If you’re craving a cozy, moist treat that tastes like autumn wrapped in a loaf, you’re going to love this Butternut Squash Bread Recipe. It’s packed with warm spices and subtle sweetness, and honestly, it’s one of those recipes I turn to when I want something comforting without fuss. Whether you have a bunch of squash to use up or just want to bake something different, keep reading — this bread is fan-freaking-tastic!
Why You’ll Love This Recipe
- Deliciously Moist: The butternut squash puree keeps the bread wonderfully tender and moist without extra butter.
- Warm Spice Blend: Nutmeg, cloves, cinnamon, and ginger add cozy depth perfect for chilly days.
- Easy to Make: No fancy equipment needed — just simple mixing and baking.
- Perfect Autumn Flavor: The hint of orange juice brightens the loaf beautifully and balances the sweetness.
Ingredients You’ll Need
These ingredients come together so well, offering a perfect balance of spice, sweetness, and that rich squash flavor. For the best results, I like to use fresh butternut squash puree, but I’ll share tips for canned options too.
- All-purpose flour: Use spooned and leveled for accurate measuring; this ensures your bread doesn’t turn out dense.
- Baking soda: Helps the bread rise nicely and gives it a light texture.
- Salt: Just a pinch to bring out the flavors.
- Ground nutmeg, cloves, ginger, and cinnamon: This warm spice mix creates that classic autumn vibe.
- Vegetable oil: Neutral tasting and keeps the bread moist, though you can swap in other mild oils if you prefer.
- Granulated white sugar and light brown sugar: A combo that balances sweetness and adds a touch of molasses flavor.
- Eggs (room temperature): They bind everything and add richness.
- Butternut squash puree: The star ingredient! See my notes below on how to make fresh puree yourself.
- Orange juice (or water): Adds a burst of brightness that lifts the warm spices and squash flavor.
Variations
I love customizing this Butternut Squash Bread Recipe depending on the season or who I’m baking for. Feel free to try these ideas and make it your own — baking should always be fun and personal!
- Add nuts: Chopped walnuts or pecans give a lovely crunch; my family goes crazy for that texture contrast.
- Boost the sweetness: Toss in some raisins or chocolate chips for a sweeter treat — great for kids or when you’re feeling indulgent.
- Make it gluten-free: Swap in a 1-to-1 gluten-free flour blend; just be aware the texture might be a bit different but still delicious.
- Spice it up or down: Adjust cinnamon and other spices to match your taste; I sometimes add a little more ginger for zing.
How to Make Butternut Squash Bread Recipe
Step 1: Prepare Your Butternut Squash Puree
When I first tried making this bread, I struggled to find good puree — the canned stuff was okay, but fresh is so much better. Here’s my go-to method: Cut a butternut squash in half, scoop out the seeds, drizzle a bit of oil on the exposed flesh, and place it flesh side down on a parchment-lined baking sheet. Roast at 400°F (200°C) for about 45-60 minutes, depending on size, until the flesh is tender when poked with a fork. Let it cool, then scrape out the soft flesh and puree it in a food processor until smooth. Measure out 1 ½ cups for the recipe, and you’re ready to go!
Step 2: Mix the Dry Ingredients
Grab a large bowl and whisk together your flour, baking soda, salt, nutmeg, cloves, ginger, and cinnamon. This is where the fragrant aroma really builds and sets the stage for the flavors to come together in the bread.
Step 3: Whisk the Wet Ingredients
In a separate bowl, I combine the vegetable oil, both sugars, eggs, the homemade squash puree, and the orange juice or water. Whisk these well until everything’s fully blended — you’ll notice how shiny and smooth the mixture looks, which means you’re on the right track.
Step 4: Combine Wet & Dry Mixtures
Now comes the easy part — add the dry ingredients to the wet and gently fold everything together using a spatula. Don’t overmix; just until there are no streaks of flour left. This keeps your bread tender and soft rather than tough.
Step 5: Bake to Perfection
Pour the batter into a greased or parchment-lined 9×5 inch loaf pan. Pop it in your preheated oven at 350°F (180°C) and bake for about 60-65 minutes. I always start checking around 58 minutes by inserting a toothpick into the center — if it comes out clean or with just a few crumbs, it’s done. Let the bread cool completely in the pan on a wire rack before slicing. This waiting is tough, but trust me, it’s worth it!
Pro Tips for Making Butternut Squash Bread Recipe
- Use Room Temperature Eggs: I learned this early on—eggs at room temp blend better and help your bread rise evenly.
- Don’t Overmix the Batter: Overmixing develops gluten and results in a tough loaf; gently fold until just combined.
- Roast Your Squash to Amplify Flavor: Roasting caramelizes the natural sugars and gives your puree a richer taste than boiling or steaming.
- Check for Doneness Early: Ovens vary—start testing at 58 minutes to avoid overbaking, which dries out the bread.
How to Serve Butternut Squash Bread Recipe
Garnishes
I usually keep it simple — a pat of butter or cream cheese spreads beautifully over a warm slice. Sometimes I sprinkle a little cinnamon sugar on top for extra sweetness. On special occasions, a drizzle of honey or a smear of nut butter really complements the cozy flavors.
Side Dishes
This bread pairs wonderfully with a hot cup of spiced tea or coffee, especially during those cool mornings. It’s also great alongside a bowl of creamy soup like butternut squash or tomato bisque if you want a heartier meal.
Creative Ways to Present
For fall gatherings, I’ve sliced the bread into mini thick pieces and topped them with mascarpone and a sprinkle of toasted pecans — guests loved the elegant twist! You could also cut the loaf into cubes and serve as part of a dessert bread pudding topped with caramel sauce.
Make Ahead and Storage
Storing Leftovers
I typically store leftover bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. After that, I move it to the fridge to keep it fresh for about a week. Make sure to bring to room temp or lightly toast before eating to revive the softness.
Freezing
Freezing this Butternut Squash Bread Recipe works wonderfully. Slice it first, wrap individual slices in plastic wrap, then place them in a freezer bag. This way, you can thaw only what you need without waste. Frozen, it keeps well for up to 3 months.
Reheating
To reheat, I pop frozen slices straight into a toaster or oven set at 350°F for about 10-12 minutes. This brings back the moist texture and makes it taste freshly baked again.
FAQs
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Can I use canned butternut squash puree instead of fresh?
Absolutely! Canned butternut squash puree works well and saves time. Just make sure it’s plain puree without added spices or sugars. The flavor might be slightly less vibrant than fresh, but your bread will still be delicious.
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How do I know when the bread is fully baked?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs (not wet batter), your bread is ready. Don’t rely solely on baking time since ovens vary a lot.
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Can I substitute the oil with butter?
You can replace vegetable oil with melted butter for a richer taste, but note the texture might be slightly different — often a bit denser. I like oil for a lighter, moist crumb, but it’s up to your preference!
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Is this bread gluten-free friendly?
This recipe isn’t naturally gluten-free, but you can try swapping the flour with a gluten-free all-purpose blend. I recommend testing it once first, as texture can vary and you might need to adjust liquid amounts slightly.
Final Thoughts
This Butternut Squash Bread Recipe holds a special place in my heart — it’s one of those humble, soul-warming loaves that feels like a big cozy hug. I still remember the first time I baked it and how my kitchen smelled like fall magic. Whether you make it for busy weekday breakfasts or a weekend treat to share, I genuinely hope it becomes one of your favorite go-to recipes. Give it a try and enjoy that wonderful squash-spiced goodness with every slice!
Print
Butternut Squash Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 12 servings (one 9×5 inch loaf)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This homemade Butternut Squash Bread is a moist and flavorful loaf perfect for fall. Made with pureed butternut squash, warm autumn spices, and a hint of orange juice, this bread is a cozy treat that’s easy to prepare and delicious to enjoy at any time of day.
Ingredients
Dry 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
Wet Ingredients
- 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
- Prepare Butternut Squash Puree: Cut a butternut squash in half and remove the seeds. Drizzle with a bit of oil. Place flesh side down onto a baking sheet lined with parchment paper. Bake at 400°F for 45-60 minutes depending on the size of the squash. Remove and allow to cool. Scoop out the flesh and puree in a food processor until smooth. Measure 1 ½ cups of puree for the recipe. Alternatively, canned butternut squash puree can be used.
- Preheat and Prepare the Pan: Preheat the oven to 350°F (180°C). Spray a 9×5 inch loaf pan with non-stick cooking spray, grease it with butter, or line it with parchment paper. Set aside.
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, salt, ground nutmeg, ground cloves, ground ginger, and ground cinnamon until well mixed.
- Combine Wet Ingredients: In a separate large mixing bowl, whisk together the vegetable oil, granulated white sugar, light brown sugar, eggs, butternut squash puree, and orange juice (or water) until fully combined.
- Mix Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredient mixture. Using a spatula, gently fold until just combined, being careful not to overmix to ensure a tender bread texture.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 60-65 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely in the pan on a wire rack before slicing.
- Storage: Store the bread covered at room temperature for up to 2 days, or refrigerate for up to 1 week. Slice and serve as desired.
Notes
- This Butternut Squash Bread is moist and packed with warm, cozy flavors perfect for autumn.
- Using fresh homemade squash puree adds the best flavor, but canned puree is a convenient alternative.
- Be careful not to overmix the batter to keep the bread tender.
- Orange juice adds a subtle citrus brightness, but can be substituted with water if preferred.
- Proper cooling before slicing ensures clean pieces and enhances texture.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 329 kcal
- Sugar: 26 g
- Sodium: 204 mg
- Fat: 11 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 27 mg
