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Top view of butternut squash cranberry bread in the loaf pan
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Butternut Squash Cranberry Bread

This savory vegan Butternut Squash Cranberry Bread is absolutely oil free and made with healthier ingredients. Its gluten free and yet soft and moist with lots of fresh flavors.
Course Bread
Cuisine American
Keyword cranberry bread, cranberry bread almond flour, cranberry bread recipe, vegan cranberry bread
Prep Time 10 minutes
Cook Time 1 hour
Cooling time 1 hour
Total Time 2 hours 10 minutes
Servings 10
Calories 321kcal
Author Gunjan

Ingredients

Wet ingredients

  • 2 cups chopped butternut squash boiled in 1 cup water (drained and cooled)
  • 1/2 cup flaxmeal (Soaked in 3/4 cup water)
  • 2 tbsp almond butter
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar

Dry ingredients

  • 4 cups almond flour
  • 2 tbsp cornstarch
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup fresh cranberries (rinsed)

Garnishing

Instructions

  • Preheat oven at 350 degree Fahrenheit and prepare 9*5 inch loaf pan by greasing it well.
  • In a blender combine all the wet ingredients ( cooked squash, soaked flaxmeal, almond butter, maple syrup, apple cider vinegar). Blend it smooth and keep it aside.
  • In a mixing bowl combine all the dry ingredients (except cranberries) and mix well with a spoon.
  • Fold in wet ingredients into the dry ingredients and whip it well. Then, fold in fresh cranberries also and roughly mix it.
  • Spoon out the batter in the prepared loaf pan and spread it evenly with a spatula in the loaf pan. Garnish its top with hempseeds and slivered almonds.
  • Place it in the middle rack of the oven and bake it for 50 minutes. Then, shift the loaf pan to the bottom rack and bake it again for another 10 minutes. Once done, turn it off and take it out of the oven.
  • Place the loaf pan on a flat surface and let it cool completely for about 1 hour without disturbing. Then invert it on a cutting board and let it cool again for another 30 minutes. Now, gently, cut into thick slices ( do not fret if the center looks a bit wet, it will dry up once the entire bread is sliced, this is normal with these kinds of bread).

Video

Notes

  • Make sure the butternut squash is soft enough to blended.
  • Soak flaxmeal until it becomes jelly like ( about 10 minutes).
  • Do not slice the bread until it is completely in room temperature or else it will break.
  • This bread is very different from the store bought ones but are very healthy also.
  • For non-vegan version - you may use 1 tbsp. of honey instead of maple syrup. Instead of flaxmeal use 4 large eggs. and follow the same steps as mentioned i.e. - blend the eggs with the wet ingredients in the blender.
  • The color of the bread for vegan version might become a bit brownish due to flaxmeal.

Nutrition

Calories: 321kcal | Carbohydrates: 16g | Protein: 12g | Fat: 23g | Saturated Fat: 2g | Sodium: 424mg | Potassium: 101mg | Fiber: 7g | Sugar: 3g | Calcium: 130mg | Iron: 2mg