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Butternut Squash Bread
Amanda Powell
A light and incredibly flavorful butternut squash bread
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Prep Time
25
minutes
mins
Cook Time
1
hour
hr
Additional Time
1
hour
hr
Total Time
2
hours
hrs
25
minutes
mins
Course
Bread
Cuisine
American
Servings
1
loaf
Calories
305
kcal
Cook Mode
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Ingredients
1x
2x
3x
For the butternut squash puree
1
medium butternut squash
4
tablespoons
butter
½
teaspoon
ground cinnamon
¼
teaspoon
ground nutmeg
For the bread
¾
cup
granulated sugar
¾
cup
light brown sugar
1 ¾
cup
all-purpose flour
1
teaspoon
baking soda
1
teaspoon
salt
2
teaspoons
ground cinnamon
½
teaspoon
ground ginger
¼
teaspoon
ground nutmeg
¾
cup
butternut squash puree
2
large eggs
beaten
½
cup
flavorless oil
⅓
cup
orange juice
1
teaspoon
vanilla
Instructions
Preheat the oven to 350°F.
Cut the butternut squash in half along its length. Rub with butter.
Roast for 45 minutes then scoop outside the insides. Mash well with the spices, and allow it to cool to room temperature. *
Grease and flour a 9 x 5 loaf pan.
Stir together the sugars, four, baking soda, salt, and spices together in a large bowl, set aside.
Whisk together the butternut squash puree, eggs, oil, orange juice, and vanilla together until well-combined.
Pour the wet ingredients into the dry, then stir until just combined.
Pour the batter into the baking pan and bake for 50 - 60 minutes, or until a toothpick comes out clean
Notes
*To quickly cool the butternut squash, spread out the puree in a thin layer and leave in a cool area, or even the refrigerator or freezer.
Nutrition
Serving:
1
g
Calories:
305
kcal
Carbohydrates:
42
g
Protein:
3
g
Fat:
14
g
Saturated Fat:
3
g
Polyunsaturated Fat:
10
g
Cholesterol:
41
mg
Sodium:
328
mg
Fiber:
2
g
Sugar:
25
g
Keyword
atumn, baking, bread, breakast, butternut squash, cinnamon, dessert, fall baking, loaf, quick bread, spice bread
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