Wednesday, November 9, 2016

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!

Wow - you guys sure love this acorn squash bread! I posted it in 2012 but it's been one of the top posts for the past month or two. While that recipe is pretty awesome, this one is even better. And it's vegan... but you'd never know it unless I told you. Which I guess I did, so now the cat's out of the bag.

Anyway, we all know that fall = pumpkin. But what about its lesser-loved cousin, the acorn squash? The flavor is similar and can also be dressed up in classic pumpkin pie spices. In fact, you could do an equal substitution for acorn squash and nobody would ever find out. OK, that's a lie, but the normal person probably wouldn't figure it out.

I roasted 2 medium sized acorn squash for this bread and had a little bit left over for something else. This bread is vegan, so it contains no eggs, milk or other dairy. It wasn't a bit dry or grainy either, in case you're wondering. In fact, this might be one of my favorite bread recipes to date.

The bread baked up nice and crispy on the outside and was super soft and fluffy on the inside. Addie said it would taste even better with frosting, but she wants icing on everything these days. So take it for what it's worth. I think the bread is plenty sweet and doesn't need anything on top, but you could always add a layer of streusel if you're feeling daring.

Serve this bread to your non-vegan friends and see what they think. I suspect that they'll think this is just a fabulous pumpkin bread with all the good stuff (butter, oil, eggs), but you and I both know better. It will be our little secret. P.S. This bread is made in one bowl, so it doesn't get any better than that.

Vegan whole wheat acorn squash bread
  • 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
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.

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.

Yield: One 9"x5" loaf; about 8-12 servings

Source: Barely adapted from Cake Merchant


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