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.

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!

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.

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).

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.

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.

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!)

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.

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.

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!


Butternut Squash Bread
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
- 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
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!
Nutrition Information
Yield 10 Serving Size 1 sliceAmount Per Serving Calories 313Total Fat 12gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 10gCholesterol 37mgSodium 250mgCarbohydrates 48gFiber 2gSugar 29gProtein 4g

Butternut Squash Puree
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.
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Andie
Monday 20th of February 2023
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!
Jamie
Tuesday 21st of February 2023
So glad you love this bread, Andie! Thanks so much for stopping by and sharing your feedback. Happy baking! Jamie
Mickey
Thursday 22nd of September 2022
This has become one of my signature dishes. Everyone loves it.
Jamie
Thursday 22nd of September 2022
I’m so glad you love this bread, Mickey! Thanks for stopping by and leaving your feedback! Happy baking – Jamie
elizabeth duncan
Monday 24th of January 2022
I'm slow to the party but wanted to tell you I made this Friday evening and really loved it! Thank you
Jamie
Tuesday 25th of January 2022
So happy to hear you enjoyed the recipe, Elizabeth! Thanks so much for coming by and leaving your feedback! -Jamie
Judy
Thursday 20th of January 2022
Will this work as muffins
Jamie
Tuesday 25th of January 2022
Yes, it works just fine! Thanks so much! -Jamie
Carol MacLean
Tuesday 30th of November 2021
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!!!
Jamie
Wednesday 15th of December 2021
So happy to hear you enjoyed the recipe, Carol! Thanks so much for stopping by and leaving your feedback! -Jamie