Vegan Recipe

Winter Squash Bread With Cranberries & Pecans
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  1. 2 cups white spelt flour
  2. 1/2 cup wheat germ
  3. 2 teaspoons baking powder
  4. 1 teaspoon cinnamon
  5. 1/2 teaspoon ground nutmeg
  6. 1/2 teaspoon salt
  7. 1 cup mashed winter squash (sugar pumpkin, butternut or kabocha)
  8. 1/2 cup vegan milk (soy, almond or ancient grain)
  9. 1/4 cup safflower oil
  10. 1/4 cup maple syrup
  11. 2 teaspoons vanilla
  12. 1 tablespoon flax seeds, ground + 1/4 cup water (mixed together)
  13. 3/4 cup pecans, toasted and chopped
  14. 1/2 cup fresh cranberries
  15. 1 tablespoon maple sugar (to sprinkle over the top of loaf)
  1. Remove skin from squash, cut in half and scrape out seeds. Cut the squash into medium sized chunks. Place squash in medium sized pot with a steamer insert and enough water to steam the squash. Cook until tender. Remove cooked squash from pot and allow to cool before mashing.
  2. Sift into a large bowl the flour, wheat germ, baking powder, spices and salt.
  3. In a medium bowl whisk together cooked squash, milk, oil, maple syrup and vanilla. Add in the flax egg and stir to combine well.
  4. Mix the wet ingredients into the dry and mix to combine. Fold in the chopped pecans and fresh cranberries. Mix to incorporate.
  5. Fill the loaf pan with the batter then sprinkle the maple sugar over the top.
  6. Place in middle rack of oven and bake for 50 minutes, rotating the loaf half way through cooking time to ensure even baking.
  7. Test the center of the loaf with a toothpick; it should come out clean.
  8. Once loaf is baked, remove from oven and allow to cool in the pan 10 to 15 minutes on a cooling rack before turning it out
Natural Epicurean Academy of Culinary Arts | Vegan and Vegetarian Culinary Arts School