Butternut Squash Tea Bread

Variation on a theme! And again, it doesn’t work well made into rolls; brilliant as a loaf, thinly sliced with plenty of butter, and a cup of good tea or coffee.


  • 2 cups mashed butternut squash (Peel and cube; boil in unsalted water, mash until smooth, and cool.)
  • 3 cups bread flour (strong white, wholemeal, or a 50-50 mix)
  • 2 tsp salt
  • 1½ tsp dried yeast
  • 2 tbsp olive oil
  • 1 cup mixed fried fruit
  • 1 cup of strong tea
  • 2 teaspoons mixed spice


  • Pour the cup of hot strong tea over the dried fruit, and leave to cool for an hour or so for the fruit to soften and swell.
  • Stir the dried yeast into a quarter cup of tepid water, and leave it for 10 minutes, until frothy.
  • Mix the flour, mashed squash, oil, and salt. Add the yeasted water, fruit and tea, and mix roughly.
  • Tip out the dough onto a floured surface and knead for 10-12 minutes, until supple and elastic. Depending on how moist the mashed squash was, you may need to add more flour … maybe as much as another half cup.
  • Place dough in large greased mixing bowl. Cover with cling wrap and set aside for at least an hour to double in size (or overnight in a cool place).
  • When the dough is risen, punch it down and knead for about a minute. Form into a loaf – a round loaf on a greased baking tray or a regular loaf in a greased bread tin (but not rolls).
  • Leave to rise again for 40 minutes to an hour.
  • Pre-heat oven to 425F/220C. Place risen loaf in oven for about 5 minutes and then turn temperature down to 190 C and bake another 25-30 minutes. You may need to tip it out of the tin towards the end of cooking, and place it back in the tin upside down to make sure the bottom is nicely crusted.


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