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.
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.
Here’s what you’ll need to make it
How to make 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.
Ok. That’s enough being serious. You get the idea. Now go make this bread.
More squash recipes:
- Butternut squash pasta sauce
- Grilled spaghetti squash + 2 ways to serve it
- Autumn squash soup (dairy free, vegan option)
- Tahini roasted butternut squash
More bread recipes:Print
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!
- 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)
- 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.
Last Updated on September 17, 2020 by Melissa Belanger