Butternut Squash Loaf with Raisins, Walnuts, and Pumpkin Seeds
SERVES: 1 LOAF
Baking time: 1h
total Time: 1h20 minutes
INGREDIENTS
2 cups all-purpose flour
1 tablespoon avocado oil
1/2 cup coconut sugar
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 cup oat milk
1/3 cup melted vegan butter
1 tablespoon distilled white vinegar
3/4 cup maple syrup
3 cups cubed butternut squash
1/3 cup raisins, divived
1/3 cup chopped walnuts, divided
1/3 cup pumpkin seeds (pepitas), divided
RECIPE
Preheat your oven to 350°F (175°C).
Grease and flour a standard-sized loaf pan.
Place the cubed butternut squash in a medium-sized saucepan and cover with water. Bring to a boil and simmer for 10 minutes or until the squash is fork-tender. Drain and transfer the cooked butternut squash to a blender and add 1/4 cup oat milk. Blend until smooth and set aside in the fridge for 10 minutes to cool.
In a large mixing bowl, sift the all-purpose flour, and add coconut sugar, baking powder, ground cinnamon, and baking soda. Mix well to ensure even distribution of dry ingredients.
In the same bowl, add the remaining oat milk, melted butter, distilled white vinegar, and maple syrup until well combined.
Add the blended butternut squash to the bowl as well. Stir the ingredients together until just combined, being careful not to overmix.
Gently fold in half the serving of the raisins, chopped walnuts, and pumpkin seeds (pepitas) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
Sprinkle on top the remaining raisins, chopped walnuts, and pumpkin seeds.
Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on the loaf towards the end to prevent over-browning.
Once baked, remove the loaf from the oven and allow it to cool in the pan for 20 minutes. Then, transfer it to a wire rack to cool completely.
Slice the Butternut Squash Loaf and serve.
