Go Back
+ servings
Print Recipe
5 from 42 votes

Butternut Squash Bread

This homemade Butternut Squash Bread is deliciously moist and so simple to make! Made with butternut squash puree, warm spices, and a hint of orange, it boasts all the wonderful flavors of Autumn. This may just become your new favorite fall treat!
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Breakfast
Cuisine: American
Servings: 12 (one 9x5 inch loaf)
Calories: 329kcal

Equipment

  • 9x5” loaf pan, mixing bowls, whisk, spatula

Ingredients

  • 1 ¾ cups (220 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ½ cup (120 mL) (120 mL) canola oil
  • ¾ cup (150 g) granulated white sugar
  • ½ cup (107 g) packed light brown sugar
  • 2 large eggs room temperature
  • 1 ½ cups (341 g) butternut squash puree
  • ¼ cup (60 mL) orange juice (or water)

Instructions

  • Preheat and prepare pan. Preheat oven to 350°F. Spray a 9x5” loaf pan with non-stick cooking spray or grease with butter and set aside.
  • Combine dry ingredients. In a mixing bowl, whisk together flour, baking soda, salt, nutmeg, cloves, ginger and cinnamon.
  • Combine wet ingredients. In the same mixing bowl whisk together oil, sugars, eggs, squash, and water until combined.
  • Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined.
  • Bake. Pour the batter into the prepared loaf pan and bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack.
  • Storage: Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.

Video

Notes

  • Storage: Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week. The key to keeping it fresh and moist is to wrap it tightly in plastic wrap so that very little air gets in. 
  • Freeze: Freeze the cooled bread for up to 3 months, wrapped well. Thaw at room temperature, uncovered when ready to enjoy.
  • Orange juice: Water can be used instead if needed. 
  • Measure your flour accurately. You can use the spoon and level method or a kitchen scale to get the most accurate. Learn how to measure your flour in this post.
  • Careful to not over mix. By using a spatula to fold in the dry ingredients you avoid overmixing. You want to mix until everything is just incorporated, then stop. This will prevent too much gluten from forming, which means you'll get a soft, tender bread. 
  • Wait for the bread to cool. You will be tempted to eat this straight out of the pan (it just smells so good!). But if you wait for it to cool, you won't regret it! The flavor actually deepens as it cools and the texture becomes soft, tender, and perfectly moist.
  • Make muffins instead: If you don’t own a loaf pan, then turn these into squash muffins! They will make about 16 muffins. Bake for about 20 minutes, at the same oven temperature.
  • Mix-In Ideas: Try stirring in 1 cup of chocolate chips, white chocolate chips, chopped walnuts, or dried cranberries. 

Nutrition

Calories: 329kcal | Carbohydrates: 54g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 204mg | Potassium: 131mg | Fiber: 2g | Sugar: 26g | Vitamin A: 4652IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 2mg