Mary Berry Spiced Squash and Walnut Loaf

This easy Mary Berry Spiced Squash and Walnut Loaf is a delicious treat that’s perfect for a cozy afternoon snack. It’s quick to make and packed with nutritious ingredients like butternut squash and walnuts. Feel free to adapt it with common ingredients you have on hand for added flexibility!

This Spiced Squash and Walnut Loaf Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed:

• 175g (6oz) coarsely grated butternut squash (prepared weight)
• 2 large eggs
• 125ml (4fl oz) sunflower oil
• 175g (6oz) caster sugar
• 90g (3½oz) plain flour
• 75g (3oz) buckwheat flour
• ½ tsp baking powder
• 1 tsp bicarbonate of soda
• 2 tsp ground cinnamon
• ½ tsp ground mixed spice
• 90g (3½oz) raisins
• 75g (3oz) walnuts, roughly chopped
• Butter, for greasing

How To Cook Spiced Squash and Walnut Loaf:

1. Preheat the oven: Preheat your oven to 180°C (160°C Fan)/Gas 4. Grease and line a 900g (2lb) loaf tin with non-stick baking paper.
2. Prepare the batter: In a large bowl, add the grated butternut squash, eggs, sunflower oil, caster sugar, plain flour, buckwheat flour, baking powder, bicarbonate of soda, cinnamon, and mixed spice. Mix well using an electric whisk until fully combined.
3. Add raisins and walnuts: Stir in the raisins and chopped walnuts until evenly distributed throughout the mixture.
4. Bake the loaf: Spoon the mixture into your prepared loaf tin and smooth the top. Bake for 1 hour to 1 hour 10 minutes, until well-risen and golden brown. Test with a skewer to check if it comes out clean.
5. Cool the loaf: Let the loaf cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
6. Serve: Slice the loaf and enjoy with butter or as is.

Recipe Tips

• Use Fresh Ingredients: Choose fresh butternut squash for the best flavor. Avoid any squash that feels soft or has blemishes.
• Grate Squash Finely: Make sure to coarsely grate the squash well. This helps it cook evenly and blend smoothly into the batter.
• Room Temperature Eggs: Use room temperature eggs to help the batter mix together smoothly. This will make your loaf light and fluffy.
• Check for Doneness: To check if the loaf is done, insert a skewer into the centre. It should come out clean. If it’s still wet, bake for a few more minutes.
• Cool Properly: Allow the loaf to cool in the tin for 10 minutes before transferring it to a wire rack. This helps it firm up and makes it easier to slice.

How To Store Leftovers

• Refrigerate: Let the leftover Spiced Squash and Walnut Loaf cool to room temperature first. After that, wrap it in plastic wrap or put it in an airtight container. It will stay good in the fridge for up to 5 days.
• Freeze: To freeze leftover Spiced Squash and Walnut Loaf, let it cool completely, then wrap it tightly in plastic wrap and foil or use a freezer-safe container. It can be frozen for up to 3 months. To thaw, place it in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 slice (approximately 85g)

• Calories: 233
• Total Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 37mg
• Sodium: 232mg
• Potassium: 142mg
• Total Carbohydrate: 34g
• Dietary Fiber: 1g
• Sugars: 17g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Honey Loaf
• Mary Berry Banana Loaf
• Mary Berry Sultana Tea Loaf
• Mary Berry Cherry Loaf
• Mary Berry Ginger Loaf