Butternut Squash Spice Bread
Warm, fragrant, and irresistibly moist, Butternut Squash Spice Bread is the ultimate autumn-inspired treat that brings cozy, seasonal flavors to your table. Made with creamy butternut squash puree, this quick bread is infused with aromatic spices like cinnamon, nutmeg, and ginger, creating the perfect balance of sweetness and warmth. The addition of brown sugar adds a caramel-like depth, while optional mix-ins like chopped walnuts or chocolate chips elevate each slice with delightful texture and flavor. Easy to make in under 90 minutes, this recipe is perfect for breakfast, snacking, or a festive dessert. Plus, it doubles as a fantastic make-ahead gift for holiday gatherings!
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Recipe Information
Ingredients
- 1.5 cups Butternut squash puree
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cups Brown sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 0.5 cups Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk
- 0.5 cups Optional: Chopped nuts (walnuts or pecans)
- 0.5 cups Optional: Chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
If you don’t have store-bought butternut squash puree, make your own by roasting peeled and cubed butternut squash at 375°F (190°C) for 25-30 minutes until tender, then pureeing in a blender or food processor until smooth. Let it cool before using.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined.
In a separate medium-sized bowl, whisk together the butternut squash puree, vegetable oil, eggs, vanilla extract, and milk until smooth.
Gradually add the wet ingredients into the dry ingredients, stirring with a wooden spoon or silicone spatula until just combined. Do not overmix.
If desired, fold in the chopped nuts or chocolate chips for added texture and flavor.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.4 g | 240% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 3114 mg | 135% | |
| Total Carbohydrate | 378.1 g | 137% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 327.8 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 408 mg | 31% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1608 mg | 34% | |
*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.
