This delicious, sweet butternut squash bread is quite versatile. Speckled with pumpkin seeds and spiced with cinnamon and fresh ginger, this bread is made from whole wheat flour, yet the texture is moist thanks to the butternut squash Serve it with breakfast, tea or coffee, have it for lunch with soup, or even enjoy it as a snack topped up with vegan cheese and chutney.
Sweet Butternut Squash Bread [Vegan]
- 3/4 pound grated butternut squash
- 2 1/4 cups whole wheat flour
- 1 cup caster sugar (see notes)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 flax egg (1 tablespoon flax meal mixed with 3 tablespoons water)
- 2 small handfuls pumpkin seeds
- 1 lemon juice
- 1/2 cup vegetable oil
- Preheat the oven to 350°F.
- Prepare flax egg by mixing 1 tablespoon flax meal with 3 tablespoons of water. Set aside.
- In a food processor, mix together all the dry ingredients: flour, sugar, salt, baking powder, baking soda, cinnamon, and ginger.
- Peel butternut squash and remove the seeds. Grate the butternut squash and mix with dry ingredients.
- Add oil, lemon juice, flax egg, and pumpkin seeds. Mix until the batter is well-blended.
- Grease a 2-pound loaf pan.
- Tip bread mix into the pan. Level the top. Cook for around 50-55 minutes until a skewer inserted into the middle of the bread comes out clean.
- Once cooked, leave to cool down for 15 minutes then turn out onto a wire rack to cool completely.
If you don't have caster sugar, you can make your own by grinding granulated sugar in a food processor or blender. Be very careful not to blend it too much, as you will end up with confectioner's sugar instead. Bread will stay fresh for a least three days.