Butternut Squash Bread – Easy, One Bowl Quick Bread!
The sweetness and creaminess of butternut squash make it perfect for adding to a quick, sweet bread. This delicious butternut squash bread makes 2 loaves, has a hint of cinnamon, and a perfect, moist and tender crumb.
It’s no secret that we are big fans of butternut squash around here. We typically grow well over 100 winter squash every year in our three sisters garden, which go on to store and feed us for the year ahead.
I love to cook with it in savory recipes, like butternut squash chili, or even using it to replace noodles in butternut squash lasagna. But it’s also a perfect addition to sweet recipes. Pureed butternut squash is the perfect substitute for pumpkin in any recipe calling for canned pumpkin.
Pumpkin blondies, oatmeal pumpkin pancakes, pumpkin chocolate chip cake, and this butternut squash bread are some of our favorites.
Ingredients and Swaps in Butternut Squash Bread
Flour – We use a freshly ground wheat from soft white wheat berries that we buy at Azure Standard. Otherwise, any all-purpose or gluten free all-purpose flour would work well in this recipe.
Baking Soda
Baking Powder – Always make sure your baking powder is free of aluminum, We like to buy the Bob’s Red Mill Brand or the baking powder from Azure Standard.
Cinnamon – You can also add other spices like nutmeg and cloves to this. We buy our cinnamon in bulk from Azure Standard.
Sea Salt – Redmond’s Real Salt is our favorite.
Butter or Coconut Oil
Granulated Sugar – I use sucanat for this, which we buy in bulk from Azure Standard, for a less processed sugar with more nutrients. But a combination of brown and white sugar would also work well.
Eggs – Room temperature for best results.
Pureed Butternut Squash – This post walks you through how to roast and puree butternut squash. Canned pumpkin would also work as a substitute in this bread.
How to Make Butternut Squash Bread
Preheat oven to 325°F and grease 2 9×5 loaf pans. I love the glass Pyrex loaf pans.
In a large mixing bowl, beat butter and sugar until blended.
Add one egg at a time and mix until light and fluffy. Hand mixing is my preference but you could also use a mixer on low speed.
Beat in the pureed butternut squash.
Next, add in the dry ingredients (flour, baking soda, baking powder, salt, and cinnamon).
Mix the dry ingredients with the wet ingredients until just combined and flour is no longer visible.
Pro Tip: Overmixing tends to cause a dense end product. For that moist and tender texture, mix until just combined.
Divide batter into both pans evenly and bake at 325°F for 55-65 minutes until cooked all the way through.
Extra Notes:
This bread can be stored on the counter for 1-2 days in an airtight container, otherwise it freezes beautifully. I like to make it at the beginning of the week—one for our family to eat now, and one to freeze for later.
Butternut Squash Bread Recipe
Yield: 2 Loaves
Ingredients:
– 2 cups flour
– ½ tsp baking powder
– 1 tsp baking soda
– ½ tsp sea salt
– 2 tsp cinnamon
– ¾ cup butter or coconut oil, softened
– 2 cups granulated sugar (I use sucanat)
– 2 eggs, room temperature
– 2 cups pureed butternut squash
Directions:
1. Preheat oven to 325°F and grease 2 loaf pans.
2. In a large mixing bowl, beat butter and sugar until blended.
3. Add eggs, 1 at a time, and mix until light and fluffy.
4. Beat in butternut squash.
5. Add dry ingredients (flour, baking powder, baking soda, salt, and cinnamon).
6. Mix until just combined.
7. Divide batter evenly into the two greased pans.
8. Bake for 55-65 minutes at 325°F.
9. Let cool for at least 10 minutes before removing from pan and serving.
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More favorite butternut squash recipes:
Butternut Squash Bread – Easy, One Bowl Quick Bread!
The sweetness and creaminess of butternut squash make it perfect for adding to a quick, sweet bread. This delicious butternut squash bread makes 2 loaves, has a hint of cinnamon, and a perfect, moist and tender crumb.
Ingredients
- 2 cups flour
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- 2 tsp cinnamon
- ¾ cup butter or coconut oil, softened
- 2 cups granulated sugar (I use sucanat)
- 2 eggs, room temperature
- 2 cups pureed butternut squash
Instructions
- Preheat oven to 325°F and grease 2 loaf pans.
- In a large mixing bowl, beat butter and sugar until blended.
- Add eggs, 1 at a time, and mix until light and fluffy.
- Beat in butternut squash.
- Add dry ingredients (flour, baking powder, baking soda, salt, and cinnamon).
- Mix until just combined.
- Divide batter evenly into the two greased pans.
- Bake for 55-65 minutes at 325°F.
- Let cool for at least 10 minutes before removing from pan and serving.
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