the squash loaf cake of your dreams

meet the Thanksgiving "counter cake" ✨

hi friends!

thanksgiving is coming up and I loveeeee this holiday. I think it’s mostly because when I think about a thanksgiving dinner, I picture my friends and I cooking and baking all day, enjoying delicious wine, and having impromptu dance parties. 

but, this newsletter isn’t about stacking the dinner table or how to decorate it. it’s not even about how to do your grocery shop and organize your fridge ahead of time. this letter is purely for the love of this heartwarming and incredibly easy-to-make squash loaf that needs to be on the counter for your friends and family to chip away at while you entertain. I know what you are thinking…another dessert? we already have pumpkin pie! this one is different.

this kabocha squash loaf is not as heavy as the other usual suspects and it’s simple, super MOIST, and the perfect treat to impress your guests out the gate. I’m recommending you bake it the day before – get it out of the way early – and just leave it on the counter with a knife and some plates as your guests arrive, and trust me, they’ll understand the assignment. 

and, if you’re worried about going overboard with a snacking cake on top of the bountiful dinner spread, you can add this to your rotation of perfect fall cakes to bake up and nosh on all week. or! this could be the best host gift….just saying. imagine hosting a beautiful gathering and receiving this loaf as a thank-you gift, then getting to enjoy it the next morning with your cup of coffee. that’s the dream and really so thoughtful.

either way, this cake is SO delicious and i’m happy to share this recipe with my newsletter audience exclusively. can’t wait to hear what you think!!

xo,

e

Kabocha Squash Cinnamon Swirl Loaf

Ingredients:

1 ½  cup AP flour

1 ½  tsp baking powder

½ tsp baking soda

½ tsp kosher salt

1 cup kabocha squash puree (can also sub with other squash or pumpkin puree but I would strain it to remove the extra liquid!)

⅓ cup sour cream or full-fat Greek yogurt

½ cup extra virgin olive oil

½ cup pure maple syrup

½ packed brown sugar

2 eggs

1 tsp vanilla

Brown sugar layer-

¼ cup packed brown sugar

2 tablespoons granulated sugar

1 tsp cinnamon

¼ tsp kosher salt

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.