Description

This Classic Spaghetti Squash Bread is a moist, vegan quick bread that uses roasted spaghetti squash to add moisture and nutrition without overpowering the flavor. Whipped aquafaba acts like egg whites to give the bread a light, tender crumb, while mashed banana and coconut sugar provide natural sweetness. Warm spices like cinnamon and cardamom add a cozy aroma, making this bread perfect for breakfast, snacks, or anytime you want a comforting treat with a sneaky veggie boost.

Ingredients

Scale

For the Flax Egg:

1 tbsp flaxseed meal (finely ground for better binding)
3 tbsp water

For the Wet Ingredients:

1 tsp vanilla extract
1 tbsp apple cider vinegar (I use Bragg’s organic)
1 cup spaghetti squash (roasted and cooled, squeezed dry)
1/2 cup aquafaba (the liquid from canned chickpeas)
1/2 cup mashed banana (about 1 medium banana, very ripe)

For the Dry Ingredients:

3/4 cup coconut sugar
1.5 cups all-purpose flour (I use King Arthur)
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon (freshly ground for best flavor)
1/2 tsp salt
1/2 tsp cardamom

For the Meringue:

1/2 cup aquafaba (whips up like egg whites)
1/4 tsp cream of tartar (helps stabilize the meringue)

For Mix-ins (Optional):

3/4 cup chocolate chips or nuts (optional but recommended for texture and richness)

For Toppings (Optional):

Vegan cream cheese (optional, adds tangy richness)
Nut butter (almond or peanut, creamy or chunky)
Mango caramel sauce (optional, for extra sweetness)

Instructions

Prepare the Flax Egg and Roast the Spaghetti Squash: Mix flaxseed meal with water in a small bowl and set aside for 15 minutes to form a flax egg. Meanwhile, preheat the oven to 400°F. Cut spaghetti squash in half lengthwise, scoop out seeds, and place cut-side down in a baking dish with an inch of water. Microwave for 5-7 minutes until tender. Once cooled, scrape out 1 cup of squash strands and squeeze excess moisture out with a clean towel to prevent sogginess.
Combine the Wet Ingredients: In a medium bowl, whisk together vanilla extract, apple cider vinegar, mashed banana, and coconut sugar until well combined. Stir in 1/2 cup aquafaba until smooth, then fold in the flax egg mixture and roasted squash strands gently until evenly distributed.
Mix the Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and cardamom. Break up any lumps of baking soda or powder for even rising.
Create the Aquafaba Meringue: In a very clean bowl, combine 1/2 cup aquafaba and cream of tartar. Using an electric mixer on medium-high speed, whip for 8-10 minutes until stiff, glossy peaks form. This meringue adds lift and airy texture to the bread.
Assemble the Batter: Pour the wet mixture into the dry ingredients and fold gently just until combined. Carefully fold in the aquafaba meringue in two additions, preserving the air bubbles. Fold in optional chocolate chips or nuts at the end for added texture. Optionally, swirl in nut butter or vegan cream cheese for extra richness.
Bake and Cool the Bread: Pour batter into prepared baking pan and smooth top gently. Bake at 400°F for 45-50 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from oven and let cool in pan for at least 30 minutes before turning out to allow crumb structure to set.

Notes

Always squeeze out excess moisture from cooked spaghetti squash to avoid a soggy bread.
Ensure your mixing bowl and beaters are completely clean and dry before whipping aquafaba to achieve stiff peaks.
Let the flax egg mixture sit for at least 15 minutes to thicken properly and bind the batter.
Be gentle when folding in aquafaba meringue to preserve air bubbles and ensure a light texture.
Test the bread for doneness with a toothpick around 50 minutes to avoid overbaking and drying out.
Substitutions: Regular eggs for flax eggs (non-vegan), shredded zucchini for spaghetti squash, chia eggs for flax egg, and different sugars like brown or maple sugar are all possible.
Store bread wrapped at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze slices for up to 3 months.

Prep Time: 24 minutes
Cook Time: 48 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Keywords: spaghetti squash bread, vegan quick bread, plant-based bread, gluten-free adaptation, healthy sweet bread, aquafaba bread, banana bread alternative, cozy spices bread