Butternut Squash Bread recipe is a comforting celebration of the warm, delicious flavors of fall. It’s breakfast, brunch, a snack or dessert. 
I’m always inspired to bake in the fall — especially on the weekends. It’s so comforting to be in the warm kitchen creating treats.
Even after the big feast, I find comfort in baking, and then of course sampling what I’ve made. 🙂
This bread is out of control delicious. It’s almost creamy, the texture is so divine. The combination of the zippy flavor of ginger with the sweet squash is dreamy.
About Butternut Squash
- Butternut Squash and Pumpkins are both from the same squash family (the Cucurbitaceae family), and have a similar flavor and texture.
- When cooked, butternut squash is creamy and has mild squash flavor with sweet and nutty nuances.
- It’s one of the most widely known and most popular of the winter squashes.
- With few seeds, depending on their size, butternut squash offer a lot of “meat” to be used.
- Butternut squash is wonderful for comfort foods, both sweet and savory, as it pairs perfectly with warming spices like cinnamon and cardamom, nutmeg and cloves.
Fresh Butternut squash vs. Canned
I almost always roast my own butternut squash purée. Mostly because it’s so easy! And most fresh ingredients are best.
That said, for this butternut squash bread recipe, it’s perfectly okay to use purée from a can. Many stores carry it late fall, and if you don’t see it, this is a good one.
Can you use pumpkin instead of butternut squash?
In this recipe, yes. You can swap the butternut for the pumpkin if you’d like.
Though the two are quite similar, the butternut is a bit sweeter than pumpkin.
And butternut squash bread is more unique, which is fun.
I guarantee you, if you make this butternut squash bread and have a warm slice with a perfect cup of coffee — it will be an incredibly pleasant and delightful eating experience.
Or, how about warming it and adding a scoop of cinnamon ice cream!?
I hope you enjoy every last crumb of this Butternut Squash Bread as much as my family and I do!
More delicious butternut squash recipes:
- How to Roast a Butternut Squash
- Chai Spiced Butternut Squash Pie
- Butternut Squash Sage Butter for Basting
- Roasted Butternut Squash Vegetarian Chili
- Spiced Chicken Butternut Squash Lasagna
- Vegan Butternut Squash Soup
Butternut Squash Bread with Ginger
Ingredients
- 1¼ cup butternut squash purée
- 2 large eggs
- 1 egg yolk
- 1 cup golden brown sugar
- 2 tablespoons honey
- 2 teaspoons pure vanilla extract
- ½ cup extra virgin olive oil
- ⅓ cup crystalized ginger, finely chopped
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 teaspoon salt
Instructions
- Set the oven and prepare the pan. Preheat the oven to 350°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.)
- Make the batter. 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. While whisking gently, pour in the oil gradually. 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.
- Add candied ginger and fill the pan. Fold in the candied ginger and then pour the batter into the prepared parchment-lined loaf pan.
- Bake. Place the pan on a baking sheet, and bake in the preheated 350°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.
- Cool, slice and serve. Let it cool in the pan for at least 20 minutes. Then use the parchment paper to lift it out. Slice when you're ready to serve. (Keep it whole until you're ready because it will help hold in the moisture.)
Notes
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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!
valentina says
Thanks, Joan. It filled my house with the delicious aromas — hope it did the same to yours. 🙂
Deb|EastofEdenCooking says
What a fabulous recipe to try before all things orange and autumn dive onto the season of red and green! I adore the addition of the candied ginger, wonderful!
valentina says
Deb, I like to carry the orange and autumn as long as possible! 😉 Thanks!
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
So happy to hear it was a hit — it’s become one of my favorites. Thanks for sharing, Ann. 🙂
David says
Oh, I know I will love this! The texture looks perfect! xo
valentina says
Thanks, David! Hope you enjoy! xo
Brenda says
Just to make sure – it only calls for 1/2 cup of flour?
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. 🙂
Christina says
I agree, press on with fall baking! This loaf is wonderful, and so nutritious too!
valentina says
Pressing on! Thanks, Christina. 🙂 ~Valentina
Tam says
This looks delicious. How essential is the egg yolk? I really hate having leftover egg white. Could I just add an extra teaspoon oil instead?
valentina says
Hi there! Thanks for writing in. 🙂 Yes, you can use about 2 tablespoons of a (neutral) oil instead. The yolk adds extra moisture which makes the bread a bit softer. While I haven’t tested the recipe with it switched out for the oil, I think it should be okay. Let us know and enjoy! ~Valentina