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Baking recipe · from the recipe book

Roasted Butternut Ginger Bread with Cinnamon Ribbon

A moist, tender loaf tasting of sweet roasted squash and warm ginger, with a dark cinnamon-brown-sugar ribbon through the middle and a crackly top.

Roasted Butternut Ginger Bread with Cinnamon Ribbon

Ingredients

  • 3½ cups cubed500 gButternut squash, peeledcut into 1-inch cubes
  • ⅓ cup85 gCanola oildivided
  • 2 cups240 gAll-purpose flour
  • 1⅛ tsp5 gBaking soda
  • ¾ tsp4 gBaking powder
  • ¾ tsp4 gSalt
  • 1 tbsp8 gGround cinnamondivided
  • 1¾ tsp3 gGround ginger
  • ½ tsp1 gGround nutmeg
  • ¾ cup packed180 gBrown sugardivided
  • 2 large100 gEggsat room temperature
  • ⅓ cup80 gPlain yogurt, low-fat
  • 1¼ tsp5 gVanilla extract
  • 1½ tbsp grated10 gFresh gingerfinely grated
  • 2 tbsp (30 ml)30 gOrange juice

Steps

  1. Heat the oven to 400°F (200°C). Toss the butternut with 5 g of the canola oil (about 1 teaspoon) on a sheet pan and roast 30–35 minutes until very soft and browned at the edges.
  2. Mash the roasted butternut until smooth; you need about 350 g of puree (save any extra for another use). Let it cool 15 minutes.
  3. Lower the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little of the remaining canola oil and line it with parchment.
  4. Make the ribbon: stir 30 g of the brown sugar with 4 g of the cinnamon (half) in a small bowl.
  5. In a medium bowl whisk the flour, baking soda, baking powder, salt, the remaining half of the cinnamon, the ground ginger and the nutmeg.
  6. In a large bowl whisk the remaining 150 g of brown sugar with the eggs until lighter, then whisk in the rest of the canola oil, the butternut puree, the yogurt, the vanilla, the fresh ginger and the orange juice.
  7. Fold the flour mixture into the wet mixture just until no dry streaks remain.
  8. Spread half the batter in the pan, sprinkle with about two-thirds of the cinnamon-sugar, cover with the remaining half of the batter, and scatter the last third of the cinnamon-sugar on top.
  9. Bake 60–65 minutes, until a toothpick in the center comes out clean; tent with foil after 40 minutes if the top browns fast.
  10. Cool in the pan 15 minutes, then lift out and cool completely on a rack, about 1 hour, before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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