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!

150 Responses to “Butternut Squash Bread”

  1. Gayle Trunfio — August 17, 2016 at 5:21 pm

    I use Blue Hubbard Squash puree when in season and a combination of spices I bring back from my international travels. Family, friends, and coworkers always RAVE about this bread and it’s now one of my “go-to” recipes!


    • Jamie — August 20, 2016 at 7:05 am

      That’s wonderful, Gayle! I’m so glad everyone likes it!

  2. Jane Toomajanian — September 29, 2016 at 5:39 pm

    I had an extra butternut squash laying around so I made this today. Excellent recipe! Especially liked the cardamom in it. I added 1/2 cup broken pecans and instead of the 1/4 cup of water, I used 1/4 cup of unsweetened coconut milk. Will definitely try again. Thanks for the great recipe!


    • Jamie — September 30, 2016 at 10:45 am

      I’m so glad you enjoyed it, Jane! Your additions sound wonderful!

  3. lisa — November 6, 2016 at 4:54 pm

    can you make this with baby food squash


    • Jamie — November 8, 2016 at 11:31 am

      Hi, Lisa! That’s an interesting question….the butternut squash puree I have on my site is seasoned with other things like butter, brown sugar, and cinnamon, so I don’t think using baby food would work. I hope you give the recipe a try! Let me know how it goes.

  4. Linda Kerrick — January 8, 2017 at 4:21 pm

    I made this up using a fairytale pumpkin. It was absolutely FABULOUS. Moist and great tasting. It’s a new family recipe.


    • Jamie — January 9, 2017 at 11:40 am

      I’m so glad to hear that, Linda!

  5. Kendra Wilton — January 19, 2017 at 9:17 pm

    Hi Jamie! Thank you for all your wonderful recipes. Out of curiosity, why add the 1/4 cup of water? I certainly don’t wish to insult you or anyone else, but it just seems to be a missed opportunity to add another flavour or a flavour builder. Thank you in advance for your time answering my question.


    • Jamie — January 23, 2017 at 12:23 pm

      Hi, Kendra! The water loosens up the texture of the batter giving you a lighter bread. If you’d like to adjust the recipe to your liking, please feel free. I’d love to hear the outcome!

  6. Wafa — February 15, 2017 at 9:41 am

    How can replace the sugar in the recipe?
    A. Both qualities of White and brown,
    B. White only


    • Jamie — February 16, 2017 at 7:25 am

      Hi, Wafa! You can pretty much substitute brown sugar and white sugar interchangeably. The texture and taste may be a little different, but it should still be delicious. You could also try substituting honey, but I’ve never tried it in this recipe. Did I answer your question? Let me know!

  7. Wafa — February 22, 2017 at 10:49 pm

    Hi again!

    but what about the quantity of honey or Mabel syrup? Because I think one and half cup of sweetener is far too sweet!


    • Jamie — February 23, 2017 at 2:18 pm

      Hi, Wafa! The level of sweetness is a personal preference, but if you’d like to decrease the level of sweetener, feel free. Let me know how you like it!

  8. LaToya Brake — September 27, 2017 at 9:36 pm

    Can you substitute cardamom for something else?


    • Jamie — October 3, 2017 at 11:23 am

      You can just omit it if you don’t have any. I hope this helps!

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