Vegan whole wheat acorn squash bread
This one-bowl vegan acorn squash bread is just as good as, if not better than, its pumpkin cousin. Made with whole wheat flour and coconut oil, this bread will be one of your fall favorites!
Servings: 12
Ingredients
- 1 and 3/4 cups whole wheat flour can substitute with all-purpose
- 1 cup brown sugar packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 cup acorn squash puree from about 2 medium sized acorn squash; you can also substitute with pumpkin puree - either fresh or from a can
- 3/4 cup coconut oil melted and slightly cooled
- 1/3 cup coconut milk
Instructions
- If you haven't roasted your acorn squash yet, do that first. Preheat your oven to 350 degrees F. Cut your acorn squashes in half (vertically) and scoop out the seeds and stringy stuff. Place the cut side down in a deep baking dish. Fill the pan with water so it covers about half of the squash. Roast in your oven for about 60 minutes or until soft. Once the squash has cooled, scoop out the flesh and place in a high powered blender with a Tablespoon or so of water. Reserve 1 cup of the puree for the bread.
- Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside.
- In a large bowl, whisk together the flour, brown sugar, baking soda, salt, nutmeg and cinnamon. Fold in the squash puree, coconut oil and coconut milk and mix until everything just comes together - do not over mix.
- Transfer the batter to your prepared pan and bake in your preheated oven for 45-55 minutes or until a toothpick inserted in the center comes out clean.
Notes
Leftover bread should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. It can also be frozen and thawed.
Source: Barely adapted from Cake Merchant