Author Notes
This is a rich, moist, fruity bread made with one of my favorite foods in the universe: Kabocha squash. You could probably use butternut, or sweet potato, or whatever you like, but the Kabocha gives it this buttery undertone that I adore. I don't like my breads too sweet, which is why there's such a large range for the honey- I use 1/4 but suspect most would prefer 1/2-3/4. This bread can be vegan if you use flax eggs and maple syrup. —Jenb42
Ingredients
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1.5 cups
whole wheat pastry flour
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1 teaspoon
salt
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1.5 teaspoons
baking soda
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2 teaspoons
cinnamon
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1 teaspoon
nutmeg
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12-15
dried Calmyrna figs, chopped into tiny pieces
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3/4 cup
toasted nut pieces- almonds, walnuts, pecans, or a mix
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1 cup
cooked Kabocha squash, mashed smooth
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1/2 cup
coconut milk (preferred) or soy, almond, or regular milk
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2
eggs, or 2 "flax eggs" (1 flax egg = 1 tbsp flax meal in 3 tbsp water, dissolved for 20 minutes)
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1/2 cup
olive, canola, or melted coconut oil
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1/4-3/4 cups
honey or maple syrup
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1 tablespoon
grated fresh ginger
Directions
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Preheat the oven to 375 degrees. Grease a loaf pan (glass is best).
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Mix the flour, salt, spices, and baking soda well in a big bowl. As you chop the figs, add handfuls of pieces to the flour; they stick together in a clump if you pile them off to one side, but coated with the flour they're not sticky. Add the nuts and mix.
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Mix the squash, banana, coconut milk, eggs/ flax eggs, oil, honey, and ginger in a smaller bowl. Beat until everything is dissolved.
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Add the wet ingredients to the dry ingredients and mix until everything is just combined. Place the batter in the loaf pan and smooth out the top.
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Bake for 45-55 minutes until an inserted toothpick comes out clean. It will be fairly dark on top, but not burnt.
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