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Sweet spiced squash bread
40 m active | 1 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 188
  • Fat about 9g
  • Carbohydrates about 22g
  • Protein about 4g
This is needed
This is needed for 16 pieces
Squash puree
  • 400 g squash (e.g. Hokkaido)
  • 0.5 tsp cinnamon
  • 1 tbsp ground cane sugar
  • 0.5 tsp ginger powder
  • 0.5 tsp ground cardamom
  • 150 g butter, soft
  • 0.25 tsp salt
  • 120 g ground cane sugar
  • 3 egg
  • 300 g white flour
  • 0.5 dl milk
  • 0.25 tsp ground cardamom
  • 0.5 tsp cinnamon
  • 0.25 tsp ginger powder
  • 1 tsp baking powder
  • 1 tsp sodium bicarbonate
  • 1 loaf tin (approx. 30 cm), lined with baking paper
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And that's how it's done
And that's how it's done
Squash puree
Cut the squash into approx. 2 cm cubes, spread on a baking tray lined with baking paper.
Mix the sugar, cinnamon, ginger and cardamom, sprinkle on top of the squash, mix.
To roast
Approx. 25 mins. in the centre of an oven preheated to 220°C. Remove, reduce the oven temperature to 180°C. Mash the squash with a fork.
Place the butter in a bowl, add the sugar and salt, beat using the whisk on a mixer.
Add the eggs and continue to beat until the mixture becomes lighter in colour.
Mix in the milk with the squash puree. Combine the flour with all the remaining ingredients, mix in. Transfer the dough to the prepared tin.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the loaf from the tin and leave to cool on a rack.