kabocha squash cinnamon swirl loaf
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Ingredients
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1 ½ cup AP flour
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1 ½ tsp baking powder
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½ tsp baking soda
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½ tsp kosher salt
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1 cup kabocha squash puree (can also sub with other squash or pumpkin puree but I would strain to remove the extra liquid!)
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½ cup sour cream or full-fat Greek yogurt
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½ cup extra virgin olive oil
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½ cup pure maple syrup
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½ packed brown sugar
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2 eggs
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1 tsp vanilla
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¼ cup packed brown sugar
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2 tablespoons granulated sugar
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1 tsp cinnamon
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¼ tsp kosher salt
Brown Sugar Layer
Directions
Cut the squash in half and roast at 425F for 30 minutes.
Make the brown sugar layer and set it to the side. Butter and lightly flour a loaf tin and set to the side.
Preheat the oven to 350F while you assemble the loaf. Combine the dry ingredients, whisk, and then set to the side.
Combine the wet ingredients separately and mix well.
Fold the dry ingredients into the wet and once fully combined, pour half of the batter into the floured loaf tin.
Sprinkle ¾ of the cinnamon sugar evenly and then pour the rest of the batter on top. Sprinkle over the rest of the sugar on top evenly.
Place into the preheated oven for 45 minutes and then cover with tinfoil. Bake for another 15 min, and then remove when crumbs only stick to a knife once inserted. Cool and serve.