Maple Coconut Vegan Butternut Squash Bread
Recipe type: Breakfast
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
This maple-coconut butternut squash bread is flavourful and cakey, with no added refined sugars and an easy 3 ingredient maple coconut butter drizzle.
  • 1.5 flax eggs (1½ tbsp ground flax + 4½ tbsp water)
  • 1 ripe banana, mashed
  • ⅔ cup butternut squash puree (about 2 cups cubed squash)
  • ⅔ cup maple syrup
  • ⅓ cup coconut oil, melted
  • 2 tbsp apple sauce
  • 1 tsp vanilla extract
  • 1½ cup spelt flour*
  • 2 tbsp baking powder
  • ¼ tsp salt
  • ½ tbsp pumpkin spice
  • ½ cup chopped pecans
For the maple coconut drizzle
  • ¼ cup liquid coconut butter
  • 2 tbsp maple syrup
  • Optional: 1 - 2 tbsp coconut oil to thin it out
  1. Preheat oven to 350F, grease loaf tin with coconut oil and set aside
  2. In the bottom of a large mixing bowl, mix together the ground flax and water and let sit until the mixture reaches an egg-like consistency
  3. Add the mashed banana, butternut squash puree, coconut oil, maple syrup, vanilla extract and apple sauce and whisk until well combined
  4. Sift in the spelt flour, baking powder, salt and pumpkin spice and stir until just combined
  5. Gently fold in the chopped pecans nuts
  6. Pour batter into greased pan ad bake for 45 - 50 minutes or until a knife inserted into the centre comes out clean
  7. Allow the loaf to cool for 5 minutes then remove from the pan and place on a wire rack
  8. Cool completely before drizzling with maple coconut mixture and slicing
  9. Top with extra pecans if desired
For the maple coconut drizzle:
  1. Mix together the coconut butter and maple syrup until well combined
  2. If mixture is too thick, thin with some warmed coconut oil
*If you don't have spelt flour you can use 1½ cups white or all purpose flour or 1¼ cups whole wheat flour. Check out my flour substitutions post for more options.
Recipe by Diary of an ExSloth at