Brown Sugar Butternut Squash Bread {Vegan}

I’ve just returned from a trip to Florida and realized it’s already time to start giving you guys some recipes for fall! Even though Arizona doesn’t cool down until October, it’s beginning to look a lot like fall for the rest of you.  My favorite time of year.  This Brown Sugar Butternut Squash Bread was an experiment of sorts, but can I just tell you…my house smells A-M-A-Z-I-N-G.

Brown Sugar Butternut Squash Bread

This bread is not unlike a pumpkin bread, but instead of pumpkin, I used roasted butternut squash that I seasoned with my homemade pumpkin pie spice blend.  I added a pinch of black pepper for added spice and of course, brown sugar.  Applesauce is our egg-replacer in this recipe and also adds moisture.

So let’s get started, shall we?

The first step is made easier by a good vegetable peeler.  I’ve mentioned this one before, but a good vegetable peeler not only eases peeling oddly shaped produce, but also reduces waste.  I found mine on Amazon and I absolutely love it.   Cut off both ends of the butternut squash and peel until you get to the darker orange color.  I then halve the squash and remove the seeds.

Brown Sugar Butternut Squash Bread

Cut into cubes and sprinkle with the seasoning mixture.  I tossed with 1 teaspoon of oil and baked at 400 degrees for about 30 minutes.  I then added a few tablespoons of water to the pan, tossed and baked until they were just fork-tender.  The squash is cooled for a few minutes and transferred to the mixing bowl.  Beat until you get a smooth puree and add the remaining ingredients.  Spoon into desired loaf pan(s) and bake at 325 degrees until a toothpick inserted comes clean.

Brown Sugar Butternut Squash Bread

This recipe makes 1 standard loaf or 6 mini loaves as I’ve done here today.  If you’ve followed me for awhile, you know I am obsessed with this Wilton pan (found on Amazon).  I wrap the individual loaves in foil and freeze.

Brown Sugar Butternut Squash Bread

These cakes are very moist, so cool for only about 10-15 minutes in the pan and immediately remove to finish cooling on a rack.

These were  difficult to resist biting into when warm.  I don’t know why, but I prefer to refrigerate my breads.  I like them cold with a dab of vegan margarine.  Soooo good!

Brown Sugar Butternut Squash Bread

Brown Sugar Butternut Squash Bread

Brown Sugar Butternut Squash Bread {Vegan}

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Ingredients

  • 1-1/2 C All Purpose Flour
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tsp Pumpkin Pie Spice
  • Pinch of Black Pepper
  • 1/2 C Sugar
  • 1/2 C Brown Sugar
  • 1-1/2 C Pureed Roasted Butternut Squash
  • 1/2 C Unsweetened Applesauce
  • 3/4 C Oil + 1-2 tsp for baking the squash

Instructions

  1. Preheat oven to 400 degrees.
  2. Prepare baking pan by spraying with a non-stick cooking spray.
  3. Cut the ends off of a butternut squash and peel away enough of the skin to reveal the bright orange flesh.
  4. Slice in half lengthwise and remove the seeds.
  5. Cut into 1" cubes.
  6. On a baking sheet, add 1-2 tsp Oil and the squash. Toss with the spices and bake at 400 degrees for 30 minutes. After 30 minutes, add 2 Tbl water and toss. Continue to bake until fork tender. This will depend on how large you cut the squash.
  7. Once complete, remove to a rack to cool slightly.
  8. Meanwhile, reduce the oven temperature to 325 degrees.
  9. In the bowl of an electric mixer, add the squash and beat until you get a smooth puree.
  10. Add the remaining ingredients. Do not over beat.
  11. Spoon into a loaf pan (or evenly distribute amongst mini pans) and bake for 1 hour to 1 hour 15 minutes for a standard loaf pan (or 30-35 minutes for mini loaf pans). You will know they are done when a toothpick inserted comes clean and the edges are golden.
  12. Allow to cool in the pan for 10-15 minutes.
  13. Remove to a rack to continue cooling completely.
  14. Once completely cool, wrap with foil. This is a very moist bread, so I like to refrigerate. If you are doing the mini loaves, wrap individually and freeze.
  15. Serve with a dab of vegan margarine.
Brown Sugar Butternut Squash Bread
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