing bowl, combine the ground Almonds and Baking Powder, then add to the large mixing bowl/wet ingredients. Mix well until combined into a smooth(ish) batter consistency.
  5. Pour the mixture into a lined loaf tin and bake at 200'C, 180'C fan for 30mins.
  6. In a small bowl, combine 1 tbsp of Maple Syrup, Pumpkin Seeds and Cinnamon. Use to cover the top of the loaf and bake for a further 10-15mins.
  7. Test the bread with a skewer, it should come out clean when the bread is ready.
  8. Remove from the loaf tin and leave to cool on a wire rack.
  9. Serve with the Vanilla Cashew Cream
  10. To freeze, slice and pack between layers of baking paper.