Do I need to cook the butternut squash before grating it for this bread?

No, the recipe specifies grating raw butternut squash and mixing it directly with the dry ingredients, allowing it to soften and cook during the baking process.

Why does this recipe use a flax egg?

A flax egg, made from flax meal and water, acts as a plant-based binder, replacing traditional eggs to create a moist and cohesive texture in this vegan bread.

What is caster sugar and can I substitute it?

Caster sugar is a superfine granulated sugar that dissolves easily. While the recipe notes suggest it, you may be able to substitute with regular granulated sugar, though the texture might be slightly different.

Can I omit the pumpkin seeds or substitute them?

The recipe calls for two small handfuls of pumpkin seeds, which add a pleasant crunch and nutty flavor. While you could omit them, they contribute significantly to the bread's overall texture and appeal.

How should I store leftover Sweet Butternut Squash Bread?

Once completely cooled on a wire rack as instructed, store the bread in an airtight container at room temperature for 3-4 days, or freeze individual slices for longer storage.

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Sweet Butternut Squash Bread
[Vegan]

AR By: Annabelle Randles

Author Bio

My name is Annabelle. Originally from France, I now live in London, UK. I am... Read More

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A golden-brown slice of Sweet Butternut Squash Bread, revealing moist crumb with grated squash and pumpkin seeds, served on a plate.

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Sweet Butternut Squash Bread [Vegan]

3022

Dairy Free

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... Read More

Ingredients You Need for 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

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How to Prepare Sweet Butternut Squash Bread [Vegan]

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.

Notes

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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.