Spicy Squash Bread
Warm, fragrant, and perfectly spiced, this Spicy Squash Bread is a delightful twist on a classic quick bread recipe. Made with naturally sweet butternut squash and enlivened by bold spices like cinnamon, nutmeg, ginger, and a touch of cayenne pepper, this bread strikes the perfect balance between sweet and savory. The rich blend of granulated and brown sugars pairs beautifully with the creamy squash purée and Greek yogurt, creating a moist, tender crumb. Optional chopped walnuts add a satisfying crunch, while the subtle kick of cayenne gives this comforting loaf a surprising depth of flavor. Perfect as an autumn-inspired breakfast, snack, or dessert, this easy-to-make bread comes together in just 15 minutes of prep time and fills your kitchen with the irresistible aroma of fall spices. Serve slices warm with a dollop of butter, or enjoy it on its own for a flavorful treat that's perfect for cozy days.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cayenne pepper
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 large Eggs
- 0.5 cup Vegetable oil
- 0.25 cup Plain Greek yogurt
- 1 teaspoon Vanilla extract
- 1 cup Cooked and mashed butternut squash (or canned squash purée)
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and set it aside.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cayenne pepper, and salt. Set aside.
In a large mixing bowl, mix the granulated sugar, brown sugar, and eggs until well combined and slightly fluffy.
Add the vegetable oil, Greek yogurt, vanilla extract, and mashed butternut squash to the wet ingredients. Stir until smooth and fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
If using, fold the chopped walnuts into the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve and enjoy! The bread can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
Nutrition Facts
Calories |
3628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.4 g | 203% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2504 mg | 109% | |
| Total Carbohydrate | 523.4 g | 190% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 307.5 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 409 mg | 31% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1574 mg | 33% | |
*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.
