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Butternut Squash Bread

A ridiculously easy and cozy butternut squash bread recipe perfect for fall, featuring warm spices and a delicious brown sugar pecan topping. It's fast, giftable, and crowd-pleasing.
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Prep Time 20 minutes
Cook Time 1 hour
Servings 12 slices

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!

Notes

This recipe is fantastic as is, but we always love a little room for creativity. Suggestions include using pumpkin puree, substituting walnuts for pecans, adjusting spice levels, or adding a simple powdered sugar glaze.