Cinnamon Squash Bread – A fall inspired quick bread packed with creamy butternut squash and warming spices. Enjoy a slice for breakfast, dessert or an afternoon snack.
Autumn – it’s the season of pumpkin. But what about another delicious winter squash variety that just happens to be a favorite of mine? Butternut Squash! I use this creamy colored squash with orange flesh to make our favorite Butternut Squash Mac and Cheese and now I’m using it to make this soft and delicious Cinnamon Squash Bread. This might just become your new fall favorite!
I love making quick breads. They are so easy and, well, quick. 🙂 They serve us just as well at breakfast time as they do snack time or dessert. Quick breads are in easy place to sneak in healthy fruits and veggies, too, and we could all use a little more of those!
Butternut squash, along with all winter squash, is high in vitamin A, vitamin C, fiber, several B vitamins, folate, and vitamin K. It even has some healthy omega-3 fats.
Aquafaba as an Egg Replacer
I made this cinnamon quick bread no less than four times, which seems to becoming a habit with baked goods around here. Getting the consistency right in plant based baked treats is sometimes tricky, but I’m finding more and more that aquafaba is the answer! I used this chickpea brine in my Healthy Peanut Butter Banana Bread with Chocolate Chips and it came out so light and fluffy. It didn’t disappoint me here either!! Believe me, I tried a few different egg replacers and nothing worked as well as this!
Icing Made From Squash!
The soft, fluffy, fall flavored squash bread itself wasn’t enough for me this time around, it was screaming out for a fall inspired topping of some sort. I roasted an entire butternut squash (in cubes) before making this and since I only needed 1 1/2 cups squash puree for the bread, I had some leftover. I decided to use it to create an icing! Oh boy, did this Cinnamon Squash Icing turn out yummy! The base of the icing is made from raw cashews which makes it super creamy. (I also use cashews as a base in my Creamy Sesame Soy Asian Dressing and my Creamy Cumin Ranch Dressing…it just works so well!). I added a little sweetness and some cinnamon and, voila, cinnamon squash icing!
Here’s a tip for leftover icing: stored in the fridge, it will thicken up considerably and basically turn into cinnamon cream cheese….yum!!! It was a pleasant surprise I hadn’t planned on!
Pour yourself a cup of coffee or tea, grab a slice of this soul-warming Cinnamon Squash Bread with Cinnamon Squash Icing, curl up into your favorite cozy chair and savor this beautiful season.
Cinnamon Squash Bread
I hope you love this Cinnamon Squash Bread as much as we do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
- 1/4 cup non-dairy milk
- 1 tbsp apple cider vinegar
- 1 1/2 cups butternut squash puree * (pumpkin would work too)
- 3/4 cup coconut sugar
- 1/4 cup aquafaba (liquid from a can of chickpeas, a.k.a chickpea brine)
- 1 1/2 cups spelt flour
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
Pre-heat your oven to 350 degrees F.
In a small cup, whisk together the non-dairy milk and apple cider vinegar and set aside.
In a medium bowl, mix the squash puree, coconut sugar and aquafaba and set aside.
In a small mixing bowl, sift the flour, cinnamon, nutmeg, ginger, salt, baking soda, and baking powder.
Whisk the dry ingredients into the wet until combined.
Pour in the milk/vinegar mixture and stir just until combined. The batter should be nice and fluffy. Do not over mix!
Pour batter into a bread pan that has been lightly sprayed with cooking oil.
Bake 45-50 minutes until a toothpick comes out clean.
Let cool for 10 minutes in the pan on a wire rack before unmolding.
While the bread is cooling, make the icing. Combine all ingredients in a high speed blender and blend until smooth.
When the bread is cool, use a spoon to drizzle the cinnamon squash icing over the bread.
*To cook the butternut squash, peel it, cut it in half and remove seeds. Then cut into cubes. You can either roast the squash cubes at 400 degrees F for about 25 minutes until tender or you can bring them to a boil with water in a pot on the stove and simmer for about 20 minutes and drain.
Once the squash is cooked, using a potato masher or fork, puree the squash until smooth.
**You WILL have leftovers of the icing. It's hard to get out of the blender if you make it in smaller amounts. As luck would have it, leftovers of the icing stored in the fridge will thicken up considerably and it will taste just like cinnamon cream cheese! So slather it on bagels, toast or graham crackers and enjoy! You're welcome!
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