Kabocha Squash Cinnamon Swirl Loaf
Get ready to add this Kabocha Squash Cinnamon Swirl Loaf recipe to your baking rotation – it’s not as heavy as the other usual suspects, plus it’s simple to make and super moist. Just bake and leave it on your counter with a knife and some plates… anyone passing by will understand the assignment!
Prep Time: 30 minutes
Bake Time: 60 minutes
Total Time: 90 minutes
Yield: 1 loaf
Ingredients
- 1½ cup all purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup kabocha squash puree (can also sub with other squash or pumpkin puree but strain it to remove the extra liquid!)
- ⅓ cup sour cream or full-fat Greek yogurt
- ½ cup extra virgin olive oil
- ½ cup pure maple syrup
- ½ packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
Brown Sugar Layer
- ¼ cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
Method
- Cut the squash in half and roast at 425°F for 30 minutes.
- Make the brown sugar layer and set it to the side. Butter and lightly flour a loaf tin and set to the side.
- Preheat the oven to 350°F while you assemble the loaf.
- Combine the dry ingredients, whisk, and then set to the side.
- Combine the wet ingredients separately and mix well.
- Fold the dry ingredients into the wet and once fully combined, pour half of the batter into the floured loaf tin.
- Sprinkle ¾ of the cinnamon sugar evenly and then pour the rest of the batter on top. Sprinkle over the rest of the sugar on top evenly.
- Place into the preheated oven for 45 minutes and then cover with tinfoil.
- Bake for another 15 minutes and then remove when crumbs only stick to a knife once inserted.
- Cool, serve, and enjoy!
Recipe from: edeneats.com
