Vegan Butternut Squash “Banana” Bread

Inspired by:

• http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=121
• http://www.101cookbooks.com/archives/000121.html
• http://community.livejournal.com/snake_soup/72175.html

This is still slightly experimental. I think it needs more spice. The texture is still a bit wet.

Ingredients:

• 100g brown sugar
• 100g white sugar
• 100g margarine, at room temp (I used Soya Pure)
• 350g roasted butternut squash puree (half a small-medium one)
• 4 Tbsp soya milk
• 150g plain white flour
• 125g self-raising wholewheat flour
• 1.5 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp freshly-ground nutmeg
• 1/2 tsp salt

Cream together sugars and margarine; mix in butternut squash puree and soya milk. Sift together flours, baking powder, cinnamon, nutmeg, and salt. Fold into the wet ingredients. Put in a 2lb loaf pan (I used my Le Creuset silicone one; metal ones might need greasing) and bake at 180C/350F/Gas 4 for 60-70 minutes.