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Butternut Squash Bread is full of autumnal flavors that only get more complex with time. This moist and delicious quick bread may just become your new favorite fall treat.

Sliced loaf of butternut squash bread topped with figs and berries on a cutting board with a teapot and cup of chai in the background

If you happened to catch my post last week for Apple Cinnamon Muffins, you may remember me coming up empty handed in my search for canned pumpkin puree. Well, many of you came to my rescue and a couple of you even emailed offering to ship me cans. Thanks for having your girl’s back!

However, several of you emailed me to say that Aldi shelves were pretty stocked with pumpkin puree. I’m not a regular Aldi shopper, but my friend Erin is and she just so happened upon a pumpkin jackpot at Aldi this past weekend and graciously dropped 6 cans onto my front porch.

If you can’t find it in your area, Aldi just might be the place to go to score a few cans. In the meantime, I think you should whip up this Butternut Squash Bread. It’s light, sweet and perfect for fall!

End view of a sliced loaf of butternut squash bread on a metal cooling rack

THE PERFECT BUTTERNUT SQUASH BREAD RECIPE

I have issues with perfection. I am always searching for it: the perfect recipe, the perfect pair of shoes, the perfect arch in my brows. 

Obviously perfection is relative and varies from person to person, but for me, the search is endless and sometimes exhausting.

Overhead view of ingredients for butternut squash bread on a gray countertop

Rarely do I claim that a recipe is perfection. Why? Well, because I am always tweaking and fiddling with things to make them…well, closer to my version of perfect. 

However, this recipe for Butternut Squash Bread may just define perfection for me (at least in my warped sense of the word). 

Wet ingredients for butternut squash bread being whisked together in a white mixing bowl

The combination of flavors and the texture of this bread is truly amazing, and it only seems to get better over time. It’s delicious on day one, but by day two it transforms into a lovely moist bread full of rich, autumnal flavors. 

It is very similar to my favorite Pumpkin Bread but with a slightly lighter texture. 

I love this Butternut Squash Bread paired with a cup of hot chai or a London fog for breakfast or with a smear of butter for a late night snack.

Fork cutting into a slice of butternut squash bread on a white plate, with a cup of chai and another slice of bread in the background

HOW TO MAKE BUTTERNUT SQUASH BREAD

Remember the Butternut Squash Puree from earlier this week? I told you that you’d want to save some for making some Butternut Squash Bread!

To make this bread, start by grabbing your puree, either freshly made or thawed from the freezer if you made some ahead of time.

Loaf of butternut squash bread topped with figs and blackberries on a marble board with a cup of chai in the background

Whisk together the squash puree with eggs, oil, water, and both white and brown sugars. 

(Psst! Ever wondered about the differences between the types of sugar? My handy guide lays it all out!)

Sliced loaf of butternut squash bread on a cutting board with a cup f chai and spices in the background

Separately, whisk together the dry ingredients, including cinnamon, nutmeg, and cardamom. Stir the dry ingredients into the squash mixture, pour it into your loaf pan, and bake.

Pretty simple, right?? Like most quick bread recipes, this one is pretty straightforward, making it easy to whip up by yourself or great to make with kids. 

Loaf of butternut squash bread topped with figs and berries on a metal cooling rack

SUGGESTED MIX-INS FOR THIS BREAD

Butternut Squash Bread is amazing as-is, but you can also get creative and make this recipe your own if you’d like.

You can try adding semi-sweet chocolate chips, white chocolate chips, chopped nuts, or even some dried cranberries to the batter before baking.

Two plates with butter-topped slices of butternut squash bread with a cup of chai and a loaf of bread in the background

You could even mix up some cinnamon-sugar and sprinkle it on top of the batter before you bake the bread to give the bread a bit of a crunchy topping, similar to what I do with Dominique Ansel’s Banana Bread

Whether you make it as written or decide to toss in some mix-ins, I know you’ll love this bread as much as we do!

Sliced loaf of butternut squash bread on a cutting board
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Butternut Squash Bread

By: Jamie
4.44 from 249 votes
Prep: 10 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 15 minutes
Servings: 10
Butternut Squash Bread is full of autumnal flavors that only get more complex with time. This moist and delicious quick bread may just become your new favorite fall treat.

Ingredients 
 

  • 1 cup butternut squash puree
  • 2 eggs
  • ½ cup vegetable oil
  • ¼ cup water
  • 1 cup white sugar
  • ½ cup brown sugar
  • 1 ¾ cups all-purpose flour
  • 1 teaspoons baking soda
  • ½ teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cardamom

Instructions 

  • Preheat oven to 350°F (175°C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
  • In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
  • Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
  • Bake for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.

Notes

Make it your own. This is the perfect base recipe to play around with; toss in some mini semi-sweet chocolate chips, white chocolate, nuts, dried cranberries, etc. Have fun and get creative!
Makes 1 8.5×4.5-inch loaf

Nutrition

Serving: 1slice, Calories: 315kcal, Carbohydrates: 50g, Protein: 4g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 33mg, Sodium: 243mg, Potassium: 103mg, Fiber: 1g, Sugar: 31g, Vitamin A: 1537IU, Vitamin C: 3mg, Calcium: 29mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Butternut Squash Puree

By: Jamie
4.43 from 132 votes
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Servings: 4
Did you know that it’s easy to make your own Butternut Squash Puree at home? This puree is simple and delicious, and as delicious on its own as it is mixed into other recipes!

Ingredients 
 

  • 1 large butternut squash
  • 6 tablespoons unsalted butter; diced
  • 2 tablespoons brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ teaspoon kosher salt

Instructions 

  • Preheat oven to 350°F.
  • Slice the butternut squash in half lengthwise; scoop out and toss the seeds. Place the halves flesh-side-up on a foil-lined baking sheet.
  • Sprinkle the diced butter and brown sugar evenly on both halves.
  • Roast for 45-60 minutes or until the butternut squash can easily be pierced with a knife.
  • A liquid mixture of butter and brown sugar will form in the wells of the squash, make sure you include this deliciousness with the puree.
  • Remove squash from the oven; allow to cool for about 10 minutes. Scoop out the flesh and liquid and place into your food processor or blender.
  • Add the cinnamon, nutmeg and salt; pulse until you reach a creamy consistency.
  • If you are serving this delicious puree as a simple side dish, adjust the seasoning to your taste and toss in a couple more tablespoons of unsalted butter. If you are using it for Butternut Squash Bread, leave the puree as written.

Notes

The size of butternut can vary greatly so it is important to adjust the level of seasonings according to your tastes. This recipe can yield anywhere from 1 to 2 cups of purée depending on the size of your squash.
Makes about 2 cups

Nutrition

Serving: 0.5cup, Calories: 259kcal, Carbohydrates: 28g, Protein: 2g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 157mg, Potassium: 675mg, Fiber: 4g, Sugar: 10g, Vitamin A: 20457IU, Vitamin C: 39mg, Calcium: 103mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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207 Comments

  1. Pati says:

    Made it several times; sometimes with dried fruits, nuts different spices combinations and with vanilla. Every time it’s great!
    Going to freeze purée so I can make it in summer.

  2. Andie says:

    Fantastic recipe! I can absolutely promise to you that this recipe is just fool-proof. I’ve failed at almost every bake recipe (I’m talking about simple stuff like muffins) but I made perfect breads with this recipe (with the butternut squash I bought last Halloween which was 4 months ago)! It’s super tasty, plus baking it make my whole apartment smell so good. Thank you, Jamie, for this wonderful recipe!

    1. Jamie says:

      So glad you love this bread, Andie! Thanks so much for stopping by and sharing your feedback. Happy baking!
      Jamie

  3. Mickey says:

    This has become one of my signature dishes. Everyone loves it.

    1. Jamie says:

      I’m so glad you love this bread, Mickey! Thanks for stopping by and leaving your feedback! Happy baking –
      Jamie

  4. elizabeth duncan says:

    I’m slow to the party but wanted to tell you I made this Friday evening and really loved it! Thank you

    1. Jamie says:

      So happy to hear you enjoyed the recipe, Elizabeth! Thanks so much for coming by and leaving your feedback!
      -Jamie

  5. Judy says:

    Will this work as muffins

    1. Jamie says:

      Yes, it works just fine! Thanks so much!
      -Jamie

  6. Carol MacLean says:

    Made this after Thanksgiving……added chopped pistachios, white choc chips and craisins……used half canola and half vanilla flavored EVOO….sprinkle of sugar on top…absolutely delicious!!!
    This will be added to my list of go-to quick breads!!!

    1. Jamie says:

      So happy to hear you enjoyed the recipe, Carol! Thanks so much for stopping by and leaving your feedback!
      -Jamie

  7. Fred says:

    Questions/suggestions:

    What about…
    -using browned butter instead of oil, for richness and nuttiness?
    -coconut palm sugar instead of white (my new obsession)?
    -for a ‘mix-in’ grated squash, to get a double-hit and to add some texture (a la zucchini bread or carrot cake)?

    I’d for sure sprinkle sugar on top, too. Maybe a mix of turbinado and palm!

    Would love to hear your thoughts.

    1. Jamie says:

      Sounds good to me! Let me know how it goes if you give it a go.
      -Jamie