Brown Sugar Butternut Squash Bread (Vegan

• Vegan

• Produce

  • 1 1/2 cup Butternut squash, roasted

• Canned Goods

  • 1/2 cup Applesauce, unsweetened

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1 tsp Baking soda
  • 1 Pinch Black pepper
  • 1/2 cup Brown sugar
  • 1 tsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 1/2 cup Sugar

• Oils & Vinegars

  • 3 4 c oil + 1-2 tsp

Found on theveglife.com

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

Directions

• Preheat oven to 400 degrees.
• Prepare baking pan by spraying with a non-stick cooking spray.
• Cut the ends off of a butternut squash and peel away enough of the skin to reveal the bright orange flesh.
• Slice in half lengthwise and remove the seeds.
• Cut into 1 cubes.
• 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.
• Once complete, remove to a rack to cool slightly.
• Meanwhile, reduce the oven temperature to 325 degrees.
• In the bowl of an electric mixer, add the squash and beat until you get a smooth puree.
• Add the remaining ingredients. Do not over beat.
• 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.
• Allow to cool in the pan for 10-15 minutes.
• Remove to a rack to continue cooling completely.
• 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.
• Serve with a dab of vegan margarine.