Thank you, Your Mom’s A Vegan, for your delicious, seasonal acorn squash bread recipe!  I’ve tried it twice now: the first time I used the original recipe to rave reviews (it was devoured in a day!!!); the second time I made some edits to satisfy my more nutty palate (see adapted recipe, below).

Both recipes are quick & easy to whip up (15 minutes prep time max), but you have to commit to being home to babysit your oven for awhile (30 minutes to pre-cook the squash & an hour to bake the bread itself).

Anyhow, the warm oven makes the house cozy & you’ll love the end result. Enjoy!

Walnut Squash Bread

Preheat oven to 350F.

Combine in a large mixing bowl:

  • 1 1/2 cups whole wheat pastry flour, sifted (more nutritious than AP flour)
  • 3/4 cup sugar (reduced from original 1 cup)
  • 1 t baking soda
  • 1/4 t baking powder
  • 1/2 t sea salt
  • 1/2 t cinnamon
  • 1/2 t nutmeg

Mix in a separate bowl:

  • 1 cup roasted* & mashed winter squash (acorn, festival, delicata, etc.)
  • 2 Ener-G Egg Replacer “eggs”
  • 1/4 c Earth Balance, melted

Add wet ingredients to dry & mix until blended (I used my Kitchen Aid Mixer).

Stir in a few handfuls of chopped walnuts (omega-3, baby!).

Spread in a greased & floured bread pan (5” x 9” x 3”) & bake for 50 - 60 minutes, or until fork comes out clean.

*cut in half, scoop out seeds & guts, place face down on lightly oiled baking pan & roast for 30 minutes in a 400F oven.

  1. loveoflobster posted this