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Vegan Squash Harvest Loaf
Adapted from, Macrina Bakery & Cafe Cookbook, by Leslie Mackie

1/2 C walnut halves
1/2 C pecan halves
1 C pumpkin seeds
3 1/2 C unbleached all-purpose flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp ground nutmeg
1 1/2 tsp cinnamon
1 1/2 tsp sea salt
1 C canola oil
1 1/2 C sucanat
1 1/2 C light brown sugar
2 C roasted butternut squash (recipe follows)
6 tsp Ener-G egg replacer + 8 T water (4 egg equivalent)
3/4 C clabbered soy milk (3/4 C soy milk + 1 1/2 tsp vinegar)

Step 1: Preheat oven to 350 degrees F. Spread walnuts and pecans on a rimmed baking sheet. Spread pumpkin seeds on another rimmed baking sheet. Toast nuts and seeds for 9 minutes. Let cool. Chop nuts and seeds medium-fine and combine in a small bowl. Reduce oven to 325 degrees F.

Step 2: Sift flour, baking powder, baking soda, nutmeg, cinnamon and sea salt into a medium bowl. Set aside 1/4 cup of chopped nuts and seeds for garnish and add the remainder to the flour mixture. Mix nuts with a wooden spoon.

Step 3: Combine oil and sugars in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed for about 4 minutes. Add 2 cups of pureed butternut squash and mic for another 2 minutes. Add egg substitute, a little at a time, making sure it is fully incorporated before adding more.

Step 4: Remove bowl from the stand mixer. Alternately add small amounts of the flour mixture and the clabbered soy milk to the bowl, mixing with a wooden spoon just until all dry ingredients are incorporated into the batter. Pour batter into prepared baking pans, filling each two-thirds full. Sprinkle remaining nuts and seeds lengthwise down the center of each loaf.

Step 5: Bake loaves on center rack (1 hr 10 min. for 9X5X3 inch loaves; 35 min. for mini loaves) until golden brown. Let cool in pans for 20 minutes on a wire rack, then run a sharp knife around the sides of the loaves to release them from the pans. Let them finish cooling on a wire rack.

Roasted Butternut Squash

1 medium (2 pound) butternut squash

Preheat oven to 375 degrees F. Wash squash, then cut in half lengthwise and remove seeds with a spoon. Place squash, cut sides down on a rimmed baking sheet. Pour 1 1/2 cups of water into the baking sheet, surrounding the squash. Bake for 1 hour or until skin is dark brown and flesh is fork tender. Remove from the oven and let cool for about 20 minutes. Scoop cooled squash out of its skin and puree in a food processor until smooth. Let pureed squash cool completely, uncovered, then store in an air-tight container. Squash will last up to 3 days in the refrigerator or for up to 1 month in the freezer.

***Click images to enlarge***