Butternut Squash Bread

5 from 1 vote

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 Time20

Cook Time1

Total Time1 20

Course: Dessert

Keyword: autumn bread, butternut bread, butternut squash bread, dairy free bread, quick bread, squash bread, thanksgiving bread

Servings: servings

Calories: 386kcal

Author: Melissa Belanger

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).

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