Squash Spice Bread

• 1 medium butternut squash, halved and seeded (1 1/2 lb.)
• 1 Tbs. maple syrup
• 1 1/2 cups spelt flour
• 1/2 cup sugar
• 1/2 cup plus 2 Tbs. chopped walnuts, divided
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 1/4 tsp. salt
• 2 eggs
• 1/4 cup canola oil
• 13 cup plain (unsweetened) soymilk
• 1 Tbs. vanilla extract

1. Preheat oven to 350 F. Coat baking sheet with cooking spray.
2. Place squash halves cut-side down on baking sheet.
3. Bake 40 to 45 minutes, or until soft.
4. Cool.
5. Scoop flesh from skin, mash with maple syrup, and set aside.
6. Coat 8- x 41/2-inch loaf pan with cooking spray.
7. Combine spelt flour, sugar, walnuts, baking powder, baking soda, cinnamon, allspice, and salt in large bowl.
8. Lightly beat eggs in separate bowl.
9. Whisk in oil, soymilk, and vanilla until smooth.
10. Fold squash into liquid ingredients with spatula.
11. Stir squash-liquid mixture into flour mixture.
12. Pour batter into prepared pan, and sprinkle with remaining 2 Tbs.
13. walnuts.
14. Bake 60 minutes, or until toothpick inserted in center comes out clean.
15. Cool 20 minutes on wire rack, then unmold and cool completely.

butternut squash, maple syrup, flour, sugar, walnuts, baking powder, baking soda, ground cinnamon, ground allspice, salt, eggs, canola oil, soymilk, vanilla

Taken from www.vegetariantimes.com/recipe/squash-spice-bread/ (may not work)