Think banana bread but autumnal and spicy. And the only excuse you need to eat cake for breakfast.
- 110g salted butter
- 100g caster sugar
- 50g soft light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 350g cooked and mashed pumpkin or butternut squash (or other squash)
- 110g plain flour
- 110g buckwheat flour
- 2½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground ginger
- ¼ tsp salt
- 100g pecans, roughly chopped
- Preheat the oven to 160C fan (180C) and line a loaf tin
- Melt the butter in a small saucepan over medium heat, then let it foam and cook for ~5 mins, stirring occasionally until flecks of brown form at the bottom of the pan
- Transfer the brown butter to a big bowl and whisk to cool it
- Whisk the sugars into the brown butter, then add the vanilla.
- Crack in the eggs one at a time, whisking between each one
- Beat until smooth, then add the squashed squash and combine
- Add the flours, baking powder, cinnamon, allspice, ginger, salt and pecans. Stir gently to combine into a thick batter.
- Scrape into the lined loaf tin and bake 1 hour (+ 5-10 mins as needed) until skewer comes out clean
- Leave to cool for 10 mins in the tin before removing onto a wire rack
- Leave to cool completely before slicing. Freeze slices and pop into the toaster to revive, spread with butter
Sophie cooks 