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Homemade butternut squash bread is a unique twist on its more popular pumpkin counterpart but is a favorite fall recipe that is quick to make.
I'm a big fan of butternut squash - from butternut squash gnocchi to baked butternut squash mac and cheese to Thai butternut squash curry to butternut squash apple soup. But today is about bread.
I know, I know - everyone loves pumpkin bread. Part of it is the ease of getting pumpkin puree these days I'm sure. But I'm all about butternut squash.
So I figured instead of making a version of bread that everyone has made, why don't I mix it up with some butternut squash bread.
Luckily for me, Wegmans carries butternut squash puree, which means I don't actually have to roast some squash before turning into a puree myself. I'm sure it is available at other grocery stores as well, but I know Amazon sells it as well!
For me, when fall season rolls around I have the sudden urge to make everything with butternut squash, apples or pumpkin, which is how I arrived at this recipe today. So if you're up for trying something a little different, give this butternut squash bread recipe a try.
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Ingredient Notes
- Butternut Squash - There is more butternut squash than most recipes as it adds to the flavor.
- Oil - Better than butter for making a moist bread.
- Pumpkin Pie Spice - Made easy by just using pumpkin pie spice instead of a combination of spices. Also has a little more than your average bread.
- Applesauce - Seems a little weird I know, but just a little bit of applesauce adds to the moisture of the bread while also giving it some additional flavor.
- Chocolate Chips - While they are optional, chocolate makes everything better, especially with this bread.
Variations
Like any recipe, you can mix up some of the ingredients.
- If you want healthier bread, you could use half whole wheat and half all-purpose or even all whole wheat. If you are gluten-free, I recommend Bob's Red Mill Gluten-Free Flour.
- While I like light brown sugar for the molasses content, granulated sugar works too.
- If you want a vegan bread, you can make chia eggs. Just mix 2 tablespoon of chia seeds with 5 tablespoon water and let sit for 5 minutes before adding to the butternut squash bread. You can also use same amount of flaxseeds.
- Applesauce is great for added moisture, but mashed bananas are a good substitute.
- If you want some crunch as well, mix in roasted walnuts or pecans.
Step-by-Step Photos
Roast butternut squash flesh side up with some butter at 400°F for 50-60 minutes or until flesh is fork tender. Puree in food processor and set aside. Mix together in dry ingredients in a bowl.
Mix together the wet ingredients in a large bowl before adding in the dry ingredients and mixing until just combined.
Add batter to a greased and floured loaf pan. Bake in the lower third position of the oven rack at 350°F for 65-75 minutes or until done.
FAQs
Not to worry. Just buy a butternut squash and cut in half. Remove the seeds. Place flesh side up and add 2 tablespoon unsalted butter on top of squash.
Bake for 400°F for 50-60 minutes or until flesh is fork tender. Allow to cool slightly before placing in food processor and blending until pureed.
Yes. You can make chia eggs. Just mix 2 tablespoon of chia seeds with 5 tablespoon water and let sit for 5 minutes before adding to bread. You can also use same amount of flaxseeds.
The best way is inserting a toothpick and if it comes out clean with just a few crumbs it is done.
It actually works great for muffins as well. Preheat the oven to 350°F, fill the muffin tins until about ⅔ of the way full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
How to Make Pumpkin Pie Spice
Most grocery stores carry pumpkin pie spice these days, but you can always make your own. Check out Taste of Home's recipe.
In a small bowl, whisk together 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves and ½ teaspoon ground nutmeg.
Pro Tips/Recipe Notes
- Use baking soda that is less than six months old since it has been opened. If you use older baking soda, it won’t be powerful enough to help leaven the bread. You can test it by stirring half a teaspoon of baking soda into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
- If using nuts, don't skip out on roasting them. By roasting the nuts, they will stay crispy in the batter and bring out the flavor.
- If the bread is browning too quickly, place some aluminum foil loosely on top.
- If you want to freeze the bread, wrap the loaf in 2-3 layers of plastic wrap or aluminum foil and then place in a freezer-friendly storage bag. Freeze up to 3 months and then thaw overnight in the fridge before serving.
Other Bread Recipes
If you’ve tried this butternut squash bread recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Butternut Squash Bread
Ingredients
- 1 ½ cups all-purpose flour
- 1 ¼ cup light brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butternut squash puree
- ½ cup vegetable oil
- ¼ cup applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips (optional)
- ½ cup walnuts toasted (optional)
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350°F. Grease an 9 x 5 inch loaf pan with butter and dust with flour.
- In a medium bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt and whisk until combined.
- In a large bowl, mix together the butternut squash, vegetable oil, applesauce, eggs and vanilla extract until combined. Add the flour mixture and mix until just combined. If adding using chocolate chips and walnuts, gently fold them in at this time.
- Add the batter into the pan, making sure it is even. Bake for 65-75 minutes, covering with aluminum foil halfway through if bread is browning too quickly. At 65 minutes, start checking to see if bread is done every 5 minutes by inserting a toothpick or cake tester in the center where it comes out clean with just a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes before removing and placing on wire rack.
Notes
- Use baking soda that is less than six months old since it has been opened. If you use older baking soda, it won’t be powerful enough to help leaven the bread. You can test it by stirring half a teaspoon of baking soda into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
- If using nuts, don't skip out on roasting them. By roasting the nuts, they will stay crispy in the batter and bring out the flavor.
- If the bread is browning too quickly, place some aluminum foil loosely on top.
- If you want to freeze the bread, wrap the loaf in 2-3 layers of plastic wrap or aluminum foil and then place in a freezer-friendly storage bag. Freeze up to 3 months and then thaw overnight in the fridge before serving.
Chris says
Yum!
Mary says
I tried this tonight and it was awesome! Three thumbs up!
Ryan says
Glad you enjoyed it!
Nicole says
So moist and flavorful!
Ryan says
Glad you liked it!
Susan says
My husband planted way too many butternut squash this summer. I have roasted it and made soup out of it. I was looking for something else to do so I tried your recipe. WOW!!!! I roasted the squash and made my own puree in my food processor. I didn't have pumpkin pie spice so I made my own using 4 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground cloves, and 1/2 tsp ground nutmeg. I have some left over for the next time I make this delicious bread. I didn't add the chocolate chips or the walnuts. It reminds me a little of gingerbread. SO GOOD. Moist and flavorful. Great use of the squash. Thanks for the wonderful recipe which I will use again and pass on to others
Ryan says
Awesome! Glad you enjoyed it. Definitely a go-to of ours this time of year.
Dan says
Agree with the comment above. Super tasty.
Ryan says
Happy it turned out well for you!