Prune and Squash Gingerbread
Ginger and California Prunes are a super delicious pairing. The spicy, earthy notes from the ginger go well with the sweetness and texture of California Prunes. This California Prune and Squash Gingerbread by Chef Peter Sidwell is moist, subtly spiced, cozy, and delicious!
- 1 cup cooked butternut squash, diced (or use canned pumpkin puree)
- ½ cup brown sugar, packed
- ⅓ cup honey
- ¼ cup molasses
- ¾ cup chopped California Prunes
- 1 ½ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 2 teaspoons pumpkin pie spice
- 8 tablespoons butter, room temperature
- 2 large eggs
Preheat the oven to 350°F.
Place the cooked squash, brown sugar, honey, and molasses into a medium saucepan and melt gently on medium heat.
As the ingredients begin to melt, stir in the chopped California Prunes.
Carefully mash the ingredients with a fork or masher until the squash is broken down into small pieces. Leave to cool slightly while you mix the dry ingredients.
Sift the flour, baking powder, baking soda, ground ginger, and pumpkin pie spice into a mixing bowl.
Add the butter and, using your hands or a mixer, rub or mix into the flour until it resembles breadcrumbs, then add the beaten eggs.
Pour the squash mixture into the dry ingredients and whisk together until evenly combined.
Pour into a greased 9×5 inch loaf pan and bake for 40-45 minutes, or until a skewer comes out clean.
Looking for more ginger and prune recipes? Check out this Ginger Prune Kombucha Mule Mocktail!