The Perfect Fall Loaf ~ Honeynut Squash Bread

Honeynut Squash from Garden

My beautiful baby from the garden

Ive posted a video of me making the recipe at the bottom of the page along with instructions on how to make this perfect autumnal loaf.

 

Honeynut Squash is super sweet and about 10x sweeter than its larger counterpart, the Butternut Squash. This is an amazing squash to add to bread or desserts because it is naturally sweet so you do not have to add a bunch of sugar. I did use a half cup of Organic Cane Sugar in this recipe.... but thats it.. I swear!!! :) 

Recipe

 

 

1 Honeynut Squash - mashed

1 Egg

1/3 Can of Full Fat Coconut Cream (About 3 tbsp Cream & Make sure to add in half of the remaining liquid coconut milk in the can)

1/2 Cup of Cane Sugar 

1 1/2 Cup Flour ~ I like to use organic flour 

1/2 Cup Chopped and Toasted Pecans

1 Tbsp Coconut Oil

1 Tsp Cinnamon

3/4 Tsp Pumpkin Spice 

1/4 Tsp Allspice 

(You can add about 1/8 tsp nutmeg if you want :)! )

1 Tsp Baking Powder

1/2 Tsp Baking Soda

Pinch of salt

 

You cannot taste any coconut in this recipe!! I only use coconut for a dairy substitute, you can always replace the coconut oil with about 2 tbsp butter. Im a butter gal! Or even a brown butter would be superb in this recipe.

Try and still use the can of coconut cream though, it makes the cake extremely moist. I'll post on how to implement it more into your baking. 

 

Honeynut Squash Loaf Fall Recipe

Steps

 

Honeynut Squash cut in half, roasted

Preheat your oven to 400 °F.

Toast your pecans in a pan on low until the oils have released and the nuts are toasted.

Cut the honeynut squash down the middle creating two halves.

Core out the seeds.

Place onto a baking sheet and roast in the oven at 400 °F for 45 mins to 1 hour depending on how small/large your Honeynut is. Poke with a fork to make sure the Honeynut is cooked and soft all the way through. Take out the Honeynut and let rest until cool enough to peel.

Turn down the oven to 350 °F.

 

Peel the flesh out of the Honeynut and discard the skins. 

Mash the Honeynut in a bowl and add the egg, the coconut cream, coconut oil, and sugar. Mix until smooth. 

Add in your spices, the Pumpkin Spice, Allspice, Cinnamon, and if your little heart desires - Nutmeg. (My recipe did not)

Mix. 

Now add in your dry ingredients, the flour, baking powder,baking soda, and pinch of salt.

 

Honeynut Squash batter
Pecans in Honeynut Squash Batter

Fold in the chopped toasted Pecans. 

Line a loaf pan with a thin layer of coconut oil and parchment paper. 

Bake in the oven at 350 °F in a loaf pan for 45-50 minutes.

Take out and let rest. (Peel off the parchment paper of course)

 

Enjoy! :) 

 

Suggestion: This would be so bomb with maple syrup!!! Ahhh I have such a sweet tooth. 

And that is it!!! Here is a 1:33 minute long video of the process, enjoy :)