a loaf of butternut squash bread freshly baked in a white bread dish

Why I love this butternut squash bread recipe

When I bought a giant package of precut butternut squash, I had all sorts of plans. But, after days and days of winter weather, I decided to bake some crazy comfort food.

That’s why I made butternut squash bread. It’s sweet and moist and every other wonderful thing you can think of when it comes to quick breads. And, look at that color. It’s a beautiful shade of yellow.

If you like this recipe, you have to try this oatmeal banana bread, and this dairy free ginger beer bread and this pumpkin pecan streusel bread. If you want to try something a little more savory give this garlic vegan naan bread a try.

Searching for more squash recipes? Try this simple butternut squash pasta sauce, this decadent autumn squash soup, and this recipe is for twp different ways to cook Grilled spaghetti squash.

overhead view of butternut squash bread sliced on a cutting board

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close up front view of butternut squash bread slices in the bread dish

Ingredients & substitutions

  • Butternut squash puree – This is made easily by roasting a butternut squash, which is detailed in the post below.

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

butternut squash bread batter in a white bread pan

How to make butternut squash bread

Prep your kitchen. Preheat the oven to 350˚F and grease your baking pan. If you need to make butternut squash puree, get that prepared too.

Mix the dry ingredients. In a large mixing bowl, combine flour, baking soda, salt, cinnamon and cloves. Whisk to combine well and set aside.

Mix the wet ingredients. Using an electric mixer, beat butter and oil until fluffy. Add eggs and vanilla, beating for another minute.

Combine and bake. Slowly add the dry ingredients to the mixer bowl, alternating with water. When that is well combined, add in the butternut squash puree. Distribute batter between baking dishes and bake for 55-65 minutes.

To make butternut squash puree: Preheat oven to 350˚F (180˚C).Place cubed butternut squash on a parchment or foil lined baking sheet.Bake for 45 – 50 minutes or until squash is tender.Remove from oven and allow to cool before pureeing in a food processor (or in batches in a blender).

close up of butternut squash bread sliced in a white bread pan

Tips for the best butternut squash bread

  • When you’re making this bread, keep in mind that you will want to let it sit overnight after baking. You absolutely do not want to serve it right away. It will be dry.
  • You want to wrap each loaf – in plastic wrap, foil or whatever you have – and wait, preferably a full 24 hours. You have to do this because it seals in all the moisture.
  • In fact, it doubles the moisture, which enhances the flavors and sweetness of the bread. Don’t skip this step. Trust me.
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5 from 1 vote

Butternut Squash Bread

By: Melissa Belanger
This butternut squash bread is a beautiful shade of yellow and your typically comfort food. It’s sweet and moist and every other wonderful thing you can think of when it comes to quick breads!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 16 servings
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Ingredients 

  • 3 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 3 cups granulated sugar
  • 1 cup canola oil
  • 4 large eggs
  • 2/3 cup water
  • 1 3/4 cup butternut squash puree, see below

Instructions 

  • Preheat oven to 350˚F (180˚C).
  • Grease two regular sized loaf pans – set aside.
  • In a medium bowl, whisk together flour, baking soda, salt, cinnamon and cloves – set aside.
  • In a large bowl with an electric mixer, beat together the oil and sugar.
  • Add the eggs and vanilla and beat for about a minute.
  • Alternating between the water and the flour mixture, slowly beat into the sugar/oil/eggs mixture, until combined.
  • Beat in the butternut squash puree.
  • Evenly distribute the batter into the loaf pans.
  • Bake for 55 – 65 minutes or until bread is fully cooked.
  • To test for doneness: insert a toothpick into bread. If it comes out clean, the bread is done. If not, continue baking.

Notes

To make butternut squash puree: Preheat oven to 350˚F (180˚C).Place cubed butternut squash on a parchment or foil lined baking sheet. Bake for 45 – 50 minutes or until squash is tender.Remove from oven and allow to cool before pureeing in a food processor (or in batches in a blender).

Nutrition

Calories: 386kcal, Carbohydrates: 59g, Protein: 4g, Fat: 15g, Trans Fat: 0.1g, Cholesterol: 41mg, Sodium: 373mg, Fiber: 1g, Sugar: 38g, Vitamin C: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

Read more about me

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5 from 1 vote

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4 Comments

  1. Vicky says:

    5 stars
    Sounds delicious! I’ve made pumpkin bread once before but would love to try making butternut squash bread now too. Think I’ll try to sub in almond flour to make this gluten free! Hope the weather warms up for you over there – hot and sunny (too hot really) here in Malaysia!

    Reply
    1. Melissa Belanger says:

      Ahh! Don’t rub it in please! I’m so jealous.

      Reply
  2. RLWI says:

    Missing the measurement for vanilla

    Reply