Chai-Spiced Spaghetti Squash (or Pumpkin) Crumble-Topped Loaf Cake
Prep time: 
Cook time: 
Total time: 
Yield: 1 (9 by 5-inch) loaf
 
Chai-Spiced Spaghetti Squash (or Pumpkin) Crumble-Topped Loaf Cake is moist and dense and full of warm spices.
Ingredients
Dry Ingredients:
  • 2 cups (255 g) all-purpose flour
  • 1 teaspoon ground cardamom
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon each ground nutmeg, cloves, and black pepper
  • 2 organic black tea bags, cut open (grind the leaves more if they’re not finely ground)
Wet Ingredients:
  • 1 cup + 2 tablespoons (225 g) sugar
  • 4 tablespoons unsalted butter, softened
  • 2 large eggs
  • 1½ cups pureed spaghetti squash (see Note)
  • ⅓ cup (80 ml) plain, unsweetened yogurt
  • 2 teaspoons pure vanilla extract
Topping:
  • 4 tablespoons sugar
  • 1 teaspoon molasses
  • ½ teaspoon pure vanilla extract
  • ½ cup (65 g) all-purpose flour
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 3 tablespoons unsalted butter, at room temperature
Instructions
  1. Preheat the oven to 350F; butter and flour a 9 by 5-inch loaf pan.
  2. Whisk together all the dry ingredients in a medium bowl.
  3. Beat the sugar and butter together in a large bowl until well blended, about 1 minute. Add the eggs one at a time, beating well after each addition. Beat in the pureed squash, yogurt, and vanilla.
  4. Beat the dry ingredients into the wet half at a time, being careful not to over-mix. Pour the batter into the prepared pan.
  5. For the crumble topping, cut together all ingredients with a fork or pulse in a food processor until crumbly. Sprinkle on top of the loaf.
  6. Bake until a wooden pick inserted in the center comes out clean, about 1 hour 15 minutes to 1 hour 30 minutes.
  7. Cool 10 minutes in the pan on a wire rack, and then remove the loaf from the pan and cool completely on a wire rack before slicing.
Notes
Recipe adapted from my recipe for Best Banana Bread.

Squash: I used cooked, pureed spaghetti squash for this loaf and my spaghetti squash was very, very soft (read: mushy) before pureeing. You can use another type of pureed squash; canned pumpkin works fine (not pumpkin pie mix though).
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/chai-spiced-spaghetti-squash-or-pumpkin-crumble-topped-loaf-cake/