Vegan Butternut Squash and Gingered Pear Bread

Name: Vegan Butternut Squash and Gingered Pear Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 2 1/4 cups oat flour (measure before sifting); 1 Tablespoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons cinnamon; 2 heaping Tablespoons arrowroot powder (it is similar to cornstarch); 1 cup butternut squash puree (I used canned); 8 Tablespoons (vegan) butter (I used Earth Balance), melted; 1 teaspoon vanilla extract; 1 Tablespoon apple cider vinegar; 1/2 cup maple syrup; 1 pear, peeled, cut in half lengthwise and cut into slices (core removed); 1/2 teaspoon ground ginger; 1 Tablespoon maple syrup

by Ann - Can’t Beet Plants

1 loaf

55 min

Butternut squash and pears are a great combination and this bread brings out the best in both of them. They are super easy to find almost any time of the year in the store, and if you don't have time to roast your own squash, you can always use canned butternut squash. It's right there next to the pumpkin puree and often overlooked.

I added the ginger to the pears to give them a little bit of extra flavor and spice and balance out the sweetness.

This is a vegan recipe, but no one will ever know. You also don't need to go out and buy any special flours. I used oat flour that I made myself by putting rolled oats (not instant) in a blender and blitzing them until they became oat flour. What could be easier than that?

Check out more recipes and don't forget to sign up for emails on my blog so you can be the first to get my newsletter!

Follow me on Instagram @cantbeetplants for more content!

vegan butternut squash and gingered pear bread

This bread is perfect for breakfast, snack time or dessert!

Use gluten-free oats if you'd like. They are usually easy to find with the regular oats. I use Bob's Red Mill brand.

You can add a bit more ginger if you'd like to really ramp up the flavor of the pears.

Vegan Butternut Squash and Gingered Pear Bread

You can do it! Saved to your recipes

Recipe details

Yield 1 loaf
Time spent: Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

For the Bread

2 1/4 cups oat flour (measure before sifting)
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
2 heaping Tablespoons arrowroot powder (it is similar to cornstarch)
1 cup butternut squash puree (I used canned)
8 Tablespoons (vegan) butter (I used Earth Balance), melted
1 teaspoon vanilla extract
1 Tablespoon apple cider vinegar
1/2 cup maple syrup

For the Topping

1 pear, peeled, cut in half lengthwise and cut into slices (core removed)
1/2 teaspoon ground ginger
1 Tablespoon maple syrup

Instructions

For the Bread

Preheat the oven o 350
Sift the flour into a large bowl, then add all the dry ingredients (through the arrowroot).
In a small bowl, combine the wet ingredients (squash through the 1/2 cup maple syrup)
Add the wet ingredients to the dry and stir to combine. Pour into a greased bread pan and allow to sit for 5- 10 minutes to rise.
While the batter is sitting, toss the pear slices in the 1 Tablespoon of maple syrup and 1/2 teaspoon ginger. Arrange the slices on top fo the bread, pressing down very lightly.
Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.

Tips

Arrowroot is similar to cornstarch and, combined with the vinegar, puree and baking soda is taking the place of the egg in this recipe. It is fairly easy to find in the baking aisle of almost any grocery store these days.
If you don't have apple cider vinegar, a regular white vinegar will work.
Canned puree tends to be a bit thinner than if you roast the squash and puree it yourself, so you may have to add a little water if your squash is too thick to mix in with the other ingredients.
To grease your bread pan, put the stick of butter in it and place in the oven while it is preheating. When the butter is melted, add it to the wet ingredients and use the little bit left in the pan to grease the sides as well as the bottom.

Comments

Winnie on Feb 19, 2022

What exactly do you mean by steps 2 and 3 of the instructions? The word "through" in each is confusing.

Like Reply
- Ann - Can’t Beet Plants on Feb 20, 2022
  
  So through means all of the dry ingredients up to and including the arrowroot. So in this case, it means to sift the flour, then add the baking powder, baking soda, salt, cinnamon and arrowroot. Same with the wet ingredients. Sorry for the confusion.
  
  Like
Judy on Feb 20, 2022

I'm haveing problems understanding too. When and how do the vinegar and cornstarch get added? This sounds like a wonderfull recipie and can't wait to try it.

1 Reply
- Ann - Can’t Beet Plants on Feb 20, 2022
  
  Basically, it means you are combining all of the dry ingredients in one bowl and all of the wet ingredients in another bowl, then adding the wet to the dry. It was just a short way of saying all dry and all wet without listing them again.
  Of course, the topping is separate. Hope this clears up the confusion. Hope you enjoy it!
  
  Like

Load more comments

4 of 6 comments

Top stories