Brown Sugar Butternut Squash Bread {Vegan}

• 1-1/2 C All Purpose Flour
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 1 tsp Pumpkin Pie Spice
• Pinch of Black Pepper
• 1/2 C Sugar
• 1/2 C Brown Sugar
• 1-1/2 C Pureed Roasted Butternut Squash
• 1/2 C Unsweetened Applesauce
• 3/4 C Oil + 1-2 tsp for baking the squash

1. Preheat oven to 400 degrees.
2. Prepare baking pan by spraying with a non-stick cooking spray.
3. Cut the ends off of a butternut squash and peel away enough of the skin to reveal the bright orange flesh.
4. Slice in half lengthwise and remove the seeds.
5. Cut into 1" cubes.
6. On a baking sheet, add 1-2 tsp Oil and the squash. Toss with the spices and bake at 400 degrees for 30 minutes. After 30 minutes, add 2 Tbl water and toss. Continue to bake until fork tender. This will depend on how large you cut the squash.
7. Once complete, remove to a rack to cool slightly.
8. Meanwhile, reduce the oven temperature to 325 degrees.
9. In the bowl of an electric mixer, add the squash and beat until you get a smooth puree.
10. Add the remaining ingredients. Do not over beat.
11. Spoon into a loaf pan (or evenly distribute amongst mini pans) and bake for 1 hour to 1 hour 15 minutes for a standard loaf pan (or 30-35 minutes for mini loaf pans). You will know they are done when a toothpick inserted comes clean and the edges are golden.
12. Allow to cool in the pan for 10-15 minutes.
13. Remove to a rack to continue cooling completely.
14. Once completely cool, wrap with foil. This is a very moist bread, so I like to refrigerate. If you are doing the mini loaves, wrap individually and freeze.
15. Serve with a dab of vegan margarine.