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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
Makes 1 loaf
- 1.5 cups whole wheat pastry flour
- 1 teaspoon salt
- 1.5 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 12-15 dried Calmyrna figs, chopped into tiny pieces
- 3/4 cup toasted nut pieces- almonds, walnuts, pecans, or a mix
- 1 cup cooked Kabocha squash, mashed smooth
- 1/2 cup coconut milk (preferred) or soy, almond, or regular milk
- 2 eggs, or 2 "flax eggs" (1 flax egg = 1 tbsp flax meal in 3 tbsp water, dissolved for 20 minutes)
- 1/2 cup olive, canola, or melted coconut oil
- 1/4-3/4 cups honey or maple syrup
- 1 tablespoon grated fresh ginger
- 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.