4 tablespoons vegan butter, separated
1 cup sweet potato, roasted and mashed
½ cup butternut squash, roasted and mashed
1/4 cup almond milk
1 tablespoon apple cider vinegar
1/2 cup pureed silken tofu
½ cup vegetable oil
2 cups +1 tablespoon flour, separated
1 cup granulated sugar
1/3 cup + ¼ cup light brown sugar, packed
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon + 1 teaspoon ground cinnamon, separated
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground allspice
1 teaspoon salt
½ cup chestnuts, roasted and shelled
Preheat the oven to 350F. Grease a 9x5 inch loaf pan with 1 tablespoon vegan butter and set aside.
In a large mixing bowl, combine the mashed sweet potato, squash, almond milk, apple cider vinegar, pureed silken tofu, and vegetable oil.
In a slightly smaller mixing bowl, combine 1 3/4 cup of the flour, the white sugar, 1/3 cup of the brown sugar, the baking soda, baking powder, 1 teaspoon of the cinnamon, ginger, nutmeg, allspice, and salt and whisk to combine.
Make a well in the center of the wet ingredients and add half of the dry ingredients to them.
Fold to combine, then add the remaining half and fold fully incorporated.
Add the remaining tablespoon of cinnamon, chestnuts, remaining 1/4 cup of brown sugar, remaining 3 tablespoons of melted vegan butter, and remaining 1 tablespoon of flour to a food processor and process until a fine, crumbly mixture forms.
Pour half of the batter into the prepared loaf pan.
Top with ¾ of the chestnut mixture in an even layer. Top with the remaining batter.
Use a toothpick or knife to gently swirl the layers together.
Finally, top with the remaining crumb mixture and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool for at least 10 minutes before turning out onto a plate to serve.