Mary Berry, the beloved British baking doyenne and former ‘Great British Bake Off’ judge, is known for her timeless, elegant, and accessible recipes. Her Spiced Squash and Walnut Loaf is no exception. This particular loaf cake brings together the natural sweetness and moist texture of butternut squash, the crunchy nuttiness of walnuts, and the warm, cozy flavors of aromatic spices like cinnamon and nutmeg.
The result? A beautifully balanced, tender loaf that’s not too sweet, slightly earthy, warmly spiced, and absolutely perfect with a cup of tea or coffee. It’s a cross between a tea loaf and a spiced cake, ideal for afternoon snacking or even breakfast. If you love carrot cake or pumpkin bread, this will hit all the right notes-but with its own unique twist thanks to the squash and walnut combination.
Mary Berry’s Spiced Squash And Walnut Loaf Recipe
Ingredients Needed
To recreate this gorgeous loaf in your own kitchen, you’ll need the following ingredients. Each one plays a vital role, so don’t skimp!
For The Loaf
- 225g (8 oz) butternut squash, peeled, deseeded, and coarsely grated
- 100g (3½ oz) light muscovado sugar (for a deeper caramel note)
- 100g (3½ oz) caster sugar (balances the moisture content)
- 2 large eggs (helps bind everything together)
- 150ml (5 fl oz) sunflower oil (or any neutral vegetable oil)
- 200g (7 oz) self-raising flour
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking powder
- 100g (3½ oz) chopped walnuts
- Pinch of salt
Optional Icing (for A Sweet Finish)
- 100g (3½ oz) icing sugar
- Few drops of water or lemon juice (adjust to desired consistency)
Equipment Needed
Before you begin baking, gather your tools. Having the right equipment makes all the difference:
- 1 x 900g (2lb) loaf tin – greased and lined with baking parchment
- Mixing bowls – one large for the batter and a smaller one for dry ingredients
- Electric hand whisk or stand mixer – or just a trusty wooden spoon and some elbow grease
- Grater – for the butternut squash
- Spatula or spoon – for folding in the walnuts
- Sieve – to sift the dry ingredients (optional, but recommended)
- Cooling rack – for letting the loaf cool properly
- Baking parchment or greaseproof paper – to line your tin neatly
- Measuring scales – for accuracy in your ingredients
Instructions To Make Mary Berry’s Spiced Squash And Walnut Loaf
Now to the fun part-making the loaf itself! Let’s break it down step by step for clarity and ease.
1. Preheat And Prepare
- Preheat your oven to 180°C/160°C fan/Gas 4.
- Grease your loaf tin and line it with baking parchment, leaving some overhang for easy removal.
2. Prepare The Squash
- Peel, deseed, and coarsely grate your butternut squash. You’ll need around 225g of the grated flesh.
- Set aside in a bowl. This will be folded in later for maximum moistness.
3. Mix The Wet Ingredients
- In a large bowl, combine both sugars, the eggs, and the oil. Beat together with an electric whisk until well combined and slightly creamy-looking.
4. Sift And Stir The Dry Ingredients
- In a separate bowl, sift the flour, cinnamon, nutmeg, baking powder, and salt. This distributes the spices evenly and adds air for a lighter loaf.
5. Combine And Fold
- Add the dry ingredients to the wet mixture. Stir until just combined-don’t overmix.
- Gently fold in the grated squash and chopped walnuts. Make sure everything is evenly distributed without deflating the batter.
6. Pour And Bake
- Spoon the mixture into your prepared tin and level the top.
- Bake for about 50-60 minutes, or until golden and a skewer inserted into the center comes out clean.
- Keep an eye on it-if it starts to brown too quickly, loosely cover the top with foil halfway through baking.
7. Cool And (Optionally) Ice
- Let the loaf cool in the tin for 10-15 minutes before turning it out onto a wire rack to cool completely.
- If you like, mix the icing sugar with a few drops of water or lemon juice to make a simple glaze. Drizzle it over the cooled loaf for a sweet touch.
Tips And Tricks
To make this loaf a total showstopper every time, here are some helpful tips from Mary Berry-style wisdom:
✅ Use Fresh Butternut Squash
- Avoid pre-packaged grated squash, which can be watery or too finely shredded. Freshly grated squash holds its structure and adds the perfect amount of moisture.
✅ Don’t Overmix The Batter
- This is key to a tender crumb. Mix just until the flour disappears; overmixing can lead to a dense, tough loaf.
✅ Experiment With Add-Ins
- Fancy a twist? Add raisins, chopped dates, or even orange zest to lift the flavor even more. Or swap the walnuts for pecans or hazelnuts.
✅ Storage Matters
- This loaf keeps beautifully for several days. Store in an airtight container at room temperature for up to 3-4 days, or refrigerate for a week. It also freezes well-wrap slices individually for quick tea-time treats.
✅ Serve With Flair
- Enjoy warm with a spread of butter, or serve with mascarpone or cream cheese for a rich pairing. It also makes a delightful brunch option.
Mary Berry’s Spiced Squash and Walnut Loaf is more than just a bake-it’s a comforting, flavor-packed ode to seasonal ingredients and timeless baking traditions. With its moist texture, toasty nuts, and gentle warmth from the spices, this loaf is a beautiful blend of simplicity and depth. Whether you’re baking it for guests, gifting it to a friend, or enjoying a quiet moment with a slice and a hot drink, it brings a touch of rustic charm and homey satisfaction to your table.
So roll up your sleeves, preheat the oven, and let your kitchen fill with the irresistible aroma of this wonderful bake. Happy baking-and don’t forget to sneak a warm slice for yourself before it disappears!
Easy Recipe Variations For Mary Berry’s Spiced Squash And Walnut Loaf
Mary Berry’s original recipe is a delightful autumnal treat-earthy, gently spiced, and wonderfully moist thanks to the squash. But like any good loaf, it’s a fantastic canvas for variation. Here are some inventive and easy twists that preserve the essence of the loaf while giving it new dimensions.
1. Apple And Squash Fusion
For a naturally sweet and slightly tart variation, try incorporating grated apple alongside the squash. Use half-and-half (e.g., 100g grated squash, 100g grated apple). This adds moisture and a gentle fruitiness that complements the walnuts and spice.
2. Swap The Nuts
Walnuts are hearty and rustic, but if you prefer a different crunch or a different flavor profile, consider:
- Pecans: Slightly sweeter and buttery, they blend seamlessly with cinnamon and nutmeg.
- Hazelnuts: Add a toasty depth-try roasting them first for even more flavor.
- Almonds (flaked or chopped): Offer a lighter crunch and pair well if you add citrus zest (more on that next!).
3. Citrus Twist
For a bright contrast to the loaf’s warm spices, add the zest of one orange or lemon to the batter. Orange pairs especially well with squash, bringing out its natural sweetness and adding a little zing to every bite.
4. Chocolate Chip Charm
For those with a sweet tooth, fold in a generous handful of dark chocolate chips or chopped chocolate. This turns the loaf into more of a dessert without going overboard. The slight bitterness of dark chocolate offsets the loaf’s sweetness beautifully.
5. Spice It Your Way
Mary Berry’s original recipe usually leans on cinnamon and maybe nutmeg, but feel free to get creative:
- Ginger (ground or crystallized) adds heat and a sharp bite.
- Clove and allspice for a deeper, more festive flavor.
- Cardamom for a more exotic, aromatic lift.
6. Make It Vegan
Replace the eggs with flaxseed eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use a plant-based milk or yogurt. Ensure your margarine is dairy-free. The loaf stays beautifully moist and flavorful.
7. Gluten-Free Goodness
Substitute the plain flour for a 1:1 gluten-free baking flour blend. Add a touch of xanthan gum (½ tsp per 225g flour) for structure if it’s not already included in the mix.
Storing Leftovers
This loaf is delightfully moist and dense, which makes it a fantastic candidate for storing and enjoying over several days-if it lasts that long!
Room Temperature (Short-Term)
Store slices or the whole loaf in an airtight container or tightly wrapped in parchment paper and foil. It will stay fresh for about 3 days at room temperature. Keep it in a cool, dry spot-avoid the fridge at this stage, as it can make the loaf dry out faster.
In The Fridge (Medium-Term)
If you’re somewhere warm or want to keep it around a little longer, the fridge will extend its life. Store in an airtight container to prevent it from absorbing fridge odors. It will keep well for up to a week, although the texture might firm up slightly. A quick warm-up in the microwave or toaster oven brings it right back to life.
Freezing (Long-Term)
Want to savor a slice weeks from now? This loaf freezes beautifully:
- Wrap individual slices in cling film and pop them into a zip-lock bag.
- For the whole loaf, wrap tightly in a double layer of foil or plastic wrap, then place in a freezer-safe container or bag.
Freezes well for up to 3 months. To defrost, leave slices at room temperature for an hour, or pop them in the toaster for instant gratification.
What To Eat With Mary Berry’s Spiced Squash And Walnut Loaf?
Ah, now we’re getting into the real fun. This loaf isn’t just a slice-and-go affair-it can be the centerpiece of a cozy brunch or an elegant teatime spread. Here’s how to serve it up with flair:
1. Classic Tea Pairing
A pot of Earl Grey or Darjeeling makes an elegant partner for the loaf’s spices. The citrusy notes in Earl Grey, in particular, pick up any orange zest or spice in the loaf and make each bite feel more refined.
2. With Soft Cheese Or Cream Cheese Spread
A thin layer of whipped cream cheese or mascarpone on a warm slice is divine. For extra flair, mix a bit of honey or maple syrup into the cheese first, or try adding a touch of cinnamon.
3. Autumn Brunch Platter
Serve slices of the loaf with Greek yogurt, a sprinkle of granola, and fresh fruit like pears, figs, or apple slices. Drizzle a little honey over the whole plate for a visually beautiful and satisfying meal.
4. Dessert-ify It
Warm it slightly and serve with a scoop of vanilla ice cream or a dollop of crème fraîche. Top with roasted nuts and a spoonful of spiced apple compote or pear chutney to elevate it to an after-dinner dessert.
5. Nut Butters And Jams
A rustic, nutty peanut butter or almond butter spread over the loaf makes for a protein-rich snack. Or go classic with apricot or fig jam to amplify the loaf’s natural sweetness.
Conclusion
Mary Berry’s Spiced Squash and Walnut Loaf is far more than a seasonal bake-it’s a comforting, versatile, and utterly satisfying loaf that invites you to play with flavors and make it your own. Whether you’re whipping up a quick variation to suit what’s in your pantry, freezing slices for cozy days ahead, or serving it with flair for a brunch gathering, this humble loaf has the power to bring warmth, comfort, and just the right touch of spice to your kitchen.
So go ahead-bake a loaf, savor it slowly, and don’t be afraid to get creative. Like any good bake, the real magic lies not just in the ingredients, but in the joy it brings to your table.
FAQs
What Ingredients Do I Need To Make Mary Berry’s Spiced Squash And Walnut Loaf?
To make Mary Berry’s spiced squash and walnut loaf, you’ll need the following ingredients: 250g of butternut squash (peeled and grated), 200g of self-raising flour, 150g of caster sugar, 2 large eggs, 100g of walnuts (chopped), 1 tsp of ground cinnamon, 1 tsp of ground ginger, 1/2 tsp of ground nutmeg, 1/2 tsp of baking powder, 75ml of sunflower oil, and a pinch of salt.
How Do I Prepare The Butternut Squash For The Loaf?
For Mary Berry’s spiced squash and walnut loaf, you need to peel the butternut squash and grate it finely. This will help release its moisture and make it easier to mix into the batter, giving the loaf a soft texture. Grated squash is an essential ingredient for achieving the loaf’s moist and flavorful outcome.
Can I Substitute Any Ingredients In Mary Berry’s Spiced Squash And Walnut Loaf Recipe?
Yes, there are a few substitutions you can make in the recipe. For example, if you don’t have walnuts, you can replace them with other nuts like pecans or almonds. If you prefer a dairy-free version, you can substitute sunflower oil for a plant-based alternative like coconut oil. Additionally, you can use gluten-free flour if you are following a gluten-free diet, although this may alter the texture slightly.
