I’ve just returned from a trip to Florida and realized it’s already time to start giving you guys some recipes for fall! Even though Arizona doesn’t cool down until October, it’s beginning to look a lot like fall for the rest of you. My favorite time of year. This Brown Sugar Butternut Squash Bread was an experiment of sorts, but can I just tell you…my house smells A-M-A-Z-I-N-G.

This bread is not unlike a pumpkin bread, but instead of pumpkin, I used roasted butternut squash that I seasoned with my homemade pumpkin pie spice blend. I added a pinch of black pepper for added spice and of course, brown sugar. Applesauce is our egg-replacer in this recipe and also adds moisture.

So let’s get started, shall we?

The first step is made easier by a good vegetable peeler. I’ve mentioned this one before, but a good vegetable peeler not only eases peeling oddly shaped produce, but also reduces waste. I found mine on Amazon and I absolutely love it. Cut off both ends of the butternut squash and peel until you get to the darker orange color. I then halve the squash and remove the seeds.

Cut into cubes and sprinkle with the seasoning mixture. I tossed with 1 teaspoon of oil and baked at 400 degrees for about 30 minutes. I then added a few tablespoons of water to the pan, tossed and baked until they were just fork-tender. The squash is cooled for a few minutes and transferred to the mixing bowl. Beat until you get a smooth puree and add the remaining ingredients. Spoon into desired loaf pan(s) and bake at 325 degrees until a toothpick inserted comes clean.

This recipe makes 1 standard loaf or 6 mini loaves as I’ve done here today. If you’ve followed me for awhile, you know I am obsessed with this Wilton pan (found on Amazon). I wrap the individual loaves in foil and freeze.

These cakes are very moist, so cool for only about 10-15 minutes in the pan and immediately remove to finish cooling on a rack.

These were difficult to resist biting into when warm. I don’t know why, but I prefer to refrigerate my breads. I like them cold with a dab of vegan margarine. Soooo good!

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