I’m not proud of this loaf. For days it was left untouched on the counter, still nestled in the loaf pan, bundled in parchment paper. It was a beautiful thing the moment I took it out from the oven, a golden sparkly masterpiece, but as it cooled, its spine caved in like an ugly, oblong crater. Even its taste, to me, was lackluster. It lacked that oomph, that spark, that oooh lala! that makes it irresistible to share.
The recipe was intriguing, it required you to shred raw squash into the batter, something I haven’t heard of and was eager to try. But unless you’re gung-ho about tediously peeling the damn ridges of a squash, don’t bother. Raw squash just isn't the same as it is roasted. Instead, this loaf would have win more popular votes if it included roasted squash to reap its maximum flavor, I'd also double the amount of spices for an extra wallop of flavor.
The best part of this squash loaf is the streusel topping. It’s not only pretty to look at, but the delicate crumbs add a sweet, grainy texture, giving the loaf just a whisper of sweetness. I wrapped up two thick slices in tin foil for a dear friend who ate them as if he had been on a deserted island for days, exchanging only a few words in between hungry bites, which I take as a good sign. It actually isn't too bad, in fact, I think they would taste even better smeared with peanut butter or if you got it, Speculoos.
Recipe here!
