Spiced Gingerbread Loaf with Roasted Squash
I love using cooked sweet vegetables in baking to add sweetness and moisture while adding a sneaky boost of goodness. When I am roasting squash or pumpkin for dinner I always cook extra for adding to baking – see directions below.
Ingredients
- 100 g butter
- about 3/4 packed cup roasted squash or pumpkin
- 3 free-range eggs
- 1 tablespoon finely grated fresh ginger root
- 1 tablespoon molasses or golden syrup
- 1 tablespoon apple cider vinegar or lemon juice
- 1/3 cup brown sugar or 4 tablespoons honey
- 3/4 cup white flour*
- 1/2 cup wholemeal flour (or use extra white flour)
- 1/2 cup chopped walnuts
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger powder
- 1 teaspoon mixed spice
- 1/4 teaspoon salt
- *gluten-free – use gluten-free flour mix + 1/2 cup almond meal for the wholemeal flour
Instructions
- Preheat oven to 180°C. Line and grease a 10 x 20cm loaf tin.
- Melt the butter in a medium saucepan. Remove from the heat and add the roasted squash and mash well. Add the eggs, ginger, molasses/syrup, vinegar and sugar and beat together.
- In a large mixing bowl combine the flour and remaining dry ingredients. Pour over the wet mixture and fold until just combined – don’t over-mix. Tip into the lined loaf tin and bake for 30-35 minutes until an inserted skewer comes out clean. Cool in the tin for 10 minutes then transfer to a cooling rack. Eat warm or toasted with a smear of butter or a slice of creamy blue cheese.
Notes
Roasted Squash or Pumpkin.
Once a week or so through the autumn and winter months I roast a whole squash or half pumpkin to use in cooking and baking as suggested above. Chop into large similar-sized wedges (I get 10-12 wedges from a kabocha or butternut squash) and arrange on a lightly greased baking tray. Brush lightly with olive oil and roast at 190C for 30-40 minutes until the flesh is tender when pierced with a knife. As I bake bread every second day I make the most of the oven heat and roast vegetables once the bread is ready.
Once a week or so through the autumn and winter months I roast a whole squash or half pumpkin to use in cooking and baking as suggested above. Chop into large similar-sized wedges (I get 10-12 wedges from a kabocha or butternut squash) and arrange on a lightly greased baking tray. Brush lightly with olive oil and roast at 190C for 30-40 minutes until the flesh is tender when pierced with a knife. As I bake bread every second day I make the most of the oven heat and roast vegetables once the bread is ready.