Roasted Butternut Squash Gingerbread Recipe

Roasted Butternut Squash Gingerbread RecipeThis year we had a smaller Thanksgiving than usual and it was lovely — warm, peaceful and intimate.  Eleven of us fit around my parents’ beautiful dining room table, candles lit, kids giggling, dogs under the table, and my dad carving the turkey.  It was perfect — except for one thing . . .

My Brother and Me

my brother and me – 1973

Circumstances were such that my brother couldn’t be there.  While his absence was felt deeply and he was missed dearly, we found comfort in knowing he’s doing well and we’ll get to see him soon.  My brother is without question one of the sweetest, most kind people on the planet.

On another note, this bread is out of control delicious!  It’s almost creamy, the texture is so divine.  The ginger and squash together are dreamy.  I guarantee you, if you make this bread and have a warm slice with a perfect cup of coffee — it will be an incredibly pleasant and delightful eating experience.Roasted Butternut Squash Gingerbread

Roasted Butternut Squash Gingerbread Recipe
Prep time
Total time
Serves: Makes 1 (approximately 8½ x 4½-inch) loaf of bread
  • 1¼ cup butternut squash purée (Here's How to Roast Butternut Squash.) - see notes
  • 2 large eggs
  • 1 egg yolk
  • 1 cup golden brown sugar
  • 2 tablespoons honey
  • 2 teaspoons vanilla
  • ½ cup extra virgin olive oil
  • ⅓ cup finely chopped candied ginger
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 1 teaspoon salt
  1. Preheat the oven to 350 degrees F, adjust a rack to the center, and line an (approximately 8½ x 4½-inch) loaf pan with parchment paper. (Use a large piece that will cover the sides and cut slits in each corner so that it will lay flat along the edges.)
  2. Add the squash, eggs, egg yolk, sugar, honey and vanilla to a large mixing bowl. Use a whisk to blend until it's as smooth as possible.
  3. While whisking gently, pour in the oil gradually. Set aside.
  4. In another bowl, combine the flour, baking powder, all of the spices and the salt. Then add this to the wet mixture use a large spoon to mix -- just until you no longer see dry spots of the flour.
  5. Fold in the candied ginger and then pour the batter into the prepared parchment-lined loaf pan.
  6. Place the pan on a baking sheet, and bake in the preheated 350 degree F oven until it's set, slightly golden, and is cracked on top -- this will take approximately 1 hour. Turn the baking sheet around about half way through the cooking time.
  7. Let it cool in the pan for at least 20 minutes. Then use the parchment paper to lift it out.
  8. Slice when you're ready to serve. (Keep it whole until you're ready because it will help hold in the moisture.)
You can switch the butternut squash for pumpkin if desired.
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  1. Joan says

    This looks wonderful! I love butternut squash, but do not have any at the moment – may try making this with pumpkin TOMORROW! Yum! I bet it fills the home with wonderful smells!

  2. Ann M Godfrey says

    I was so intrigued by this recipe, I made it last weekend….It is extremely moist and it was very much liked by all who ate it…Thank you for posting a keeper….

    • valentina says

      Brenda, I’m so sorry, you’re correct in asking, it’s 1-1/2 cups, NOT 1/2 cup. My apologies for not catching that sooner and thank you for pointing it out. I’ve edited the recipe with the change. 🙂

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