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!
Servings: 12 (one 9x5 inch loaf)
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon table salt
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- 1 ½ teaspoons cinnamon
- ½ cup (120 mL) vegetable oil
- ¾ cup (7 oz, 198 g) granulated white sugar
- ½ cup (3¾ oz, 107 g) light brown sugar
- 2 large eggs room temperature
- 1 ½ cups (12 oz, 341 g) butternut squash puree
- ¼ cup (60 mL) orange juice
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 65-70 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.
- 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.
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