Hey there, friends!
Are you looking for a cozy, delicious treat? I’ve got something special for you today!
I’m sharing my favorite recipe for butternut squash bread.
It’s warm, rich, and perfect for the fall.
Plus, it’s packed with flavor and super easy to make!
Get ready to fill your kitchen with the best smell ever! Let’s dive in!
Suggestions for Ingredient Substitution
Butternut squash puree can be replaced with pumpkin puree or sweet potato puree for a similar texture and flavor profile. These alternatives maintain the bread’s moisture and nutritional value while offering slight variations in taste. For a lower-carb option, consider using pureed zucchini, though this may alter the bread’s sweetness and color.
All-purpose flour can be substituted with whole wheat flour for added fiber and nutrients. Use 7/8 cup whole wheat flour for every 1 cup of all-purpose flour to maintain the proper texture. For a gluten-free version, try a 1:1 gluten-free flour blend designed for baking.
Vegetable oil can be swapped with melted coconut oil or applesauce for different flavor notes and potential health benefits. When using applesauce, replace half the oil to maintain moisture without compromising texture. Adjust baking time slightly if using these alternatives, as they may affect the bread’s density.
Preparation Time | 20-30 minutes |
Cooking Time | 60-65 minutes |
Total Time | 80-95 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 20-25 g
- Fat: 80-90 g
- Carbohydrates: 250-260 g
Ingredients
- 1 3/4 cups plain all-purpose flour (about 220g, spooned in and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg powder
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ginger powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup vegetable oil (120 ml, or any mild-flavored oil)
- 3/4 cup white granulated sugar (about 150g)
- 1/2 cup packed light brown sugar (approximately 107g)
- 2 large eggs at room temperature
- 1 1/2 cups butternut squash puree (about 341g)
- 1/4 cup orange juice (60 ml, or water)
Step 1: Prepare the Squash Puree
To make your own squash puree, begin by cutting a butternut squash in half and removing the seeds.
Drizzle a bit of oil over the cut sides.
Place the squash flesh side down onto a baking sheet lined with parchment paper.
Bake at 400°F for 45-60 minutes, depending on the squash’s size.
Once soft, remove from the oven and allow to cool.
Scoop out the flesh and place it in a food processor, blending until smooth to create a puree.
Measure the needed amount for the bread.
Alternatively, you can use canned butternut squash puree.
Step 2: Preheat Oven and Prepare the Loaf Pan
Preheat your oven to 350°F (180°C).
Prepare a 9×5-inch loaf pan by spraying it with non-stick cooking spray, greasing with butter, or lining with parchment paper.
Set the pan aside for later.
Step 3: Combine Dry Ingredients
In a mixing bowl, whisk together the following dry ingredients: 1 ¾ cups (220 g) of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, ¼ teaspoon of ground nutmeg, ¼ teaspoon of ground cloves, ¼ teaspoon of ground ginger, and 1 ½ teaspoons of ground cinnamon.
Ensure everything is evenly mixed.
Step 4: Combine Wet Ingredients
In a separate large mixing bowl, whisk together ½ cup (120 mL) of vegetable oil, ¾ cup (150 g) of granulated white sugar, ½ cup (107 g) of packed light brown sugar, 2 large eggs, 1 ½ cups (341 g) of the butternut squash puree, and ¼ cup (60 mL) of orange juice (or water) until fully combined.
Step 5: Mix Wet and Dry Ingredients
Add the dry ingredients to the bowl of wet ingredients, using a spatula to fold them together until just combined.
Be careful not to overmix to ensure the bread remains light and tender.
Step 6: Bake the Bread
Pour the batter into the prepared loaf pan.
Bake in the preheated oven for 60-65 minutes.
To check for doneness, insert a toothpick into the center of the bread; it should come out clean.
Once baked, remove the pan from the oven and allow the bread to cool completely while still in the pan on a wire cooling rack.
Step 7: Storage
Store the bread, along with any leftovers, covered at room temperature for up to 2 days or in the refrigerator for up to 1 week to maintain freshness.