Cozy Butternut Squash Bread
This easy and moist quick bread recipe features the natural sweetness of butternut squash, perfectly spiced for a comforting fall treat. It's simple to make and ideal for sharing or enjoying by yourself.
Equipment
- Loaf pan 9x5 inch
- Large bowl
- Medium bowl
- Whisk
- Spatula or spoon
- toothpick for testing doneness
- Wire rack for cooling
- Small bowl optional, for glaze
Ingredients
Main Bread
- 2 cup all-purpose flour spooned and leveled
- 0.5 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 teaspoons pumpkin spice blend
- 2 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 0.5 cup vegetable oil or melted butter, coconut oil
- 0.67 cup buttermilk or make substitute: 1 tsp vinegar/lemon juice + milk to ⅔ cup; let sit 5-10 mins
- 1 cup butternut squash puree canned or homemade; pumpkin or sweet potato puree can substitute
Optional Glaze
- 1 cup icing sugar
- 1 tablespoon liquid maple syrup, orange/lemon juice, or water; add 1-2 tbsp total for desired consistency
Optional Topping
- Pumpkin spice blend or cinnamon for sprinkling
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x5 inch loaf pan well.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice blend. Ensure everything is evenly distributed.
- In a separate medium bowl, whisk together the eggs, sugar, vanilla extract, vegetable oil, buttermilk, and butternut squash puree until nicely combined.
- Pour the wet ingredients mixture into the bowl with the dry ingredients. Stir gently with a spatula or spoon until you no longer see any dry flour streaks. Do not overmix; a few lumps are fine.
- Pour the batter into your prepared loaf pan and spread it out evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, take the pan out of the oven and let the bread cool in the pan for about 10 minutes.
- Carefully turn the loaf out onto a wire rack to cool completely.
- (Optional Glaze) While the bread cools (or once it's cool), whisk together the icing sugar and your chosen liquid in a small bowl until smooth and drizzle-able. Add liquid a tablespoon at a time until the desired consistency is reached.
- (Optional Topping) Once the bread is completely cool, drizzle the glaze (if using) over the top and sprinkle with a little extra pumpkin spice blend or cinnamon (if using).
- Slice and enjoy!
Notes
Tips for Success:
- Don't overmix the batter; stir only until just combined to prevent dense bread.
- Measure flour accurately by spooning it into the cup and leveling (don't scoop directly from bag).
- Rely on the toothpick test for doneness, as oven temperatures vary.
- Cool the bread completely on a wire rack to ensure proper texture.
- You can prep ingredients ahead (puree, whisked dry ingredients). Storage:
- Store cooled bread wrapped tightly in plastic wrap or foil, or in an airtight container.
- Keeps at room temperature for 3-4 days, in the fridge for up to a week.
- Freezes well for up to 3 months; wrap tightly (whole or sliced) and thaw at room temperature. Substitutions & Variations:
- Canned pumpkin puree or sweet potato puree can be used instead of butternut squash.
- Melted butter or coconut oil can substitute vegetable oil (may slightly change flavor/texture).
- Brown sugar or maple sugar can be used instead of white sugar for deeper flavor.
- Plain yogurt or sour cream thinned with a little milk can substitute buttermilk.
- Add ½ to 1 cup of chopped nuts (pecans, walnuts), chocolate chips (dark, white), or dried cranberries by folding them in with the wet ingredients before combining. Muffin Variation:
- Pour batter into greased muffin tins (fill about two-thirds full).
- Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Don't overmix the batter; stir only until just combined to prevent dense bread.
- Measure flour accurately by spooning it into the cup and leveling (don't scoop directly from bag).
- Rely on the toothpick test for doneness, as oven temperatures vary.
- Cool the bread completely on a wire rack to ensure proper texture.
- You can prep ingredients ahead (puree, whisked dry ingredients). Storage:
- Store cooled bread wrapped tightly in plastic wrap or foil, or in an airtight container.
- Keeps at room temperature for 3-4 days, in the fridge for up to a week.
- Freezes well for up to 3 months; wrap tightly (whole or sliced) and thaw at room temperature. Substitutions & Variations:
- Canned pumpkin puree or sweet potato puree can be used instead of butternut squash.
- Melted butter or coconut oil can substitute vegetable oil (may slightly change flavor/texture).
- Brown sugar or maple sugar can be used instead of white sugar for deeper flavor.
- Plain yogurt or sour cream thinned with a little milk can substitute buttermilk.
- Add ½ to 1 cup of chopped nuts (pecans, walnuts), chocolate chips (dark, white), or dried cranberries by folding them in with the wet ingredients before combining. Muffin Variation:
- Pour batter into greased muffin tins (fill about two-thirds full).
- Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.