Got left over butternut squash but have no idea what to do with it? Try this easy maple coconut vegan butternut squash bread.
As someone born and bred in Trinidad, where there are really only two seasons – rainy and dry, I missed out on the joys of fall for most of my life.
We have no need for layers or boots and our food doesn’t really change with the seasons. So intrinsically ‘fall’ things like pumpkin, squash, gingerbread and the like weren’t really on my radar till I moved to Canada.
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And even then, I didn’t really get all the hype till I started cooking and baking for myself. But now that I have, fall foods have become some of my favourites and I can’t stop myself from experimenting with them.
Which is how I got the idea for this maple coconut vegan butternut squash bread.
Maple Coconut Vegan Butternut Squash Bread
I’m a huge fan of banana bread and I recently tried a pumpkin loaf that rocked my world. So I decided to try my hand at making butternut squash bread with the squash I had leftover from last week’s soup. And boy am I glad I did.
Unlike the banana and pumpkin breads, this butternut squash bread has an almost cake-like consistency that I can’t get enough of. Add in the pumpkin pie spice and the maple coconut drizzle and you’ve got a combo that’s to die for. Bonus points cuz there’s no added refined sugars and you can throw this loaf together in just one bowl.
What about you?
What’s your favourite fall food? Have you ever baked with butternut squash before?
p.s. If you make this butternut squash bread, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag me @ExSloth on Instagram.
More bread recipes:
- 1.5 flax eggs (1½ tbsp ground flax + 4½ tbsp water)
- 1 ripe banana, mashed
- ⅔ cup butternut squash puree (about 2 cups cubed squash)
- ⅔ cup maple syrup
- ⅓ cup coconut oil, melted
- 2 tbsp apple sauce
- 1 tsp vanilla extract
- 1½ cup spelt flour*
- 2 tbsp baking powder
- ¼ tsp salt
- ½ tbsp pumpkin spice
- ½ cup chopped pecans
- ¼ cup liquid coconut butter
- 2 tbsp maple syrup
- Optional: 1 - 2 tbsp coconut oil to thin it out
- Preheat oven to 350F, grease loaf tin with coconut oil and set aside
- In the bottom of a large mixing bowl, mix together the ground flax and water and let sit until the mixture reaches an egg-like consistency
- Add the mashed banana, butternut squash puree, coconut oil, maple syrup, vanilla extract and apple sauce and whisk until well combined
- Sift in the spelt flour, baking powder, salt and pumpkin spice and stir until just combined
- Gently fold in the chopped pecans nuts
- Pour batter into greased pan ad bake for 45 - 50 minutes or until a knife inserted into the centre comes out clean
- Allow the loaf to cool for 5 minutes then remove from the pan and place on a wire rack
- Cool completely before drizzling with maple coconut mixture and slicing
- Top with extra pecans if desired
- Mix together the coconut butter and maple syrup until well combined
- If mixture is too thick, thin with some warmed coconut oil
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Want more butternut squash recipes? Try this one:
Pinned! This recipe looks delicious. Do you live at school or do you share an apartment with roommates? Either way, I am completely impressed at the amount and quality of baking that you do. I lived on pretzels and such during college and never made a thing.
Lauren @ The Bikini Experiment recently posted…Farmed or Wild Caught: Fish of the Sea
This looks amazing!! I need to try this this weekend. Just shared on my personal training Facebook page 🙂
Bri recently posted…So I finally went for a run yesterday…
School and training definitely keeps me busy, but fortunately I don’t think I’ve had to make any large sacrifices for blogging. I’ve found that blogging actually encourages me to do things with friends, and experience new things so that I can then write about it!
I understand your blogging/time conundrum. Sometimes I get stressed over my blog, with writing and commenting and reading other blogs. These are things I LIKE to do and WANT to do, and yes it totally becomes like a second job. When I get stressed, I try and remind myself that blogging is supposed to take away my stress and be fun. You know, I think I’ll write a post about exactly that… kind of like you just did. Although, I am sure mine won’t have a delicious looking recipe in it! =)
Chris recently posted…Halo Headband Review (with Giveaway!)
I sacrifice a lot of time to blogging, but your right, I wouldn’t have SO many things if I didn’t do it!
gorgeous photos, delicious recipe! Totally eating with my eyes on this one!
Davida @ The Healthy Maven recently posted…Breaking It Down: The Healthy Maven Analytics + A Guest Post from C!
This bread looks amazing! I can totally envision myself eating a slice right out of the toaster for breakfast!
genevieve @ gratitude & greens recently posted…Almond Butter Brownies With Sea Salt
You always make the most delicious looking recipes!
Annmarie recently posted…New Grip Gloves Review & Giveaway!
D-LISH! I’ve been wanting to make squash bread, but haven’t had time. Thanks for giving me a recipe to try and inspiring me again too! 😉
Megan @ Skinny Fitalicious recently posted…WIAW…Vlogging, Twilight, Potluck Treats, a Compliment & My Foot
omg I love this and need to make it asap.
Hayley@healthyregardshayley recently posted…Perfectly Baked Chicken Breast
That looks delicious! Blogging is definitely more time consuming that I thought. Especially the food and fashion pictures!
Ree recently posted…how crossfit has helped me
This looks amazing!
I can totally relate – blogging (and everything that goes along with it) can be SO time consuming and I’ve considered stopping on a few occasions… but I just love it too much!
Chelsea @ Chelsea’s Healthy Kitchen recently posted…Spooky chocolate soy nut butter cookies
That looks beautiful- and I hear you on the unpaid full time job! When I start to feel like that, I just remember what I’d like to come of this unpaid job- a paid one!
Michelle @ Vitamin Sunshine recently posted…Chicken Spinach Salad with Avocado, Pomegranate, and Pecans
Oh girl, I can -totally- relate to ya on this one! I was actually thinking about this yesterday while I was bouncing back between blogging and studying. I basically have -no- free time anymore. Between work, school, and blogging, every hour of every day is filled with things that I -could- be doing… and when I try to relax, I feel guilty for not being productive 😆 Oi. Remember back when we were kids and complained about being bored? I can’t remember what that feels like…
Amanda @ .running with spoons.com recently posted…. monthly favourites – october 2014 .
Wonderful recipe! This was my first attempt at baking bread without a machine, and it was surprisingly easy — I was prepared for much more work! The bread was dense but soft, the crust was lightly crunchy, and the flavor was delicious. I am looking forward to adding garlic and/or rosemary next time.
What a wonderful looking bread! I am glad you found love of Fall foods…boy your roommates gotta love ya!
Mmmmm! I bet that this delivers all the fall feels! You had me at Maple and coconut! Yum!!!!!
What a beautiful loaf! Can’t wait to try this recipe. I love the combinations of squash, coconut and maple!
Platter Talk recently posted…Roasted Rosemary Butter Carrots
Well this looks perfect! I have some butternut squash sitting right here on the counter, I can’t wait to give this a try, it looks delicious!
Kristine recently posted…Pecan Pie Muffins
This bread looks wonderful! And with all those flavors going on, I can see that it’d be delicious! Yum!
That looks CRAZY good! All my fav flavors in one delicious quick bread – pinning…..
Girl, this eye porn and taste bud porn is just turning me on like crazy – LOL!
GiGi Eats recently posted…Munching The Med: Part One (from Athens to Santorini)
Was looking for a way to use a lot of squash and made this bread this weekend with a couple of minor modifications: used a cup of almond flour in place of one cup of spelt, and whole wheat/wheat germ combo for the remaining half cup. Also used a bit less maple syrup to compensate for the increase moisture from the almond flour. Toasted walnuts before adding to the mix, in place of pecans. Sprinkled coconut on top for the second half of baking. This is so moist and absolutely delicious. I think I will put this on my list of holiday goodies for friends.
I made this today, and I believe you have a typo for your baking powder measurement. I thought it seemed like way too much, but went with it anyway since it was a vegan loaf. Unfortunately the final product has a very bitter aftertaste from too much baking powder. It would have been delicious otherwise. Please let me know if you intended to put 2 tsp of baking powder instead. Thank you!