Butternut Squash Bread
This butternut squash bread is a beautiful shade of yellow and your typical comfort food. It’s sweet and moist and every other wonderful thing you can think of when it comes to quick breads!
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.
SHOP THIS RECIPE:
Buy Now → 
Buy Now → 
Buy Now → 
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.
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).
Tips for the best butternut squash bread
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.
