Butternut Squash Bread Recipe

Sliced loaf of Butternut Squash Bread on white platter.

5 from 3 votes

Butternut Squash Bread with Ginger is a comforting celebration of the warm, delicious flavors of fall. It's breakfast, brunch, a snack or dessert.

* Roasting your own squash is optional (canned purée works great!). If you do roast it, you can do it up to 2 days ahead. The active work time for this recipe is only about 15 minutes.

*Makes 1 (approximately 9 x 5-inch) loaf of bread

Prep Time15

Cook Time1

Roasting squash (optional)1 45

Total Time1 35

Course: Breakfast, Dessert

Cuisine: American

Keyword: brunch cakes, fall comfort food recipes, holiday baking

Servings:

Calories: 308kcal

Author: Valentina K. Wein

Equipment

Ingredients

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 crystallized 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

US Customary - Metric

Instructions

Set the oven and prepare the pan. Preheat the oven to 350°F, adjust a rack to the center, and line an (approximately 9 x 5-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, 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 crystallized ginger and fill the pan. Fold in the crystallized 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

Squash purée: canned butternut squash purée works perfectly. Roasting your own gives a deeper, slightly caramelized flavor, and you can roast it up to 2 days ahead.

Pumpkin swap: use the same amount of pumpkin purée.

Gluten-free: a 1:1 gluten-free all-purpose flour works well.

Mix-ins: to mix it up a little, fold in ½ cup of chopped toasted pecans or walnuts, or dried cranberries or cherries (or a combination, about ½ cup total), along with the crystallized ginger.

Muffins: the batter should make about 12 muffins. Bake in lined muffin cups at 350°F. Start checking at about 18 minutes; they should be slightly cracked on top. (If you're not sure, insert a toothpick in the center - if it comes out clean that's usually a good sign.)

Storage: keep at room temperature in an airtight container for up to 2 days, then refrigerate for a few more days, or wrap tightly and freeze for up to about 3 months.

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition