This loaf wasn’t supposed to be anything fancy. I had half a butternut squash hanging around, a bit too much tea in my system, and an itch to bake. What came out of the oven wasn’t just a way to avoid waste—it was golden, warmly spiced, and shockingly good.
The first attempt? Way too wet. The top looked perfect, but the bottom? Not so much. But once I got the balance right—oh wow. It turned out moist (but not oily), nutty, fragrant, and so satisfying.
If you’ve got a bit of squash left and you’re craving something cozy, this is your sign to bake it into something magical.
Why This Recipe Works
Most spiced loaves rely heavily on oil or sugar for that soft texture. This one gets it naturally from the grated butternut squash—it melts into the batter, adding moisture and just a hint of sweetness.
Buckwheat flour is the secret weapon here. It adds a lovely earthy note and keeps the crumb light and non-gummy. Also, toasted walnuts? Game changer. I’ll never use raw ones again.
Ingredients (and Why They Matter)
- 175g Butternut Squash (grated): Adds moisture and mild sweetness. Weigh after grating!
- 2 Large Eggs (room temp): Help the loaf rise and hold together. Don’t skip the room temp part.
- 125ml Sunflower Oil: Keeps the crumb tender for days. Don’t sub with olive oil—trust me.
- 175g Caster Sugar: Balances sweetness. If your squash is very sweet, you can cut it to 150g.
- 90g Plain Flour + 75g Buckwheat Flour: A great combo of lightness and nutty depth.
- 1 tsp Baking Powder + ½ tsp Bicarbonate of Soda: A rising duo that gives just the right lift.
- 1 tsp Ground Cinnamon + 1 tsp Mixed Spice: Adds warm, autumnal flavour. Feel free to add nutmeg too.
- 90g Raisins: Little chewy pockets of sweetness. Try soaking them in tea!
- 75g Walnuts (chopped): Crunchy richness. Toast them first—it’s worth it.
- Butter (for greasing): Adds flavour and helps release the loaf cleanly.
Customize It (Without Ruining It)
- No Eggs? Try 2 tbsp ground flax + 6 tbsp water. Texture’s a bit denser, but it works.
- Gluten-Free? Use a 1:1 GF flour blend and swap buckwheat for almond flour.
- Nut Sub? Pecans are a great alternative. Hazelnuts are too dry.
- Raisin Swap? Chopped dates are amazing. Cranberries work too, but can be sharp unless sweetened.
Common Pitfalls (And How to Avoid Them)
| What Went Wrong | Why It Happened | Fix It |
|---|---|---|
| Loaf sinks in the middle | Too much moisture or not baked enough | Weigh your squash. Test doneness in more than one spot. |
| Gummy inside | Overmixing or weak rise | Stir gently—just until combined. |
| Bitter walnuts | Used raw nuts | Always toast them first. It makes a big difference. |
How to Make It
Step 1: Prep
Heat oven to 180°C (160°C fan) or Gas 4. Grease and line a 900g (2lb) loaf tin with parchment.
Step 2: Mix the Batter
In a large bowl, whisk together the squash, eggs, oil, sugar, flours, baking powder, bicarb, and spices. Mix just until smooth—don’t overdo it.
Step 3: Add Mix-ins
Fold in the raisins and toasted walnuts gently. Make sure they’re evenly distributed.
Step 4: Bake
Pour into the prepared tin, smooth the top, and bake for 60–70 minutes. The top should spring back when touched and a skewer should come out clean.
Step 5: Cool
Let it sit in the tin for 10 minutes, then turn out onto a rack. Slice only when fully cool—though I’m guilty of sneaking a warm slice.
My Favourite Tips
- If the squash feels really wet, squeeze it gently in a clean tea towel.
- Toast walnuts while your oven preheats—it makes the kitchen smell incredible.
- Use a mix of dark and golden raisins for visual flair.
- An old metal loaf tin beats a new non-stick one, hands down.
Storage & Serving
- Room Temp: Wrap in parchment and foil—keeps fresh for 3 days.
- Fridge: Lasts up to 5 days, but serve at room temp.
- Freezer: Slice it, wrap individually, and freeze for up to 3 months. Toast to reheat.
Serve with: A little butter, some cream cheese, or—my guilty pleasure—a swipe of Biscoff spread.
FAQs
Can I use pumpkin instead of squash?
Absolutely—but make sure it’s grated, not puréed, or it’ll be too wet.
Is buckwheat flour really necessary?
Not essential, but it adds great flavour. All plain flour is okay, just less interesting.
Why did my loaf sink?
Probably too wet or underbaked. Weigh the grated squash and don’t rush baking time.
Can I make muffins instead?
Yes! Bake at 170°C fan for 20–25 minutes. Check with a skewer.
No mixed spice?
Sub with ¼ tsp each of nutmeg, clove, and allspice—or more cinnamon. It’s flexible.
Want more like this? Try:
- Banana & Honey Cake
- Rainbow Cake
- Strawberry & Walnut Cake
- Wimbledon Cake
