Butternut Squash Bread

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.

Why This Recipe Works

• Easy - You'll be surprised how easy this butternut squash bread is to make. It can be prepped and put in the oven in less than 10 minutes.
• Flavorful - Butternut squash lends a rich, nutty, and slightly sweet flavor to the bread. This natural sweetness enhances the overall taste of the bread, making it a delicious treat on its own or when paired with spreads like butter or cream cheese.
• A seasonal favorite - Butternut squash is readily available during the fall and winter months, making butternut squash bread a seasonal favorite. It's a great way to celebrate the flavors of the season and use up excess squash from your garden or local market.

Jump to:

• Why This Recipe Works
• Ingredient Notes
• Variations
• Step-by-Step Photos
• FAQs
• How to Make Pumpkin Pie Spice
• Pro Tips/Recipe Notes
• Other Bread Recipes
• Butternut Squash Bread

Ingredient Notes

• Flour - All-purpose flour is commonly used here as it is easy to find and has the right amount of gluten.
• Sugar - I like the molasses flavor of light brown sugar for added sweetness.
• 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.
• Baking soda - Used to help the bread rise and become fluffy. Make sure they are fresh for optimal leavening power.
• Salt - A small amount of salt enhances the flavors and balances the sweetness in the bread.
• Butternut Squash - Use fresh butternut squash for the best flavor and texture. You'll need to peel, seed, and then cube the squash before roasting or steaming it until it's soft and can be easily mashed.
• Oil - Contributes to the tender texture of the 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.
• Eggs - Act as a binder and provide moisture to the bread.
• Vanilla extract - Enhances the overall flavor of the bread, adding a subtle sweetness and aroma.
• Mix-ins - While they are optional, chocolate chips make everything better. Chopped nuts like walnuts or pecans can add crunch and flavor. You can also consider adding seeds like pumpkin or sunflower seeds for added texture.

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're short on time, you can also use canned or frozen butternut squash puree. Just make sure to thaw frozen puree and drain any excess liquid.
• Replace the vegetable oil with butter or coconut oil if needed.
• 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.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

Mix together the dry ingredients in a bowl. In large bowl, mix together the wet ingredients.

Add the dry ingredients to the wet ingredients, mixing until just combined. Add in mix-ins at this point if using.

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

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

• Mix the wet and dry ingredients just until they are combined. Overmixing can result in a tougher texture.
• 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.
• Allow the bread to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This helps prevent it from falling apart.
• 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.