Butternut Squash Bread

5 from 60 votes

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

Cook Time1 5

Total Time1 20

Course: Breakfast

Cuisine: American

Servings: (one 9x5 inch loaf)

Calories: 329kcal

Author: Heather Perine

Ingredients

1 ¾ cups (220 g) all-purpose flour spooned and leveled
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) vegetable oil (or other neutral-tasting 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

To make your own squash puree: I cut a butternut squash in half and remove the seeds. I drizzle with a bit of oil. Then place flesh side down onto a baking sheet (I line with parchment paper). And bake at 400oF for 45-60 minutes (depending on the size of the squash. Then remove and allow to cool. I then scrape out the flesh and place in a food processor to turn into a puree. Then measure and use in the bread. You can also just use canned butternut squash puree.
Preheat and prepare pan. Preheat oven to 350°F (180℃). Spray a 9x5” loaf pan with non-stick cooking spray or grease with butter, or line with parchment paper. Set aside.
Combine dry ingredients. In a mixing bowl, whisk together flour, baking soda, salt, nutmeg, cloves, ginger and cinnamon. 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
Combine wet ingredients. In a second large mixing bowl whisk together oil, sugars, eggs, pureed butternut squash, and orange juice (or water) until combined. ½ cup (120 mL) vegetable oil ¾ cup (150 g) granulated white sugar ½ cup (107 g) packed light brown sugar 2 large eggs 1 ½ cups (341 g) butternut squash puree ¼ cup (60 mL) orange juice
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.
Spices: You can replace the spices with 2 teaspoons pumpkin pie spice.
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. Bake for 5 minutes at 425°F, then reduce the temperature and continue baking for 15 minutes at 350°F.
Mix-In Ideas: Try stirring in 1 cup of chocolate chips, white chocolate chips, chopped walnuts, or dried cranberries.

Nutrition