Butternut Squash Bread

Butternut squash bread transforms the sweet, nutty flavor of autumn’s favorite squash into a moist and delicious loaf that rivals any pumpkin bread. This butternut bread recipe creates the perfect fall dessert that fills your kitchen with warm spices and cozy aromas.

Last October, I discovered this recipe when my neighbor gave me three massive butternut squashes from her garden. I had already made soup twice and needed something different. That first loaf disappeared within hours of cooling.

This Butternut Squash Bread combines the natural sweetness of roasted squash with classic fall spices. The result is a tender, flavorful bread that works perfectly for breakfast, dessert, or an afternoon snack.

Ingredients for Butternut Squash Bread

For the Butternut Squash Puree:

• 2 pounds butternut squash (about 1 medium squash)
• 2 tablespoons olive oil
• Pinch of salt

For the Butternut Bread:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 1/3 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup butternut squash puree
• 1/3 cup water
• 1/2 cup chopped walnuts (optional)

Optional Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

The key to this butternut squash baking recipe is using fresh, roasted squash puree rather than canned. Fresh squash creates better texture and more complex flavor in your finished loaf.

Step-by-Step Instructions

Preparing the Butternut Squash:

Step 1: Preheat your oven to 400°F (200°C).

Step 2: Cut the butternut squash in half lengthwise. Scoop out all seeds and stringy pulp with a spoon.

Step 3: Brush the cut surfaces with olive oil and sprinkle with salt.

Step 4: Place cut-side down on a baking sheet lined with parchment paper.

Step 5: Roast for 45-50 minutes until the flesh pierces easily with a fork.

Step 6: Cool completely, then scoop out the flesh and puree in a food processor until smooth. You need 1 cup of puree for this squash bread recipe.

Making the Butternut Squash Bread:

Step 1: Reduce oven temperature to 350°F (175°C). Grease a 9×5-inch loaf pan.

Step 2: Whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl.

Step 3: In a separate bowl, beat sugar and oil until well combined.

Step 4: Add eggs one at a time, beating well after each addition.

Step 5: Mix in the butternut squash puree and water until smooth.

Step 6: Gradually fold the dry ingredients into the wet ingredients. Mix just until combined. Don’t overmix.

Step 7: Fold in walnuts if using.

Step 8: Pour batter into the prepared loaf pan and smooth the top.

Step 9: Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.

Step 10: Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

This butternut squash baking method ensures even cooking and prevents the dreaded soggy bottom that can plague quick breads.

Pro Tips and Butternut Squash Bread Variations

Expert Baking Tips:

Use Room Temperature Ingredients: This ensures better mixing and a more uniform texture in your butternut squash dessert.

Don’t Overmix: Fold ingredients just until combined. Overmixing creates tough, dense bread.

Test for Doneness: A toothpick should come out with just a few moist crumbs attached, not wet batter.

Cool Completely: This butternut bread recipe needs full cooling time for the best slicing texture.

Delicious Variations:

Chocolate Chip Butternut Bread: Add 3/4 cup mini chocolate chips to the batter for extra indulgence.

Maple Butternut Loaf: Replace 1/4 cup of sugar with maple syrup for deeper fall flavor.

Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese into the batter and swirl with a knife.

Streusel Top: Combine 1/4 cup flour, 1/4 cup brown sugar, and 2 tablespoons cold butter. Sprinkle over batter before baking.

Mini Loaves: Divide batter among 4 mini loaf pans and bake for 35-40 minutes.

These variations keep your fall bread recipes interesting throughout the season.

Serving Suggestions for Fall Bread

This butternut squash sweet recipe shines in multiple serving scenarios.

Breakfast Delight: Slice thick and toast lightly. Spread with cream cheese or butter for a satisfying morning meal.

Afternoon Tea: Cut into thin slices and serve alongside hot tea or coffee. The spices complement both beverages perfectly.

Dessert Presentation: Drizzle with the optional glaze and serve with vanilla ice cream for an elegant fall dessert.

Gift Giving: Wrap cooled loaves in cellophane with ribbon. This butternut bread makes wonderful neighbor gifts during harvest season.

Brunch Centerpiece: Arrange slices on a platter with other fall bread recipes for a seasonal brunch spread.

The versatility of this Butternut Squash Bread makes it perfect for any autumn gathering.

Storage and Freezing Tips

Room Temperature: Store wrapped in plastic wrap for up to 3 days.

Refrigerator: Keeps for up to 1 week when properly wrapped.

Freezer: Wrap individual slices or whole loaves in plastic wrap, then aluminum foil. Freezes for up to 3 months.

Thawing: Defrost overnight in the refrigerator or at room temperature for 2-3 hours.

Conclusion

This butternut squash bread recipe delivers everything you want in a fall baking project. The process of roasting fresh squash fills your home with incredible aromas, while the finished loaf provides weeks of delicious breakfasts and snacks.

The natural sweetness and creamy texture of butternut squash creates a superior alternative to traditional pumpkin bread. Each slice offers the perfect balance of spices without overwhelming the delicate squash flavor.

Whether you’re new to baking with butternut squash or looking to expand your fall bread repertoire, this recipe delivers consistent results every time. The simple ingredient list and straightforward method make it accessible for bakers of all skill levels.

Butternut Squash Bread Recipe FAQs

Can I use frozen butternut squash instead of fresh? Yes, but thaw and drain excess moisture first. Fresh roasted squash provides better flavor and texture in this squash bread recipe.

How do I know when my butternut squash loaf is done? A toothpick inserted in the center should come out with just a few moist crumbs. The top should spring back lightly when touched.

Can I make this butternut bread recipe dairy-free? Absolutely. This recipe is naturally dairy-free. Use non-dairy milk for the optional glaze.

Why is my butternut squash bread dense? Overmixing the batter is the most common cause. Fold ingredients just until combined for tender results.

Can I substitute the oil with applesauce? You can replace up to half the oil with unsweetened applesauce. This reduces calories while maintaining moisture.

How long does butternut squash puree last in the refrigerator? Fresh puree keeps for 3-4 days refrigerated or up to 6 months frozen in measured portions.

Can I add other mix-ins to this fall bread recipe? Yes! Try dried cranberries, mini chocolate chips, or toasted pecans. Add up to 3/4 cup total mix-ins.Is this butternut squash dessert suitable for meal prep? Perfect for meal prep. Slice and store portions for grab-and-go breakfasts throughout the week.