Butternut Squash Maple Walnut Flax Bread

The name says it all but just in case you need a little more detail; this cake is filled with comforting autumn flavours, the freshly baked butternut squash puree gives this cake the tender crumb, the walnuts and walnut oil give a delicious nutty flavour, the only sweetener, maple syrup makes this quick bread just sweet enough and the spices I only made a few simple changes to the recipe here, I highly recommend it for breakfast or brunch or with a cup of tea in the afternoon.

Adapted from Umamigirl

• 1 ½ cups all-purpose flour
• ¼ cup flaxseed meal
• 1 ¼ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 2 eggs
• 1 cup butternut squash puree
• ¼ cup walnut oil
• ¾ cup maple syrup
• ¾ cup chopped walnuts, toasted

 

Preheat the oven to 325F, grease a loaf tin with walnut oil. Mix the dry ingredients in a bowl, set aside. In a large bowl, whisk together the eggs, butternut squash puree, walnut oil and maple syrup until the mixture looks smooth, mix in the dry ingredients until just combined, fold in the chopped walnuts and pour the batter into the loaf tin.

Bake for 60-65 minutes or until a cake tester inserted in the middle comes out clean. Let the bread cool in the tin for 10-15 minutes, then transfer to a wire rack to let it cool completely.

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