Recipe: 2025 Madison Vegan Fest Squash Bread Champion!

Based on “Better than Starbucks Pumpkin Bread” by “Banana Diaries”

Makes one loaf

Oven- 350 degrees

Grease (with vegan butter) and flour a loaf pan.  Lining with parchment paper makes the baked loaf even easier to remove.  

Dry ingredients:

2 cups flour- all-purpose wheat or gluten-free

1-½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon Xanthan gum powder

1 teaspoon pumpkin pie spice mixture*

¼ teaspoon sea salt

Wet ingredients:  Put in larger bowl, to mix all ingredients together:

1 cup squash puree (or canned pumpkin)

½ cup neutral oil (canola, sunflower, avocado, etc.)

½ cup coconut sugar

¾ cup brown sugar 

Streusel topping:  Mix with spoon or fingers in a medium-sized bowl:

¼ cup flour- all-purpose wheat or gluten-free

¼ cup rolled oats

2 tablespoons chopped pepita seeds 

1 teaspoon spice mixture*

⅓ c brown sugar

3 Tablespoons vegan butter, room temperature or cut into pea-sized cubes

1 teaspoon vanilla extract

⅛ teaspoon sea salt

Mix dry ingredients into wet, stir just enough to mix.  Pour into greased and floured loaf pan.  

Top with the streusel, spreading it evenly.  

Bake for about 1 hour at 350 degrees.  

When done, top of loaf will spring back when gently pressed, and a knife or toothpick will come out clean when inserted.  

Remove the pan from the oven and place rightside-up on a rack to cool for about ten minutes, before removing.  

*For spice mixture, commercial “Pumpkin Pie” spice is fine, or make your own, combining spices to your taste.   For the two teaspoonsful here, we liked:

¾ teaspoon powdered ginger

½ teaspoon cinnamon

¼ teaspoon cloves

¼ teaspoon grated nutmeg

¼ teaspoon allspice