Butternut Squash Bread
A moist, flavorful butternut squash bread infused with warm spices, perfect for autumn mornings, snacks, or holiday gatherings, appealing to bread lovers and squash enthusiasts.
Ingredients
Instructions
- Sift together the flour, sugar, baking soda, cinnamon, nutmeg, and ground cloves.
- Beat the melted margarine, eggs, water, and cooked squash until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just moist.
- Pour the batter into a greased and floured loaf pan.
- Bake at 350°F (175°C) for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added flavor, consider mixing in chopped nuts or dried fruits such as cranberries or raisins. If you don't have margarine, melted butter works well as a substitute. Ensure the butternut squash is fully cooked and pureed for a smooth texture. For a spicier kick, increase the cinnamon or nutmeg slightly. This recipe is perfect for using leftover squash from dishes like Potato Romanoff.
Serving Suggestions
This butternut squash bread is delicious on its own but can be enhanced with a spread of cream cheese or a pat of butter. Pair it with a warm cup of spiced tea or coffee for a cozy treat. It also complements breakfast alongside Peanut Butter Waffles or can be served as a dessert with a scoop of ice cream. Feel free to slice and serve it with a sprinkle of powdered sugar for a touch of sweetness.
Storage & Reheating
Once cooled, wrap the butternut squash bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices for up to three months. To reheat, simply pop slices in the toaster or warm them in the microwave for a few seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Butternut Squash Bread contains roughly 571 calories, with 5g protein, 51g carbohydrates, and 41g fat. It is an excellent source of dietary fiber (44% of the Daily Value) and vitamin C (20% of the Daily Value), and a good source of iron and protein. It also contributes 12g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh butternut squash instead of cooked?
Yes, you can use fresh butternut squash. Just peel, cube, and steam or roast it until tender, then mash or puree it before adding to the batter. This ensures your bread has the right moisture content and flavor.
How do I know when the bread is done baking?
To check if the butternut squash bread is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, the bread is ready. If there’s wet batter on the toothpick, continue baking for a few more minutes and check again.
Can I make this recipe gluten-free?
Absolutely! To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum as it helps provide structure. You may need to adjust the baking time slightly, so keep an eye on the bread as it bakes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).