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


  • 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!
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