Butternut Squash Bread

If you read my last post and were intrigued by the butternut squash purée, definitely get comfy for a few minutes and warm up your printer, because this recipe may interest you. I’m talking butternut squash bread and perfection today…I promise there is a correlation, so continue reading. I have issues with perfection. In fact, my parents took me to a child psychologist at the ripe age of 7 due to my obsessive tendencies, clearly it was money well spent.

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.

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. If you were to ask anyone that knows me well, I think they would agree that I am rarely content; meaning I am always in search of something bigger and better. This can be deemed a character flaw to some or an attribute to others. Again, it’s all relative.

However, earlier this week I came up with a recipe for butternut squash bread that defined perfection {at least in my warped sense of the word}. The combination of flavors and the level of moistness were truly stunning. Brian took one bite and uttered the word “amazing” trust me this is not a term that he uses loosely. The beauty of this bread is that is seems to become more complex with time. So by day two it had transformed itself into a lovely moist bread full of rich, autumnal flavors. It paired perfectly with a cup of hot chai tea for breakfast and even a late night snack with a smear of butter. Although the flavors are definitely reminiscent of pumpkin bread, the texture of the bake bread is a little lighter.

I hope you enjoy this recipe as much as we did…although it may not be your version of perfection, I’m confident you’ll at least find it delectable. Have a fantastic weekend.

Butternut Squash Bread

Yield: 1 Loaf


  • 1 cup butternut squash purée
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 3/4 cups all-purpose flour
  • 1 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom


  1. Preheat oven to 350°F (175°C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
  2. 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.
  3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
  4. Bake for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.


  • 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!

134 Responses to “Butternut Squash Bread”

  1. Whitney — January 27, 2011 at 6:14 pm

    This is great… I picked up some cubed squash on sale today at the grocery store and I was going to make soup out of it, but I think I am going to make this instead!

    Thanks so much!

  2. Kees — April 8, 2011 at 5:08 pm

    Sounds great, and judging by the comments above this recipe works, but I’m still slightly worried. Before I try it, can you explain how the bicarb works without an acid in the mix?

  3. Sara — September 1, 2011 at 12:44 pm

    I had some sweet dumpling and sunshine hybrid squash that needed cooked, so I baked them and mashed them together to use in this bread. It was really delicious. I sprinkled chopped pecans on top. The outside is slightly crunchy, and the inside is moist and dense without being heavy. I think the recipe would work well with any type of vegetable puree, if you’re looking for a sweet bread. Delicious!

  4. Annie — September 3, 2011 at 8:57 pm

    What do you think about adding butterscotch morsels??? Thanks!

    • Jamie — September 4th, 2011 at 5:37 pm

      That sounds delicious. Let me know how it turns out.

  5. Maria — September 9, 2011 at 1:16 pm

    YUMMM! Jamie I have just confirmed your awesomeness in person and chose this bread to usher myself into the world of using your great recipes. I was at the grocery store yesterday shopping for a breakfast picnic I just came back from and there the butternut squash were – all friendly and delicious. I immediately thought of this bread and bought the squash. I made a few adjustments and am amazed at how well it turned out. I’m about to make another batch with yet more adjustments to make it a bit healthier but this is what I already did:

    I replaced the eggs with apple sauce and baking powder. I used yellow sugar instead of brown. I replaced the vegetable oil with sunflower oil and lastly I used whole wheat all purpose flour instead of white and skipped the cardamom.

    My friend adored it and I gave her the rest of the loaf for her family. I’m about to attempt a second loaf also substituting half the oil for apple sauce like suggested above, adding ginger and cutting out the white sugar entirely and substituting it with yellow and/or brown. I can’t wait! This is sooooooo gooooooodddddddd!!! I’m going to give this one away at the office so I don’t eat the whole thing. I already had two slices for breakfast! It’s addictive. Also if you were using fresh sage how much would you add to this bread?

    • jeremias — November 7th, 2013 at 1:38 am

      i must say after reading the 5 paragraphs preceding the recipe, i honestly had no interest to read the recipe. you sound too self absorbed and anal. not everything in life has to be perfect. i’m not perfect and neither are you or ever will be. learn to live life and relax and bit ;)

  6. Lori — September 12, 2011 at 10:49 am

    Just made it. Love it!

  7. Christina — September 19, 2011 at 12:02 am

    This bread to delicious! Absolutely love it! My new favorite. Thank You for the recipe.

  8. Rhonda — September 25, 2011 at 2:50 pm

    this is in the oven and it smells A-M-A-Z-I-N-G!!!! I tested the puree a few times and had to tweek it a little bit before I was happy with the taste. I know my girls will eat this and they won’t know they are eating vegetables!

  9. Larry Noak — September 25, 2011 at 10:09 pm

    I made this and…It was indeed, PERFECTION! I obsessed and spread some leftover puree on a slice…OMG!

  10. Julie — November 2, 2011 at 9:40 pm

    Just wondering what the nutrition facts are for the base recipe above without any extras or substitutions? Sorry to rain on everyone’s parade by asking!

  11. Desi — November 7, 2011 at 5:32 pm

    It’s in the oven! Couldn’t stop stealing tastes out of the bowl. Threw a little bit of ground cloves in my second loaf. THANK you for this recipe–it smells OH so good! :0)

  12. Amy — November 27, 2011 at 11:11 am

    This recipe IS perfection. We followed your instructions to the letter and were so pleased with the results — better than any pumpkin bread I’ve made. Thank you so much for sharing. It was just perfect with our Thanksgiving dinner.

    • Jamie — November 27th, 2011 at 12:49 pm

      I am so happy you enjoyed it! Happy Holidays to you and your family!

  13. Jenelle — December 18, 2011 at 2:02 pm

    I had some leftover butternut squash butter I made for brunch last week and was looking for a way to use it up. I substituted the squash butter for the puree in your recipe, but followed it otherwise. The bread turned out wonderfully! Thank you so much for posting!

    The butternut squash butter was from the Moosewood Celebrates cookbook.

  14. Sarah — December 24, 2011 at 7:05 pm

    A perfectionist, huh? I think you may be my kind of baker. I am convinced and will let you know if I manage to try the recipe tonight whether it is my particular brand of perfection. (I really like how you put that, by the way).

  15. Charity — April 19, 2012 at 12:31 am

    I made this recipe tonight and it tastes delicious! I did not have a few ingredients though so made some adjustments. For the oil I used navy beans, for the brown sugar I used honey and for one of the eggs I used vinnegar and baking soda. So glad I doubled the batch!!

  16. Melissa — August 16, 2012 at 11:30 am

    My family made fun of me when I said I wanted to try making a squash into bread. I used your puree recipe as well as this one! It was absolutely phenomenal! I will save this recipe to use again and again! Thanks for sharing.

    • Jamie — August 20th, 2012 at 5:27 pm

      I’m so happy to hear that you enjoyed the Butternut Squash Bread recipe. Thanks so much for coming back and telling us your thoughts! Have a great day.

  17. Amanda — September 9, 2012 at 11:19 pm

    In the last three weeks I have made TWO DOZEN mini loaves of your Butternut Squash Bread! It all started with a single butternut squash from my mother-in-law…a bread making affinity…a google search…and a long weekend at our little cabin in the Northwoods! I’ve shared the bread with family and friends; everyone loves it! It freezes well too. My favorite way to serve any homemade bread is warm with just smidgen of butter, and a few pinches of cinnamon-sugar sprinkled on top. Thank you for the recipe, it is now one of my favorites!

    • Jamie — September 16th, 2012 at 3:44 pm

      I am so glad to hear that you enjoyed this recipe – thanks so much for coming back and telling us about your experience with the bread. Have a great day.

  18. Lizzy — September 16, 2012 at 3:14 pm

    You know when a recipe is good when the body of it allows the flexibility to substitute ingredients with what you have on hand. I used Kabocha squash, coconut palm sugar, and honey to replace what I didn’t have and added orange zest and orange juice for giggles.
    It was DELISH! My mom loved it spread with creamcheese and I, just as is. Thanks for sharing and to all who replied with great hints and suggestions.Next is into giant muffins with streusel!

    • Jamie — September 16th, 2012 at 3:36 pm

      Your version sounds absolutely perfect – thanks so much for sharing it with us! Have a great day!

  19. Debbie — September 23, 2012 at 2:33 pm

    I grew butternut squash for the first time this year and was looking for a way of using the garden’s bounty. Your recipe was SO awesome, I’ve made it four times this week: some for us, some for others, and one doorstop where I forgot to add the eggs. :-P Anyway, thanks for a fabulous recipe. Have you come up with other things to do with the sweetened puree?

    • Jamie — September 23rd, 2012 at 7:14 pm

      I’m so happy to hear you enjoyed the recipe. Thanks so much for coming back and letting me know how the recipe worked for you!You can pretty much sub the puree for just about anything that calls from canned pumpkin. Have a great day.

  20. Amy — October 9, 2012 at 4:01 pm

    Perfection indeed! I added shredded carrot and chopped walnuts on top, and I couldn’t be happier with the results! This is probably the best bread I’ve ever yielded, thanks !

  21. Jeanne — November 12, 2012 at 11:03 am

    I roasted some Kabocha squash from my organic farm box for soup and had too much. I found your recipe to try. Then I discovered we had run out of cooking oil. I used applesauce and a little less white sugar. It turned out a little denser and slightly chewy but nice and moist. I think the applesauce added good moisture since Kabocha is a slightly dry squash. I love the flexibility of this recipe.

  22. Mary Beth — February 8, 2013 at 1:28 pm

    I am wondering what the 1/4 cup water is for…I baked the bread with sweetened dried cranberries and pecans and I used about a quarter cup each whole wheat and amaranth flours in place of the white flour and a quarter cup less sugar. The bread took about 45 minutes longer to bake and rose out of the pan. It is delicious but I am wondering what the water does.

  23. Lynn — March 2, 2013 at 4:20 pm

    Just found this recipe today and made it! I already had some extra squash puree in the fridge, and was looking for a good recipe to use it on…and I found this one. And boy, is it good! Delicious and moist an just perfect! I didn’t have any cardamum, so I just left it out.
    My only problem was…part of the bottom fell off! I think I didn’t leave it in the pan long enough! My bad there…but it’ll be better next time ;)

  24. Lara — March 2, 2013 at 5:02 pm

    I’ve been searching for more recipes that incorporate puréed veggies for my picky 1 1/2 year old. I made them into muffins and cut the baking time down to 20 min. In fact, I took them out earlier than that as I prefer to bake just until firm and starting to pull from the pan. These just came out of the oven and three of them have been devoured by my 3 year old, 1 1/2 year old, and myself! What a perfect little treat for afternoon snack or even a great breakfast! Thank you for the great recipe!

  25. Marcella — March 30, 2013 at 2:54 pm

    I just popped this into the oven and the sneaky batter tastes I took were amazing, so I am very excited for this bread! I made my puree with butternut squash, sweet potatoes and carrots-roasted.

  26. ver — September 19, 2013 at 3:35 pm

    I have this healthy vegetable (Kabocha squash ) and I ate it roasted but I want to try some variations as your receipt without of sugar. Kabocha is already sweet, the best vegetable in the glycemic index. When I was a child mom gave it to us as a snack, it was the only source of something sweet in my home.
    Thank you for your receipt

  27. Al — September 21, 2013 at 8:33 pm

    I made up a batch of this evening with a butternut from the garden. Delicious! I couldn’t wait for the bread to cool to get a nibble, so I have one burnt, yet completely satisfied tongue. I used whole wheat flour and all white sugar as I have no all-purpose flour nor any brown sugar. Also omitted the cardamom and nutmeg as they are not available to me at the moment, though I did toss in a 1/2 tsp of clove. Also replaced the 1/2 cup of veg. oil with a 1/2 cup of butter. We farmers need all the extra fat we can get to get through those long hours. ;) It’s nice and moist and will be great for a quick “first breakfast”.

    • Jamie — September 22nd, 2013 at 7:26 pm


      It’s great to hear that you enjoyed the recipe, and all of your substitutions seemed to work out wonderfully! Have a fantastic day!


  28. Theresa Z — October 4, 2013 at 5:12 pm

    Made this today for the first time. I love it! I added orange zest, the dried cranberries and walnuts. It has a lighter flavor than pumpkin bread. I roasted the squash and then pureed it. Have enough for at least three breads, so I will play around with some more “extras” as you suggest. Thank you for the lovely recipe.

    • Jamie — October 5th, 2013 at 1:58 pm

      I am so glad to hear you enjoyed the recipe – your additions sound delicious. Thanks so much for stopping by and reporting back on your experience!

  29. Julie Gerard — October 13, 2013 at 8:49 pm

    Heaven on a plate!!

    • Jamie — October 16th, 2013 at 11:07 am


      Totally :)! Have a wonderful day and thank you for following MBA!


  30. Adin Blankenship — October 16, 2013 at 9:28 am

    I am baking right now and I can’t wait to taste it. IT sure smells good. Perfect breakfast with coffee. And for my little boy’s lunch at school. :) Thanks for sharing the recipe!

    • Adin Blankenship — October 17th, 2013 at 12:31 am

      I finally made this today and it turned out sooooo good! My kids were so happy and my little man told me ” mama this is good! I want this for my classmates in school”. Because once in a while we are assigned to bring in some snacks for the kids for the entire week. :) Thank you once again!

    • Jamie — October 20th, 2013 at 10:57 pm


      You are so very welcome! Please stop back and let us know how you and your son liked the bread! Have a fantastic day!


  31. Mausumi Ray — October 23, 2013 at 1:45 pm

    I tried this bread last week and it was wonderful. I have been following your blog for last 2-3 years and have tried different recipes from here. But never posted anything here. But this bread was so good! I just wanted to thank you :-)


    • Jamie — October 23rd, 2013 at 6:59 pm

      I am so happy to hear you enjoyed the recipe! Thanks so much for reporting back!

  32. Sarah — October 23, 2013 at 5:06 pm

    The flavour was great and smelled divine while cooking, but it didn’t rise at all, and even after an hour and fifteen minutes, the centre still looked uncooked. I’ve never had that problem before and wonder about too much moisture in the recipe – maybe the water could be omitted? Did anyone else encounter that issue?

    • Jamie — January 10th, 2014 at 9:41 pm

      Sarah, it almost sounds like your baking soda was old, or that the oven didn’t get hot enough. Do you have a separate oven thermometer? My oven runs 10 degrees hotter than the display says, and that can really change the outcome of a baked good if you’re not aware of it.
      – Jamie

  33. shelby — October 27, 2013 at 10:08 pm

    We added julienned yellow squash to one loaf, poblano and serrano to the 2nd. Wow! Thanks for the recipe..

    • Jamie — October 29th, 2013 at 6:14 pm


      Yum, the peppers and yellow squash are such a good idea! I’m so happy to hear that you enjoyed the recipe! Thanks for stopping by and have a wonderful day!


  34. Samantha — November 10, 2013 at 4:15 pm

    I am not normally a fan of squash but we got a ton of it with our CSA that we needed to use up so started googling ideas and came across this, I love this recipe so easy to do and so yummy. Made a loaf yesterday that is gone. About to make another. The only thing I changed yesterday was using apple sauce instead of oil and today I am going to try throwing in some walnuts. Thank you for this.

    • Jamie — November 20th, 2013 at 12:01 pm


      That’s awesome! I’m so happy that you enjoyed the recipe! Have a wonderful day!


  35. Saemma — November 23, 2013 at 12:10 pm

    Thank you so much. This was very good! Wasn’t sure whether I would like this type of bread so I halved the recipe. Used whole wheat instead of all purpose flour. Used olive oil instead of vegetable oil and only 1/2 cup of sugar in total. Total baking time was about 30 minutes. Turned out moist and fantastic. Better than carrot cake in my humble opinion. Thanks!

    • Jamie — November 27th, 2013 at 11:14 am


      I’m so happy that you enjoyed the recipe! Thanks so much for stopping in to share your experience. Have a great day and happy holidays!


  36. B — November 24, 2013 at 12:28 pm

    I doubled the recipe using one cup each puréed pumpkin and butternut squash. I also used full fat Greek yogurt instead of oil, only because the yogurt wa about to run out of date. Next time, I may reduce the sugar. This turned out quite tasty and quite sweet. I’m just curious as to if you’ve done so, and if so, what’s your recommendation? Thank you for such a wonderful recipe! It will be on-file in my recipe box from now on!

  37. Saemma — November 26, 2013 at 11:44 am

    Me again. Yesterday I added 1 chopped apple and dehydrated organic dandelions leaves to the batter. Came out beautifully and everyone at worked enjoyed it so much. As always I prefer whole wheat flour or other healthier alternatives, only used slightly less than I cup of sugar and used olive oil instead of vegetable oil Today I made another one, this time a handful of bittersweet chocolate chips and some fresh chopped up dandelion leaves. Just came out of the oven and looks terrific. Will let you know what my colleagues think of it! Thank you so much again. I love how versatile this recipe is.

  38. christine — December 14, 2013 at 3:13 am

    hi! thank you so much for sharing this recipe!! =) I was wondering how long the bread will last for?

    • Jamie — January 10th, 2014 at 3:13 pm

      Probably no more than 4 days refrigerated.
      – Jamie

  39. Erica — December 28, 2013 at 8:55 pm


    I came across your recipe while doing a search for butternut squash bread. I’ve been bitten by a baking bug. I made some modifications…no white sugar, added 1/2 c pumpkin, 1/2 c homemade apple sauce, no white flour – used 3/4 c almond flour, 1 c brown rice flour, and 1/4 flax meal. OMG these are delicious. I shared them with a friend today who thinks French fries are vegetables and they were a hit. Thank you so much for sharing your baking passion and wonderful recipies!

  40. Unika — March 1, 2014 at 10:59 am

    This was my first baking attempt and I loved it! Thanks so much.

    • Jamie — March 2nd, 2014 at 6:22 pm


      That’s great to hear! I’m happy you enjoyed the recipe. Have a wonderful day and thank you for following MBA!


  41. Rebecca — September 7, 2014 at 12:55 pm

    I just tried this recipe for the first time. I have never had butternut squash before. I changed it a bit. I added just a dash of pumpkin spice and didn’t use carmadon since I didn’t have any. I am making them as cupcakes and will try a cream cheese spread. I can’t wait to try them.

    • Jamie — September 8th, 2014 at 8:36 am

      I’m so glad you had success with the recipe. Thanks for stopping by.


  42. Kasey — September 18, 2014 at 11:09 am

    I love this recipe! It smells just like Christmas to me! The only thing I experimented with was adding cloves yummmm :)

    • Jamie — September 18th, 2014 at 12:48 pm

      Thanks so much for the feedback, Kasey! Have a great day!

  43. Nicole — September 21, 2014 at 11:43 pm

    Ummm, yeah. Perfection. Just the way it is. You go, Girl. Aaaand thank you for bringing me cardamom!

    • Jamie — September 22nd, 2014 at 10:16 pm

      Thanks for stopping by Nicole!


  44. Gayle — October 17, 2014 at 12:23 am

    This recipe is a keeper. Made it the other night using Blue Hubbard Squash puree … YUM!!

    • Jamie — October 17th, 2014 at 7:41 pm

      I’m so glad the recipe worked for you! Thanks for stopping by.


  45. Sandra — October 22, 2014 at 6:46 pm

    I made this!!
    I used only
    1/2 cup white sugar
    1/4 brown sugar!

    Excuse me while i devour the whole loaf

    • Jamie — October 22nd, 2014 at 9:25 pm

      Enjoy! Thanks so much for stopping by!

  46. Marie — November 6, 2014 at 8:11 pm

    Do you think this would work with a flax ‘egg’ instead of the eggs? My son is allergic to eggs and I haven’t forayed into eggless baking much.

    • Jamie — November 7th, 2014 at 10:10 pm

      I haven’t tried a “flax egg” but it is commonly used in baking. If you get the chance to try it, let me know how it turns out.


  47. Eydie — November 6, 2014 at 8:13 pm

    this sounds fantastic! I have a really good banana bread recipe which has Honey for the sugar & I use whole wheat pastry flour & I’ve made it before using a cup of leftover acorn squash instead of mashed banana & also 1 cup grated pear instead of banana, both were delicious!

    • Jamie — November 7th, 2014 at 10:06 pm

      That sounds like a great banana bread. Thanks for stopping by.


  48. Ivy — December 10, 2014 at 10:47 pm

    Great recipe, very flexible. I swapped butter for half the oil and cut the sugar in half (1/2 cup muscovado, 1/4 cup white). Still amazing.

  49. Heather — April 3, 2015 at 10:59 am

    One word: AMAZING!

    Thanks so much for the recipe, so delish!!

  50. Katherine Rose — June 20, 2016 at 10:39 pm

    I have made this half a dozen times already, I love it!

    • Jamie — June 21st, 2016 at 1:27 pm

      I’m so glad you like it, Katherine!

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