I was going with “cake for breakfast” with this one or “what to do with too much squash," or even “one-bowl wonders!” But I’ll just call it “don’t tell the kids they’re eating vegetable leftovers cake."
Ingredients
1CupAll purpose flour
3/4CupWhole wheat flourSpelt is our favorite
1-1/2tspsBaking powder
1/2tspBaking soda
1/2tspGround nutmeg
1tspGround cinnamon
1cupbutternut squashRoasted and pureed, from about one small squash
1cupOlive oil
1cupSugar
1tspKosher salt
3Eggs
Labneh or Yogurt Glaze
1/3cupPowdered sugar
1/2cupLabneh or whole milk yogurt
2TbspPomegranate seedsfor garnish
Instructions
Preheat the oven to 350°F.
Line a standard loaf pan (about 8" x 4") with parchment paper.
Mix the dry ingredients together in a medium-sized bowl and set aside.
Using a larger bowl, whisk together all of your wet ingredients (including the sugar).
Pour the dry ingredients over the wet and whisk until just combined.
Pour into pan and bake for about 45 minutes, or until the center us just set. Cool before glazing.
Labneh or Yogurt Glaze
Sift the powdered sugar and mix with the labneh.
Spoon over the cake and garnish with pomegranate seeds.