Butternut Bread with Rosemary

Rave reviews all round! An excellent match with any traditional South African braai.


  • 4 cups (484 g) cake flour
  • 4 t (20 ml) baking powder
  • 4 t (20 ml) Ina Paarman’s Rosemary & Olive Seasoning
  • ¼ cup (60 ml) sugar
  • 750 g uncooked butternut, cubed, cooked and mashed
  • 2 eggs, beaten
  • ¾ cup (180 ml) canola oil
  • 1 cup (250 ml) full cream plain yoghurt
  • fresh rosemary

Adjust the oven rack to the middle position. Preheat the oven to 180°C. Butter and line the base of a cast iron saucepan or cake pan ± 22 cm in diameter. Sift the flour, baking powder and Rosemary & Olive Seasoning together. Stir in the sugar. Mix the cooked mashed butternut with the eggs, oil and yoghurt. Add to the flour mixture and mix to form a moist dough. Turn out into the prepared pan and bake for 1 ½ hours. Leave to stand to cool down a little, then turn out onto a wire rack. Serve with butter.

Ina's Tip

This bread is very good toasted the next day.

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