Golden butternut & almond bread
There is something deeply comforting about a loaf like this—soft, fragrant, and gently sweet. This Golden Butternut & Almond Bread is the kind of bake that fills the kitchen with warmth long before it reaches the table.Made with smooth butternut purée, ground almonds, and a hint of cardamom, the texture is tender and moist, with a delicate crumb that feels both nourishing and indulgent. The optional almond crust adds a rich, slightly caramelised finish that contrasts beautifully with the softness of the loaf.Whether served warm in the morning, sliced thickly for afternoon tea, or enjoyed as a simple dessert, this Golden Butternut & Almond Bread brings a sense of ease and generosity to any moment. It’s a recipe that invites sharing—slow slices, good coffee, and time to linger.This Golden Butternut & Almond Bread is not just a bake, but a quiet celebration of simple ingredients coming together beautifully.
Ingredients
- 250 g smooth butternut puree
- 4 large eggs
- 60 ml coconut oil, melted or canola oil
- 170 g honey
- 10 ml vanilla extract or essence
- 125 g cake flour or spelt flour
- 150 g almond flour
- 5 cardamom capsuls, crushed and seeds removed, use the seeds only
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- optional crust:
- 4 Tbsp almond butter
- 1 Tbsp brown sugar
- 1 tsp melted coconut oil
Instructions
Prepare the oven and tin
Preheat your oven to 160°C. Line a loaf tin with baking paper, allowing a slight overhang for easy removal.Mix the wet ingredients
In a large bowl, whisk together the butternut purée, eggs, coconut oil (or canola oil), honey, and vanilla essence until smooth and well combined.Combine the dry ingredients
Add the cake flour, almond flour, cardamom seeds, cinnamon, baking soda, baking powder, and salt. Gently mix until just combined, avoid overmixing.Fill the tin
Pour the batter into the prepared loaf tin and smooth the top.Prepare the optional almond crust
In a small bowl, combine almond butter, brown sugar, and melted coconut oil. Depending on the consistency, dot or drizzle the mixture over the batter.Bake
Bake for 60 minutes, or until a skewer inserted into the centre comes out clean.Cool
Allow the loaf to cool in the tin before removing.Finish (optional)
If not adding the crust, lightly dust the cooled loaf with icing sugar before serving.