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.
Fun Fact: When you purchase canned pumpkin you are often actually getting other winter squash or a blend of them.
How to Make Butternut Squash Bread
As recipes with pictures are helpful to many, here is a step by step visual guide to making this quick bread recipe perfectly.
The recipe makes one loaf and the total time from prep to out of the oven is roughly an hour and a half.
Full printable recipe card can be found below.
Ingredients You Will Need for the Quick Bread
- 1/3 cup unsalted butter . softened
- 1 1/3 cup sugar
- 3/4 tsp sea salt
- 2 large eggs
- 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 ground cinnamon
Preparation
First preheat oven to 350 degrees and grease a loaf pan. Set the pan aside.
Put soft butter, sugar and sea salt in a large bowl.
Cream together,
Add eggs and mix.
Then add the butternut squash puree and mix again.
This is what your batter will look like at this point.
In another bowl, whisk together the dry ingredients. 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 the prepared loaf pan and smooth out the top.
Pop the quick bread into the oven for what seems like eternity (more than an hour). 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
- Baked Maple Donuts Recipe with Maple Glaze
Ingredients
- 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
Instructions
- 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.
Nutrition
Ñor says
Hi: Thanks for the recipe. II would like to replace the flour for gluten free oatmeal flour. What would be the exact amount of flour? Thanks again,
Robin Gagnon says
I haven’t made this recipe with that flour, but if I were to I would try bumping it up to 2 cups of oat flour.