Butternut Squash Bread

Butternut Squash Bread | A Teaspoon of Happiness
Have you heard that it’s Spring? Well apparently the weather didn’t because it still feels like winter here. In fact, we’re supposed to get a big winter storm tomorrow. What. The. Heck. Luckily the sun decided to make an appearance today. Obviously, I didn’t get the memo either because I’m still baking like it’s fall.

Butternut Squash Bread | A Teaspoon of Happiness

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.

Butternut Squash Bread | A Teaspoon of Happiness
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.

Ok. That’s enough being serious. You get the idea. Now go make this bread.


Butternut Squash Bread

  • Author: Melissa Belanger
  • Prep Time: 20 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hours 20 minutes
  • Yield: 2 loaves 1x


  • 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)


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


To make butternut squash puree:Preheat oven to 350F (180C).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).


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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  • Reply
    April 5, 2014 at 10:34 pm

    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
      Melissa Belanger
      April 8, 2014 at 10:08 am

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

  • Reply
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