This Butternut Squash Bread Will Give You a Tasty Break from Pumpkin

  • We’ve all heard of pumpkin bread…but have you ever tried butternut squash bread?! Now that the PSLs are back and the weather is cooling down, it’s time to get back to using my oven, which usually means I’m in the kitchen baking batches and batches of pumpkin bread for the next couple months. It gets old after a while, so I experimented with squash puree to update my favorite pumpkin bread recipe. I’ve gotta say, MOVE OVER PUMPKIN, butternut squash bread is equally delicious!


    This Butternut Squash Bread will Give you a Tasty Break from PumpkinThis Butternut Squash Bread will Give you a Tasty Break from Pumpkin

    Butternut squash doesn’t get enough credit. It’s delicious in multiple recipes, including a lot of baked goods! In almost every recipe that uses pumpkin, you could swap it out for butternut squash. The only tricky thing about this recipe is making the squash puree. Typically, you can purchase cans of pumpkin puree for easy baking, but (to my knowledge), butternut squash puree is not so easy to find. Instead, you make the puree from scratch by roasting the squash until softened enough to blend into a puree for your recipe. That said, it’s worth every bit of effort! Whether you mix in chocolate chips, top it with walnuts or leave it plain, I’ve never met anyone who didn’t love this recipe! In the end, it does taste very similar to pumpkin bread. Perhaps it’s a good alternative for people who say they “don’t like” pumpkin?

    This Butternut Squash Bread will Give you a Tasty Break from Pumpkin

    Here’s how to make delicious homemade butternut squash bread that’s perfect for fall!

    Butternut Squash Bread with Walnuts

    We’ve all heard of pumpkin bread…but have you ever tried […]



    • 1 butternut squash
    • 1 3/4 cups all-purpose flour
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1/2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/4 tsp ginger
    • 1/8 tsp ground cloves
    • 2 eggs
    • 1 cup granulated sugar
    • 1/2 cup brown sugar
    • 1/2 cup vegetable oil
    • 1/3 cup water
    • 1 tsp vanilla
    • 1/2 cup chopped walnuts (optional)


    How to Make the Squash Puree: 

    1. Preheat the oven to 375 degrees F and line a baking sheet with parchment or aluminum foil
    2. Slice the butternut squash in half lengthwise and scoop out the seeds
    3. Place the squash cut-side-down onto the prepared baking sheet and cook for 45-60 minutes until fork tender
    4. Allow to cool to the touch and scoop out the softened squash to a food processor
    5. Blend the butternut squash until smooth
    6. Cool completely before using in butternut squash bread, or store in an airtight container in the fridge until needed

    How to Make the Butternut Squash Bread:

    1. Preheat the oven to 350 degrees F and grease a loaf pan
    2. Whisk together the dry ingredients in one bowl and set aside
    3. In the bowl of your mixer fitted with a paddle attachment, mix 1 cup of the cooled squash puree and sugars
    4. Mix in the eggs, vanilla, water and vegetable oil
    5. Slowly add the dry ingredients until just combined
    6. Pour the batter into the prepared pan and sprinkle the top with chopped walnuts if desired
    7. Bake for 55-60 minutes until an inserted toothpick is free of liquid batter
    8. Let cool for at least 20 minutes before removing from pan and cutting into slices. 

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