Introduction
Oh, the aroma! Does anything say “fall comfort” quite like the scent of warm spices and sweet squash wafting from your oven? I’m talking about that soul-hugging, sweater-weather kind of feeling, and this Butternut Squash Bread recipe is like bottled sunshine for your kitchen. It’s the kind of treat that transports you back to cozy afternoons, maybe even to your grandma’s kitchen if you’re lucky enough to have those memories! And the best part? It’s ridiculously easy to whip up, perfect for those busy weeknights or when you need a little something sweet to brighten your day.
Why You’ll Love This Recipe
- Fast: Seriously, from pantry to perfectly baked in under an hour and a half!
- Easy: No fancy equipment or complicated techniques needed. Anyone can make this!
- Giftable: Wrap it up in a pretty ribbon, and you’ve got an instant, thoughtful gift for neighbors, teachers, or friends.
- Crowd-pleasing: Whether it’s for a brunch, a bake sale, or just your family, this bread is always a huge hit!
Ingredients
Let’s gather our goodies! Don’t worry if you don’t have everything perfectly measured; we’re going for cozy, not clinical here.
For the Bread:
- 2 cups all-purpose flour: The backbone of our lovely loaf!
- 1¼ tsp baking powder: To give our bread that beautiful lift.
- ½ tsp baking soda: Works with the acidity of the squash to create a tender crumb.
- 1½ tsp ground cinnamon: The undisputed queen of fall spices!
- 1 tsp pumpkin pie spice: A warm hug of mixed spices – cinnamon, nutmeg, ginger, and cloves.
- ½ tsp ground nutmeg: Adds a hint of warmth and depth.
- ½ tsp ground cloves: Just a whisper for that complex spice profile.
- ½ tsp salt: Balances all the sweetness and brings out the flavors.
- ¼ tsp ground ginger: A little zing to keep things interesting!
- 4 large eggs: For richness and binding.
- 15 oz butternut squash puree: The star! You can buy this pre-made or make your own (roast and blend!).
- 1 cup sugar: For that classic sweetness.
- ½ cup light brown sugar, packed: Adds a lovely moisture and a hint of caramel flavor.
- 1 tsp vanilla extract: The magical flavor enhancer!
- ⅔ cup vegetable oil: Keeps the bread super moist and tender.
For the Brown Sugar Pecan Topping:
- ¾ cup brown sugar, packed: We’re doubling down on that delicious brown sugar goodness.
- ¼ cup all-purpose flour: To help create a lovely crumble texture.
- ¾ cup chopped pecans: For that irresistible nutty crunch. Toast them for extra flavor!
- ¼ cup melted butter: The binder that makes it all come together in a glorious topping.
How to Make It
Alright, chef, let’s get baking! This is where the magic happens.
- Preheat and Prep: First things first, get your oven preheated to 350°F (175°C). Grab a standard loaf pan (9×5 inches) and grease it well or line it with parchment paper. This ensures your beautiful bread slides out easily.
- Dry Ingredients Together: In a medium bowl, whisk together your flour, baking powder, baking soda, cinnamon, pumpkin pie spice, nutmeg, cloves, salt, and ginger. Give it a good mix so all those lovely spices are evenly distributed.
- Wet Ingredients Unite: In a large bowl, whisk together your eggs, butternut squash puree, sugar, brown sugar, vanilla extract, and vegetable oil. Whisk until everything is smooth and well combined. It should look like a lovely orange batter.
- Combine Gently: Now, pour the dry ingredients into the wet ingredients. Here’s a little tip from me: don’t overmix! Just fold them together until just combined. A few streaks of flour are perfectly okay. Overmixing can make your bread tough, and we want it tender and melt-in-your-mouth.
- Pour into Pan: Pour your batter into the prepared loaf pan and spread it out evenly.
- Whip Up the Topping: In a small bowl, combine the brown sugar, flour, and chopped pecans. Pour the melted butter over the top and stir with a fork until it’s crumbly.
- Sprinkle and Bake: Sprinkle this glorious crumble topping evenly over the batter in the loaf pan.
- Bake to Perfection: Pop that beauty into your preheated oven. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The topping should be golden brown and deliciously bubbly.
- Cool Down: Once it’s done, let the bread cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. Resist the urge to slice into it too early – it needs to set up!
Substitutions & Additions
This recipe is fantastic as is, but we always love a little room for creativity, right?
- Squash Swap: No butternut squash puree? Pumpkin puree works wonderfully too! The flavor will be slightly different but equally delicious.
- Nutty Nice: Don’t have pecans? Walnuts are a fantastic substitute. You could even add some chopped chocolate chips or dried cranberries to the batter for an extra burst of flavor!
- Spice It Up: Feel free to adjust the spice levels to your liking. If you love a really spiced bread, add a touch more cinnamon or pumpkin pie spice.
- Glaze It: For an extra touch of sweetness, you could whip up a simple powdered sugar glaze (powdered sugar + a little milk or lemon juice) and drizzle it over the cooled bread.
Tips for Success
A few little tricks to ensure your Butternut Squash Bread is a masterpiece every time!
- Room Temperature Eggs: Make sure your eggs are at room temperature. They incorporate into the batter much more smoothly than cold eggs.
- Don’t Overbake: Keep an eye on your bread towards the end of the baking time. Ovens can vary, and overbaking can lead to a dry loaf.
- Proper Squash Puree: If you’re making your own squash puree, ensure it’s well-drained so you don’t add too much moisture to the batter.
- Prep Ahead: You can make the squash puree a day or two in advance and store it in the refrigerator. You can also chop your nuts and measure out your dry ingredients the night before to save time on baking day.
How to Store It
Once your beautiful bread has cooled completely, it’s time to store it. You can wrap it tightly in plastic wrap or place it in an airtight container. At room temperature, it should stay wonderfully moist for about 3-4 days. If you plan to keep it longer, the refrigerator is your friend – it will last for about a week. And for the ultimate in convenience? This bread freezes beautifully! Wrap it well in plastic wrap and then in foil or a freezer bag, and it will keep its deliciousness for up to 3 months. Just thaw it overnight on the counter when you’re ready for a slice.
FAQs
Got questions? We’ve got answers!
Q: Can I use fresh butternut squash instead of puree?
A: Absolutely! You’ll want to roast your squash until tender, then scoop out the flesh and puree it until smooth. You’ll likely need about 1.5 to 2 cups of puree from a medium squash. Make sure it’s well-drained!
Q: My topping looks a little dry. What did I do wrong?
A: That’s okay! Just add a touch more melted butter, a teaspoon at a time, until it forms a lovely crumbly mixture. It should hold together slightly when you pinch it.
Q: Can I make this bread without the topping?
A: Of course! The topping adds a lovely crunch and extra sweetness, but the bread itself is delicious on its own. If you omit it, you might want to reduce the baking time slightly.
Q: Can I make muffins with this recipe?
A: You sure can! This batter would make wonderful muffins. Fill your muffin liners about two-thirds full and bake at 375°F (190°C) for about 18-22 minutes, or until a toothpick comes out clean. You can still add a little of the topping mixture to the tops before baking!
Butternut Squash Bread
Equipment
- Loaf pan 9x5 inches, greased or lined with parchment paper
- Medium bowl
- Large bowl
- Small bowl
- Wire rack
Ingredients
For the Bread
- 2 cups all-purpose flour The backbone of our lovely loaf!
- 1.25 tsp baking powder To give our bread that beautiful lift.
- 0.5 tsp baking soda Works with the acidity of the squash to create a tender crumb.
- 1.5 tsp ground cinnamon The undisputed queen of fall spices!
- 1 tsp pumpkin pie spice A warm hug of mixed spices – cinnamon, nutmeg, ginger, and cloves.
- 0.5 tsp ground nutmeg Adds a hint of warmth and depth.
- 0.5 tsp ground cloves Just a whisper for that complex spice profile.
- 0.5 tsp salt Balances all the sweetness and brings out the flavors.
- 0.25 tsp ground ginger A little zing to keep things interesting!
- 4 large eggs For richness and binding.
- 15 oz butternut squash puree The star! You can buy this pre-made or make your own (roast and blend!).
- 1 cup sugar For that classic sweetness.
- 0.5 cup light brown sugar, packed Adds a lovely moisture and a hint of caramel flavor.
- 1 tsp vanilla extract The magical flavor enhancer!
- 0.67 cup vegetable oil Keeps the bread super moist and tender.
For the Brown Sugar Pecan Topping
- 0.75 cup brown sugar, packed We're doubling down on that delicious brown sugar goodness.
- 0.25 cup all-purpose flour To help create a lovely crumble texture.
- 0.75 cup chopped pecans For that irresistible nutty crunch. Toast them for extra flavor!
- 0.25 cup melted butter The binder that makes it all come together in a glorious topping.
Instructions
- First things first, get your oven preheated to 350°F (175°C). Grab a standard loaf pan (9x5 inches) and grease it well or line it with parchment paper. This ensures your beautiful bread slides out easily.
- In a medium bowl, whisk together your flour, baking powder, baking soda, cinnamon, pumpkin pie spice, nutmeg, cloves, salt, and ginger. Give it a good mix so all those lovely spices are evenly distributed.
- In a large bowl, whisk together your eggs, butternut squash puree, sugar, brown sugar, vanilla extract, and vegetable oil. Whisk until everything is smooth and well combined. It should look like a lovely orange batter.
- Now, pour the dry ingredients into the wet ingredients. Here's a little tip from me: don't overmix! Just fold them together until just combined. A few streaks of flour are perfectly okay. Overmixing can make your bread tough, and we want it tender and melt-in-your-mouth.
- Pour your batter into the prepared loaf pan and spread it out evenly.
- In a small bowl, combine the brown sugar, flour, and chopped pecans. Pour the melted butter over the top and stir with a fork until it's crumbly.
- Sprinkle this glorious crumble topping evenly over the batter in the loaf pan.
- Pop that beauty into your preheated oven. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The topping should be golden brown and deliciously bubbly.
- Once it's done, let the bread cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. Resist the urge to slice into it too early – it needs to set up!