Butternut Squash Bread may not be quite as famous as it’s sibling Pumpkin bread, but I think it tastes even better! Today I’m sharing my favorite recipe for this quick bread. It is a marriage of a few I found in my vintage cookbook collection and it has never failed me.
Butternut Squash Bread
Butternut squash while still in the same family as pumpkin is smoother when pureed and has a richer somewhat nutty flavor. Some say it is naturally sweeter too. I can also actually smell a slight difference between the two when baking. Butternut is also paler in color, which may or may not appeal to you. If you heavily spice your baked goods the difference will be barely noticeable.
How to Make Butternut Squash Bread
Here is a step by step visual guide to making prefect butternut squash bread. Full printable recipe card can be found below.
First preheat oven to 350 degrees and grease a loaf pan. Set the pan aside.
Put soft butter, sugar and sea salt in bowl.
Cream together,
Add eggs and mix.
Then add the butternut squash puree and mix again.
You get this.
Whisk together the dry ingredients in another bowl. This is my way of mimicking sifting… since most home cooks don’t have a sifter in their kitchen these days.
Combine the wet & dry mixes.
…and stir until evenly blended. If you want to add nuts or dried fruit, they would be folded in now.
Pour the batter into loaf pan and smooth the top. Pop the quick bread in the oven for what seems like eternity. The loaf is not ready until a cake tester or toothpick inserted in the center comes out clean. The one pictured here took an hour and 15 minutes to bake through.
Cool the loaf on a wire rack after first letting it cool in pan a few minutes.
Other Fall Baking you may like:
- Pumpkin Cream Cheese Bread : Skillet Recipe
- Cranberry Walnut Pumpkin Cookies Recipe
- Cranberry Apple Oatmeal Bread Recipe
- Walnut Meyer Lemon Bundt Cake
This butternut squash bread recipe is loosely based off of a few vintage cookbook recipes. While I kept is simple here, feel free to add some nuts, dried cranberries or raisins to yours.
- 1/3 cup unsalted butter . softened
- 1 1/3 cup sugar
- 3/4 tsp sea salt
- 2 eggs , large
- 1 1/3 cup squash puree
- 1 3/4 cup flour , all-purpose
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
Preheat the oven to 350 degrees. Either grease your loaf pan or use cooking spray to coat the inside.
Cream together the sugar, salt and butter.
Add the eggs and beat well.
Mix in the butternut squash.
In another bowl whisk together all the dry ingredients.
Mix the dry and wet ingredients together.
Pour the batter in the greased loaf pan and bake. Start checking your bread after 50 minutes. The butternut quick bread is ready when a pick pulls out clean. It will take 70-80 minutes.
Allow to rest in pan for 10-15 minutes, then remove to finish cooling on a wire rack.
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