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.

Course Bread

Cuisine American

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings slices

Calories 233kcal

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.

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.