Butternut Squash Spice Bread

READY IN: 2hrs 25mins
Recipe by Vino Girl

From Vegetarian Times, October 2007.

Top Review by southernmomma

I love this recipe! I use coarsely ground whole wheat flour and Almond milk and it is amazing, both with and without nuts. Thank you for sharing!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Coat baking sheet with cooking spray.
  3. Place squash halves cut-side down on baking sheet.
  4. Bake 40 to 45 minutes, or until soft. Cool.
  5. Scoop flesh from skin, mash with maple syrup, and set aside.
  6. Coat a loaf pan with cooking spray.
  7. Combine spelt flour, sugar, walnuts, baking powder, baking soda, cinnamon, allspice, and salt in large bowl.
  8. Lightly beat eggs in separate bowl. Whisk in oil, soymilk, and vanilla until smooth.
  9. Fold squash into liquid ingredients with spatula.
  10. Stir squash-liquid mixture into flour mixture.
  11. Pour batter into prepared pan, and sprinkle with remaining 2 Tbs. walnuts.
  12. Bake 60 minutes, or until toothpick inserted in center comes out clean.
  13. Cool 20 minutes on wire rack, then unmold and cool completely.

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