Sweet spiced squash bread

Sweet spiced squash bread

Total: 1 hr 55 min. | Active: 40 min.
Nutritional value / piece: 188 kcal
, Fat: 9 g
, Carbohydrate: 22 g
, Protein: 4 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Squash puree

400 g squash (e.g. Hokkaido)
1 tbsp ground cane sugar
½ tsp cinnamon
½ tsp ginger powder
½ tsp ground cardamom


150 g butter, soft
120 g ground cane sugar
¼ tsp salt
3 eggs
½ dl milk
300 g white flour
½ tsp cinnamon
¼ tsp ground cardamom
¼ tsp ginger powder
1 tsp baking powder
1 tsp sodium bicarbonate
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1 loaf tin (approx. 30 cm), lined with baking paper

How it's done

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Squash puree

Cut the squash into approx. 2 cm cubes, spread on a baking tray lined with baking paper.

Mix the sugar, cinnamon, ginger and cardamom, sprinkle on top of the squash, mix.

To roast

Approx. 25 mins. in the centre of an oven preheated to 220°C. Remove, reduce the oven temperature to 180°C. Mash the squash with a fork.


Place the butter in a bowl, add the sugar and salt, beat using the whisk on a mixer.

Add the eggs and continue to beat until the mixture becomes lighter in colour.

Mix in the milk with the squash puree. Combine the flour with all the remaining ingredients, mix in. Transfer the dough to the prepared tin.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the loaf from the tin and leave to cool on a rack.

Good to know
Serve with: Butter

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