Acorn Squash And Beetroot Bread with Seeds and Nuts – Vegan
Vegan acorn squash and beetroot bread made with whole wheat flour, nutmeg, cinnamon and cardamom with just a right amount of sweetness, pumpkin seeds, walnuts and raisins!
I had a co-worker who grew acorn squashes in his backyard. He would bring so many at work for anyone to take during fall season. I took couple of those home one time and kept thinking what to do with them. So I baked it and ate it with some salt pepper sprinkled on it, it was delicious. While I was eating it that way I thought it would be great to use it in breads like pumpkin bread but with more texture and earthiness!
I bake the acorn squash and make puree out of it. I also use shredded beetroot to make this bread dense. Season it with nutmeg, cinnamon and cardamom. Add some pumpkin seeds and walnut for some crunchiness.
I like to make this bread vegan so I use flaxseed meal paste as an egg substitute. One tbsp flaxseed meal mixed with 3 tbsp warm water is equivalent to one egg. The bread turns out so moist, dense and tasty!! It is a crowd pleaser. I alway take it to work and all my co-workers like it!
Acorn Squash And Beetroot Bread with Seeds and Nuts – Vegan
Ingredients
Dry Ingredients
- 1¾ cup Whole Wheat Flour specific for bread is preferred
- ¼ tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Kosher Salt regular salt works too
- ½ tsp Nutmeg Powder
- ½ tsp Cinnamon Powder
- ½ tsp Cardamom Powder optional
Wet Ingredients
- ½ cup Peanut Oil Vegetable or canola oil would work too
- ¼ cup Water
- ¾ cup Raw Sugar ¾ for less on sweet side, 1 cup for more on sweet side
- 2 tbsp Flaxseed meal/powder
- 1¼ cup Acorn Squash Pure
- ½ cup Shredded Beetroot
- ½ tbsp Vanila Extract
Instructions
Make Acorn Squash Pure and shredded beetroot
- Cut acorn squash in half. Coat it with oil and wrap it inside aluminum foil. Place it on the baking tray putting flat side down.
- Wrap one clean beetroot in aluminum foil and place it on the same baking tray as the acorn squash.
- Preheat oven at 400°F. Bake the acorn squash and beetroot for 60 minutes.
- Let it cool down completely. Once it's cooled down, take the skin off of beetroot and shred it with a shredder. It is very easy to scoop squash pulp out with a spoon instead of peeling the skin off. I like to blend the squash pulp to make it a paste.
- Keep both shredded beetroot and squash pulp aside.
Make Flaxseed meal paste as an egg substitute
- Mix 2 tbsp of flaxseed meals and 6 tbsp of warm water. Whisk it until it becomes gelatinous. Let it sit for 5-10 minutes. This will be equivalent to 2 eggs.
Mixing all together
- Preheat oven on 350°F.
- Combine all the dry ingredients in a big bowl and keep it aside.
- Combine oil, water, sugar, flaxseed meal paste, acorn squash pure, shredded beetroot and vanilla extract in a standing mixed or a separate bowl. Mix it all together very well.
- Slowly combine dry ingredient mix and wet ingredient mix together. Stir in pumpkin seeds, chopped walnuts and raisins.
- Bake it for 55-65 minutes. Sprinkle toppings on top of the bread half way through if you like! Poke toothpick in the bread to see if bread is cooked or not. If the bread is uncooked from middle, the batter will stick to the toothpick. You want to cook for few more minutes if that's the case, like 3-4 minutes at a time.
- Once it is baked, let it cook down on a cooling rack.