{"id":728,"date":"2026-01-11T12:17:31","date_gmt":"2026-01-11T12:17:31","guid":{"rendered":"https:\/\/khetwise.com\/blog\/butternut-squash-bread\/"},"modified":"2026-01-11T12:17:31","modified_gmt":"2026-01-11T12:17:31","slug":"butternut-squash-bread","status":"publish","type":"post","link":"https:\/\/khetwise.com\/blog\/butternut-squash-bread\/","title":{"rendered":"Butternut Squash Bread \u2013 Easy, One Bowl Quick Bread!"},"content":{"rendered":"

The sweetness and creaminess of butternut squash make it perfect for adding to a quick, sweet bread. This delicious butternut squash bread makes 2 loaves, has a hint of cinnamon, and a perfect, moist and tender crumb.<\/p>\n

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It\u2019s no secret that we are big fans of butternut squash around here. We typically grow well over 100 winter squash every year in our three sisters garden<\/a>, which go on to store and feed us for the year ahead.<\/p>\n

I love to cook with it in savory recipes, like butternut squash chili<\/a>, or even using it to replace noodles in butternut squash lasagna<\/a>. But it\u2019s also a perfect addition to sweet recipes. Pureed butternut squash is the perfect substitute for pumpkin in any recipe calling for canned pumpkin.\u00a0<\/p>\n

Pumpkin blond<\/a>ies<\/a>, oatmeal pumpkin pancakes<\/a>, pumpkin chocolate chip cake<\/a>, and this butternut squash bread are some of our favorites.<\/p>\n

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Ingredients and Swaps in Butternut Squash Bread<\/h2>\n

Flour \u2013<\/strong> We use a freshly ground wheat from soft white wheat berries<\/a> that we buy at Azure Standard. Otherwise, any all-purpose or gluten free all-purpose flour would work well in this recipe.<\/p>\n

Baking Soda<\/strong><\/p>\n

Baking Powder \u2013<\/strong> Always make sure your baking powder is free of aluminum, We like to buy the Bob\u2019s Red Mill Brand<\/a> or the baking powder<\/a> from Azure Standard.<\/p>\n

Cinnamon \u2013<\/strong> You can also add other spices like nutmeg and cloves to this. We buy our cinnamon<\/a> in bulk from Azure Standard.<\/p>\n

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Sea Salt \u2013<\/strong> Redmond\u2019s Real Salt<\/a> is our favorite.<\/p>\n

Butter or Coconut Oil<\/strong><\/p>\n

Granulated Sugar \u2013<\/strong> I use sucanat<\/a> for this, which we buy in bulk from Azure Standard, for a less processed sugar with more nutrients. But a combination of brown and white sugar would also work well.<\/p>\n

Eggs \u2013<\/strong> Room temperature for best results.<\/p>\n

Pureed Butternut Squash \u2013<\/strong> This post<\/a> walks you through how to roast and puree butternut squash. Canned pumpkin would also work as a substitute in this bread.<\/p>\n

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How to Make Butternut Squash Bread<\/h2>\n

Preheat oven to 325\u00b0F and grease 2 9×5 loaf pans. I love the glass Pyrex loaf pans<\/a>.<\/p>\n

In a large mixing bowl, beat butter and sugar until blended.<\/p>\n

Add one egg at a time and mix until light and fluffy. Hand mixing is my preference but you could also use a mixer on low speed.<\/p>\n

Beat in the pureed butternut squash.<\/p>\n

Next, add in the dry ingredients (flour, baking soda, baking powder, salt, and cinnamon).<\/p>\n

Mix the dry ingredients with the wet ingredients until just combined and flour is no longer visible.<\/p>\n

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Pro Tip:<\/strong> Overmixing tends to cause a dense end product. For that moist and tender texture, mix until just combined.<\/em><\/p>\n

Divide batter into both pans evenly and bake at 325\u00b0F for 55-65 minutes until cooked all the way through.<\/p>\n

Extra Notes:<\/h3>\n

This bread can be stored on the counter for 1-2 days in an airtight container, otherwise it freezes beautifully. I like to make it at the beginning of the week\u2014one for our family to eat now, and one to freeze for later.<\/p>\n

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Butternut Squash Bread Recipe<\/strong><\/h2>\n

Yield: 2 Loaves<\/h4>\n

Ingredients:<\/strong><\/h3>\n

– 2 cups flour
– \u00bd tsp baking powder
– 1 tsp baking soda
– \u00bd tsp sea salt
– 2 tsp cinnamon
– \u00be cup butter or coconut oil, softened
– 2 cups granulated sugar (I use sucanat)
– 2 eggs, room temperature
– 2 cups pureed butternut squash<\/p>\n

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Directions:<\/strong><\/h3>\n

1. Preheat oven to 325\u00b0F and grease 2 loaf pans.<\/p>\n

2. In a large mixing bowl, beat butter and sugar until blended.<\/p>\n

3. Add eggs, 1 at a time, and mix until light and fluffy.<\/p>\n

4. Beat in butternut squash.<\/p>\n

5. Add dry ingredients (flour, baking powder, baking soda, salt, and cinnamon).<\/p>\n

6. Mix until just combined.<\/p>\n

7. Divide batter evenly into the two greased pans.<\/p>\n

8. Bake for 55-65 minutes at 325\u00b0F.<\/p>\n

9. Let cool for at least 10 minutes before removing from pan and serving.<\/p>\n

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More favorite butternut squash recipes:<\/strong><\/p>\n