Butternut Squash Bread Recipe Vegan and Deliciously Easy

As the crisp air of fall settles in, there’s nothing quite like the warm, comforting aroma of freshly baked bread filling your home. Our vegan butternut squash bread recipe is the perfect way to celebrate the season’s bounty while keeping things plant-based and wholesome.

This moist, subtly sweet bread is infused with the natural richness of butternut squash and a blend of cozy spices that make every bite a delight. Whether you’re new to vegan baking or a seasoned pro, this recipe is approachable, delicious, and sure to become a staple in your kitchen.

What’s more, this bread is incredibly versatile—perfect for breakfast, a snack, or paired with your favorite vegan butter or jam. Plus, it’s a great way to sneak in some extra veggies without sacrificing flavor.

Ready to bake your way to a slice of autumnal bliss? Let’s dive into this simple and scrumptious recipe that’s sure to impress family and friends alike.

Why You’ll Love This Recipe

This vegan butternut squash bread combines the natural sweetness and moisture of butternut squash with warm spices like cinnamon and nutmeg, creating a loaf that’s tender, flavorful, and perfectly spiced.

Key reasons to love this recipe:

• Vegan and Dairy-Free: Made without eggs, dairy, or any animal products, this bread is perfect for vegans and those with dietary restrictions.
• Moist and Tender: The butternut squash puree keeps the bread wonderfully moist without needing oil or butter.
• Easy to Make: No complicated techniques or special equipment required — just simple mixing and baking.
• Perfect for Fall: The spices and squash make it the ideal cozy bread for cooler months.
• Customizable: Add nuts, seeds, or dried fruit to suit your preferences.

Ingredients

• 1 ½ cups all-purpose flour (or whole wheat for a heartier loaf)
• 1 cup butternut squash puree (see notes below on how to prepare)
• ¾ cup organic cane sugar or coconut sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves (optional)
• ½ cup unsweetened almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)
• ½ cup chopped walnuts or pecans (optional)
• ¼ cup raisins or dried cranberries (optional)

Equipment

• Medium mixing bowl
• Small bowl for flax egg
• Measuring cups and spoons
• Whisk or fork
• Loaf pan (8×4 inches recommended)
• Spatula or wooden spoon
• Oven
• Cooling rack

Instructions

1. Prepare the flax egg: In a small bowl, mix the ground flaxseed with water and let it sit for at least 10 minutes until it thickens.
2. Make the butternut squash puree: Peel, cube, and roast or steam the butternut squash until soft. Then mash or blend until smooth. You can prepare this ahead of time or use canned pumpkin for convenience.
3. Preheat your oven to 350°F (175°C) and grease your loaf pan or line it with parchment paper.
4. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Combine wet ingredients: In another bowl, mix the butternut squash puree, sugar, flax egg, plant-based milk, and vanilla extract until smooth.
6. Combine wet and dry: Slowly add the dry ingredients to the wet ingredients, folding gently with a spatula. Mix until just combined — avoid overmixing to keep the bread tender.
7. Add optional mix-ins: Fold in nuts and dried fruit if using.
8. Pour batter into the loaf pan, smoothing the top with a spatula.
9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
10. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

“For extra moisture, you can substitute half of the plant-based milk with unsweetened applesauce.”

• Make it gluten-free: Use a gluten-free all-purpose flour blend and add 1 tsp of xanthan gum for better texture.
• Spice it up: Add a pinch of ground ginger or cardamom for a unique flavor twist.
• Sweeten naturally: Swap sugar for maple syrup or agave nectar, but reduce the liquid slightly to compensate.
• Nut-free option: Skip the nuts or substitute with seeds like pumpkin or sunflower seeds.
• Add zest: Stir in a teaspoon of orange or lemon zest for a citrusy note.

Nutrition Facts

Serving Suggestions

This vegan butternut squash bread is incredibly versatile and pairs beautifully with a variety of toppings and accompaniments.

• Spread with your favorite vegan butter or margarine.
• Top with natural nut butters like almond or cashew for added protein.
• Enjoy with a drizzle of maple syrup or agave nectar for extra sweetness.
• Serve alongside a warm bowl of vegan soup or chili for a comforting meal.
• Toast slices lightly and add avocado and tomato for a savory twist.

For more cozy and wholesome recipes, check out our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or try the delightful Lion’S Mane Mushroom Crumble Recipes for a savory vegan treat.

Conclusion

This vegan butternut squash bread recipe is a delightful way to embrace the flavors of fall while keeping your baking plant-based and nourishing. Its moist texture, subtle sweetness, and warm spices make it both comforting and satisfying.

Whether you’re enjoying it fresh from the oven or toasted with your favorite spread, this bread is sure to become a beloved part of your seasonal baking repertoire.

With simple ingredients and easy steps, it’s accessible for bakers of all levels. Plus, the option to customize with nuts, dried fruit, or spice variations means you can make it your own every time.

For other delicious recipes that pair well with this bread, consider checking out our Lemon Ricotta Pasta With Arugula Recipe or our refreshing Lemon Straws Recipe. Happy baking and enjoy the cozy flavors of the season!

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