Butternut Squash Quick Bread
Butternut Squash Bread is so very moist and delicious- I could not stop eating this bread!
Butternut Squash Bread is a moist and delicious quick bread with just the right amount of sweetness. I love to make quick bread in the fall to enjoy as an afternoon pickup, or if I can manage to save some leftovers, then I can enjoy with my morning coffee.
My husband’s garden produced an abundance of butternut squash this year. These squash were very large and weighed over 6 pounds each. Since they were too large for the two of us to just bake and eat, I cooked them up and made a Butternut Squash Puree to use in several recipes. As you can see I got the idea to use the butternut squash puree in a quick bread instead of pumpkin and the results were fantastic! Once I pulled the bread out of the oven and sliced it up to serve, it disappeared rapidly! Spread a little butter on the warm slices of bread and you have perfection.
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- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon cloves, ground
- 1/2 teaspoon nutmeg, ground
- 1/2 teaspoon allspice, ground
- 1/4 teaspoon ginger, ground
- 1 cup butternut squash puree*
- 1 cup granulated sugar
- 1/2 cup vegetable oil (I used part vegetable oil and part olive oil)
- 2 large eggs, beaten
- 1/4 cup water
- 1/2 cup walnuts or pecans (or your favorite nuts), chopped and toasted
Preheat oven to 350 degrees F. Place oven rack in center of oven. Generously grease a 9x5-inch loaf pans. In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger; set aside.
In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts.
Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The internal temperature of the bread should be at 200 degrees F. when done.
Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
Makes 1 loaf.
* To Make Butternut Squash Puree: Cut butternut squash in half lengthwise and remove seeds. Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet. Bake at 350 degrees F. until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash). Remove from oven and let cool. When cool, scoop out the cooked flesh/pulp (discarding the shell), place the pulp in a food processor and process until smooth. Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses. NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Additional Quick Bread Recipes:
Zucchini Cranberry Bread with Pecans
Mincemeat Nut Bread
Orange Poppy Seed Bread
Vanilla Bean Bread
Older Comments from readers:
I have made your Butternut Squash Bread recipe several times now, and get great compliments on it every time. I am giving loaves of out this Christmas to the neighbors, mailman, etc. Excellent recipe! Thanks for posting it. (I even used the accompanying Squash Puree recipe to make my own puree. Thanks for that, too.) – Shelly
Thanks to your website for the best quick bread recipe ever! I recently made the Butternut Squash Bread recipe and it was a huge hit. I have made a total of 6 loaves and have enough frozen squash for much more. I plan to use this recipe for making gifts for many years to come. I have been checking out your site again today and have found lots more recipes to try. Thank you – Julie Hamilton
Categories:Baking Butternut Squash - Kabocha Squash Fall Quick Bread
16 Responses to “Butternut Squash Bread Recipe”
I tried this recipe last night and it is amazing! My father is diabetic so instead of using sugar I put in a bit of splenda and for the rest of the family I only put in a 1/4th of a cup to limit our sweet tooth. It came out so moist and just delicious. Thank you!
can you use baby food squash
I have not tried using baby food in the recipe, but it seems like it should work. If you try it, please let me know how it turns out. If you like it, I will add to the recipe. Look forward to hearing back from you.
are the nuts a must or can they be omitted, I have someone with a nut allergy and never use then
Yes you can leave out nuts.
Great use of my excess butternut squash. Used whole wheat flour and it was great, many compliments form all who tried it.
I have an abundance of squash this year so thought this sounded good. To make it a bit lighter I substituted applesauce for the oil and only used 1/2 c. sugar. I used dried cranberries instead of the nuts (husband doesn’t like nuts) It turned out wonderful. Very moist and flavorful. It didn’t last a day. Will be making again. Have shared with friends.
Made this yesterday, already making another today, so yummy! I used a few tsp of stevia and drizzled maple syrup and stevia on top instead of the sugar, one banana and flax “egg” for the eggs and omitted the oil, it was delicious!
I used Kiley’s swap of a banana and the I added one egg, but no oil. Used lots of walnuts (probably about 3/4 cup.) Only sweetener was 2 T maple syrup, as the butternut squash this year seem very sweet. The result was superb.
It’s a big butternut squash year here in Vermont and I’ve been given quite a few. Plan to make some more of these for the senior center bazaar. And maybe tuck one or two into the freezer for deep dark and cold winter nights.
Will bookmark your site and look forward to many more great recipes. Thanks.
I love it when people share their recipe tweeks.
I substituted sweet potato puree for the squash and it came out amazing. Both the squash and sweet potato versions of this bread were absolutely delicious!
I also did a cinnamon sugar topping on the squash bread in one of the trial runs – so good!
That does sound good, especially with the cinnamon sugar topping
I made this recipe and it was very good! My husband doesn’t even like butternut squash but he loves the bread. I did throw in a little coconut (which he loves) just because I needed to use it up😉. Very good!
Amazing recipe… aromatherapy in the whole house while it’s cooking! Disappears quickly.
I have made this 3 times now and can’t keep up with the requests! I also tweek it by doubling the cinnamon and a 1//4 of teaspoon more of the other spices, also added nutmeg. With one version I added 1/ 3 cup chocolate chips and 1/2 cup Cranberries. Both rum cream cheese icing or almond cream icing is wonderful with it.
What do you mean “added nutmeg” you added more than the recipe already calls for? You mentioned adding more of all spices so did add a lot more nutmeg than the original?