Butternut Squash Bread with Ginger is a comforting celebration of the warm delicious flavors of fall. It’s a delightful breakfast, brunch, a snack or dessert.
I love fall baking — especially on the weekends. It’s so comforting to be in a warm kitchen creating scrumptious desserts.
Butternut Squash Bread with Ginger is really a treat.
Loaded with roasted squash, crystalized ginger and a handful of warming spices, this could be your go-to breakfast, brunch, snack or dessert this fall.
What You’ll Need
- roasted butternut squash purée – Check out this guide to roasting butternut squash. It’s easy!
- brown sugar – Dark or light.
- pure vanilla extract – I use this one.
- extra virgin olive oil – Baking with oil creates a super moist bread/cake.
- crystalized ginger – This adds a lively flavor — it sort of “wakes up” the bread/cake.
- ground cinnamon
- ground ginger
- ground cloves
- salt – I bake with Kosher salt. It’s coarse and salts foods in a way that enhances their flavor without making them taste salty.
- all-purpose flour – You can also use gluten-free all-purpose flour. I like this one.
- baking powder – If you don’t bake regularly, it’s a good idea to check to be sure your baking powder is still good. To do so, pour a couple of tablespoons of boiling water over about ¼ teaspoon of the baking powder. If it starts to fizz, it’s still good.
How to Make Butternut Squash Bread
– Preheat the oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper.
– Add the squash, olive oil, eggs, sugar, honey and vanilla to a large mixing bowl. With an electric mixer or whisk, blend until smooth.
– In another bowl, combine the flour, baking powder, all of the spices and the salt.– Add this to the wet ingredients and mix — just until you no longer see dry spots of flour. Then fold in the crystalized ginger.
– Pour the batter into the prepared parchment-lined loaf pan and bake in the until it’s golden and cracked on top, about 1 hour.
– Let it cool in the pan for at least 20 minutes. Use the parchment paper to lift it out, and slice when you’re ready to serve.
Recipe Tips and Substitutions
- If you don’t want to roast your own squash, this butternut squash bread recipe can be made with purée from a can. Many stores carry it the fall, and if you don’t see it, this is a good one. I like roasting the squash because the flavor is more intense and slightly caramel-y.
- You can swap the butternut squash purée for pumpkin if you’d like. Though the two are quite similar, the butternut is slightly sweeter than pumpkin. (And butternut squash bread is more unique, which is fun.)
- I suggest a 9 x 5-inch loaf pan for this recipe, though it can be made in one that’s 8½ x 4½ inch. In the latter, it will likely rise above the pan during the baking time. Don’t worry — it will sink a bit as it cools.
- If you think the top of the bread is getting too dark and it hasn’t finished baking yet, loosely place a piece of foil on top for the remaining baking time.
- Note in the ingredients that you can swap out the regular all-purpose flour for gluten-free all-purpose.
- 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.
- How about warming it and adding a scoop of vanilla or cinnamon ice cream? It’s amazing!
- You can toast it and serve it with a spread of butter. Maybe even drizzle a little honey on top.
How to Store it
- The bread can be made up to two days ahead of time — and you can keep it at room temperature, in an airtight container.
- After two days, it can be refrigerated for a few days, or frozen for up to about three months, wrapped tightly. (If you freeze it, using Ziploc freezer bags is easy.)
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:
- Chai Spiced Butternut Squash Pie
- Roasted Butternut Squash Vegetarian Chili
- Chicken Butternut Squash Lasagna
- Vegan Butternut Squash Soup
Butternut Squash Bread Recipe
- 1¼ cup butternut squash purée
- 3 large eggs
- 1 cup brown sugar (dark or light)
- 2 tablespoons honey
- 2 teaspoons pure vanilla extract
- ½ cup extra virgin olive oil
- ½ cup crystalized ginger, finely chopped
- 1½ cups all-purpose flour (gluten-free all-purpose is okay too)
- 2 teaspoons baking powder
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 teaspoon salt
- Make the batter. Add the squash, olive oil, eggs, sugar, honey and vanilla to a large mixing bowl. With an electric mixer or whisk, blend until it's as smooth as possible. In another bowl, combine the flour, baking powder, all of the spices and the salt. Add this to the wet mixture and mix -- just until you no longer see dry spots of flour.
- Add candied ginger and fill the pan. Fold in the crystalized 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.)
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