Description
This loaf is lightly sweet, warmly spiced and perfect anytime of day. Honeynut squash is Butternut’s cuter cousin- while it may be smaller in size it boasts a deep orange color and a richer sweeter flavor. It pairs perfectly with the nuttiness of the brown butter. The crumb is soft and fluffy and the crackled sugary top is my favorite part. Prep the ingredients the night before and pop it in the fridge to ferment. It whips up quickly in the morning and fills the kitchen with the coziest smells. I love it warm, smeared with raw butter.
Ingredients
1/2 cup (113 grams) sourdough discard
1.5 cups honey nut squash puree *- (about 400 grams)
1/4 cup maple syrup
2 cups all purpose flour (240 grams)
170g unsalted butter
2/3 cup (133 grams) light brown sugar
2 teaspoon vanilla extract
2 large eggs
1 teaspoon cinnamon
1/2 ts ground nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon turbanado sugar, for sprinkling
Instructions
The Night Before
- Prep: mix together squash maple syrup, sourdough starter, and flour, until smooth. Let the mixture sit and ferment in the fridge overnight.
The Next Morning
- Take the fermented dough and eggs out of the fridge and allow to come to room temperature.
- Brown the butter: Melt the butter in a medium saucepan over medium-high heat. Once it melts, begin stirring often. The butter will crackle and start to foam slightly. Continue stirring until the brown bits collect at the bottom of the pan. It will smell nutty and be amber in color. Transfer to a heat proof bowl, making sure to collect all the brown bits. Allow to cool for a few minutes.
- Preheat the oven to 350. Grease a loaf pan with butter or spray and line with parchment leaving an overhang.
- In a stand mixer or with a handheld mixer: Cream the butter and sugar for 1 to 2 minutes. Add the eggs one at a time and mix until combine. Add the vanilla a mix again.
- Add the fermented dough along with the spices, baking soda, powder and salt. Mix until combine and smooth-do not over mix. Pour the batter into the prepared pan and sprinkle with sugar.
- Bake at 350 for 55-60 minutes. Remove from the oven, and allow to cool. Serve at room temp or warm it up!