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
whole wheat pastry flour
dried Calmyrna figs, chopped into tiny pieces
toasted nut pieces- almonds, walnuts, pecans, or a mix
cooked Kabocha squash, mashed smooth
coconut milk (preferred) or soy, almond, or regular milk
eggs, or 2 "flax eggs" (1 flax egg = 1 tbsp flax meal in 3 tbsp water, dissolved for 20 minutes)
olive, canola, or melted coconut oil
honey or maple syrup
grated fresh ginger
In This Recipe
Preheat the oven to 375 degrees. Grease a loaf pan (glass is best).
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.
Mix the squash, banana, coconut milk, eggs/ flax eggs, oil, honey, and ginger in a smaller bowl. Beat until everything is dissolved.
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.
Bake for 45-55 minutes until an inserted toothpick comes out clean. It will be fairly dark on top, but not burnt.