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Ingredients1 h 15 m servings 275
Original recipe yields 8 servings (1 loaf)
- Place a rack in the top third of the oven and preheat to 350 degrees F (175 degrees C). Butter and flour a 9x5-inch loaf pan.
- Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 10 to 20 minutes. Stir in hazelnut oil. Set aside until cool but not set.
- While butter is cooling, sift whole wheat flour, baking soda, garam masala, cinnamon, and salt into a large bowl.
- Whisk 1 cup sugar, eggs, squash, and milk together in a smaller bowl. Whisk in the still-melted butter. Fold in the flour mixture and most of the almonds.
- Pour the batter into the prepared pan. Sprinkle remaining almonds and 1 1/2 tablespoons sugar on top.
- Bake in the preheated oven until edges have browned and center is set, 50 to 60 minutes. Do not overbake; cake should be moist.
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- Cook's Notes:
- If you want to speed it up, you can skip browning the butter. You can also use pure coconut oil, just melted, instead of the brown butter.
- Substitute almond oil melted butter for the hazelnut oil, if preferred.
- If you don't have leftover squash, roast wedges of pumpkin or butternut squash at 375 degrees F (190 degrees C) until soft. Puree until smooth. Ripe bananas can also be used instead.
- If you can't find garam masala, you can experiment with another Indian curry or spice blend, or pumpkin pie spices.
Per Serving: 275 calories; 18.1 24.2 5.5 78 290 Full nutrition