Butternut Squash Quick Bread
Infused with the cozy flavors of fall, this Butternut Squash Quick Bread is a moist, tender loaf that's perfect for any time of year. Made with sweet butternut squash puree and a warm blend of cinnamon, nutmeg, and ginger, this easy quick bread boasts a subtle sweetness complemented by optional crunchy walnuts or pecans. With only 15 minutes of prep time and no yeast required, it’s a foolproof recipe that’s ideal for bakers of all levels. Perfect for breakfast, snack time, or paired with a hot cup of tea, this versatile bread can be stored for days, making it a deliciously convenient treat. Whether you're looking for a unique twist on classic quick bread recipes or a delightful way to use seasonal squash, this loaf will be your new go-to.
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Recipe Information
Ingredients
- 1 cup butternut squash puree
- 1.75 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 2 large eggs
- 0.5 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.25 cup milk
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a standard 9x5-inch loaf pan, or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk the dry ingredients together until evenly blended.
In a separate medium bowl, whisk together the butternut squash puree, eggs, melted butter, vanilla extract, and milk until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together with a spatula until just combined, being careful not to overmix. The batter will be thick.
If desired, fold in the chopped walnuts or pecans for added texture and flavor.
Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 292 mg | 13% | |
| Total Carbohydrate | 50.9 g | 18% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 26.4 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 181 mg | 4% | |
*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.
