Butternut Squash Bread
This cozy butternut squash bread is tender, warmly spiced, and beautifully moist. Perfect for breakfast, snacks, or gifting.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp unsalted butter for greasing the pan
- 1.5 cup butternut squash puree drain excess liquid if watery
- 0.8 cup granulated sugar
- 0.5 cup light brown sugar packed
- 0.5 cup neutral oil such as canola or vegetable
- 3.5 oz beaten eggs about 2 large
- 2 tsp vanilla extract
- 2 tbsp milk any kind
- 1.85 cup all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.75 tsp fine sea salt
- 2 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp ground ginger
- 0.125 tsp ground cloves a small pinch
- 0.5 cup chopped walnuts optional
Instructions
Preparation Steps
- Heat oven to 350°F. Grease a 9×5-inch loaf pan and line with a parchment sling.
- Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a bowl.
- Whisk squash puree, both sugars, oil, eggs, vanilla, and milk in a large bowl until smooth.
- Add dry ingredients to wet. Stir gently until no dry streaks remain; do not overmix.
- Fold in walnuts, if using.
- Scrape batter into the pan. Smooth the top and tap the pan to release bubbles.
- Bake 55–65 minutes, until a tester comes out clean. Tent with foil if browning early.
- Cool 15 minutes in the pan. Lift out, cool completely on a rack, then slice.
Notes
Variation: Swap walnuts for pecans or stir in 1/2 cup chocolate chips or dried cranberries. For a café-style finish, brush the warm loaf with melted butter and a cinnamon-sugar sprinkle. Storage: Wrap and keep at room temperature up to 3 days, or freeze slices for 2 months.
This recipe is an original creation inspired by classic Butternut Squash Bread flavors. All ingredient ratios and instructions are independently developed.