Butternut Squash Bread
Indulge in the cozy flavors of fall with this irresistibly moist and fragrant Butternut Squash Bread recipe. Made with creamy butternut squash puree, warm spices like cinnamon and nutmeg, and a hint of vanilla, this quick bread is the perfect blend of sweet and earthy. A touch of brown sugar adds caramel-like depth, while optional add-ins like chopped nuts or chocolate chips take each slice to the next level. With just 20 minutes of prep and an hour in the oven, this easy-to-make loaf is a must-try for breakfast, snack time, or dessert. Best of all, it's versatile enough to pair with butter, honey, or your favorite spread. Whether you're using fresh roasted squash or canned puree, this recipe is a delicious way to embrace comfort baking.
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Recipe Information
Ingredients
- 1 cup Butternut squash puree
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Vegetable oil
- 2 Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Milk
- 0.5 cup Chopped nuts (optional, e.g., pecans or walnuts)
- 0.5 cup Chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
If not using pre-made puree, peel, seed, and cube a butternut squash. Roast the cubes at 400°F (200°C) for 25-30 minutes until soft, then mash or blend into a smooth puree. Allow to cool completely.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the freshly prepared butternut squash puree, vegetable oil, eggs, vanilla extract, and milk until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, combining gently with a spatula or wooden spoon until no dry streaks remain. Be careful not to overmix as this can result in dense bread.
If using, fold in the chopped nuts and/or chocolate chips.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve as-is, or enjoy with a pat of butter or a drizzle of honey. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 329 mg | 14% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 33.5 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 222 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
