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.
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 and vanilla.
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 place in preheated oven to 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.
Notes
Suggested Add-ins
Fold one or more of these delicious optional ingredients into your batter before you bake.