Description
A moist and flavorful loaf made with butternut squash and dates, spiced with warm flavors and topped with rich maple cream.
Ingredients
Scale
- 1 cup (200g) pitted dates, chopped
- 1 cup (200g) cooked butternut squash, mashed
- 1/2 cup (120g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 2 large eggs
- 1 1/2 cups (180g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
For the delicious maple cream, you will need:
- 1/2 cup (120ml) heavy cream
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
Instructions
- Prepare the butternut squash by peeling, seeding, and cutting it into cubes. Boil until tender, then mash and let cool.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs one at a time, then fold in the mashed squash and chopped dates.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Preheat the oven to 350°F (175°C). Pour the batter into a greased loaf pan and smooth the top. Bake for 40-45 minutes, checking with a toothpick for doneness.
- While the loaf bakes, whip the heavy cream until thick, then add maple syrup and vanilla extract, whipping until soft peaks form.
Notes
- Choose a heavy butternut squash with smooth skin for the best flavor.
- Store the loaf wrapped at room temperature for up to 5 days or freeze for up to 3 months.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: butternut squash, date loaf, maple cream, baking, dessert