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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. In addition, text and image links to merchants in this post may be affiliate / referral links, which means we may be compensated if you make a purchase after clicking through those particular links. See our full disclosure policy here.


This melt in your mouth, vegan squash bread braid is scrumptious. This bread is perfect for serving guests at Easter, Thanksgiving, and even Christmas! The pretty braid makes this bread pretty to look at too!

I received this squash bread braid recipe from a friend of a friend (I know it sounds cliche… but sincerely it’s the truth). The original squash bread recipe can be found here at allrecipes.com.

Since I’m always baking breads for my daughter who is allergic to dairy and eggs, I decided to adapt the recipe and make a vegan version. I was impressed with the results and thought I would share the recipe with everyone.

Check out this melt in your mouth, vegan squash bread braid! Scrumptious! #recipe Click To Tweet

Vegan Squash Bread Braid

Vegan Squash Bread Braid

Ingredients

  • 1 package (.25 oz) active dry yeast
  • 2 Tbsp warm water (110 - 115 degrees F)
  • 1 cup mashed, cooked, butternut squash
  • 1/3 cup warm soy or rice milk (110 - 115 degrees F)
  • 1/4 cup vegan margarine
  • egg replacement (enough for 1 egg)
  • 3 Tbsp brown sugar
  • 1/4 tsp salt
  • 3 cups all-purpose flour
  • GLAZE:
  • 2 Tbsp melted vegan margarine
  • 2 tsp brown sugar

Instructions

  • Cut squash in half lengthwise and remove the seeds. Place cut ends down on a baking sheet with a thin layer of water. Cook at 400 degrees for approximately 40 - 45 minutes.
  • In a small bowl, dissolve yeast in water.
  • In a mixing bowl, combine squash, soy or rice milk, vegan margarine, egg replacement, brown sugar and salt; mix well.
  • Add yeast mixture and 1 1/2 cups flour; mix well.
  • Add enough of the remaining flour to form a soft dough.
  • Turn onto a floured surface and knead for 6-8 minutes.
  • Place in a greased bowl and let rise in a warm place until doubled (about 1 hour).
  • Punch dough down. Divide into thirds; roll each third into a 18-inch rope.
  • Place on a greased baking sheet. Braid ropes together. Pinch ends. Cover and let rise until nearly doubled (about 30 minutes).
  • Combine glaze ingredients; brush over braid.
  • Bake at 350 degrees for 20 - 25 minutes or until golden brown.
  • Remove from pan and let cool on a wire rack.
https://thedeliberatemom.com/vegan-squash-braid/

Enjoy! This delicious bread melts in your mouth and is so flavourful it can be eaten on its own. It also looks so pretty, it’s the perfect addition to a Thanksgiving, Christmas, or Easter dinner table! 

IF YOU DON’T HAVE EGG REPLACER AVAILABLE

Whisk the following ingredients together until frothy. This recipe sufficiently substitutes one egg. 

1 Tbsp baking powder
1 tsp baking soda
1 Tbsp flour
1 Tbsp water

This melt in your mouth, vegan squash bread braid is scrumptious. This bread is perfect for serving guests at Easter, Thanksgiving, and even Christmas! The pretty braid makes this bread pretty to look at too! #breadrecipe #thanksgivingbread #easterbread #christmasbread

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Jennifer Bly
Jennifer Bly
Author of My Kitchen, My Classroom: An Introduction to Homeschool and creator of The Deliberate Mom. Jennifer writes about parenting, homeschooling, her faith, and life with her husband and two girls. Jennifer has a Bachelor of Applied Human Service Administration Degree with a specialization in Early Learning in Child Care.



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