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
Scale
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
