Butternut Squash Quick Bread
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This homemade Butternut Squash Quick Bread is super moist, easy to make, full of warm fall spices, and topped with crunchy raw sugar!
This Butternut Squash Quick Bread is the perfect recipe to make if you want a change from the typical fall flavors like apple and pumpkin! It’s super moist and fluffy, full of warm spices and so easy to make in just 4 simple steps.
Looking for more cozy fall baking recipes? Try my Pumpkin Coffee Cake Cookies, Brown Butter Apple Blondies or Maple Oat Scones!
Ingredient Breakdown
All-purpose flour – this gives the quick bread structure.
Baking soda & baking powder – both leaveners are needed to help the pumpkin bread rise.
Cinnamon, nutmeg & ginger – needed to help give the bread its flavor.
Butternut squash puree – adds flavor and moisture.
Vegetable oil – adds moisture and makes the bread soft!
Granulated & brown sugar – sweetens and tenderizes the bread. The brown sugar makes it extra moist! Either light or dark brown sugar will work.
Eggs – helps bind the ingredients.
Vanilla extract and salt – enhances flavor.
How To Make Butternut Squash Quick Bread
1. In a small bowl, whisk together the all-purpose flour, baking powder, cinnamon, baking soda, salt, nutmeg and ginger. Set aside.
2. In a medium bowl, whisk the butternut squash puree, granulated sugar, vegetable oil, brown sugar, eggs and vanilla extract until smooth and well combined.
3. Fold the dry ingredients into the wet ingredients until just combined.
4. Pour the batter into the prepared loaf pan then sprinkle with raw sugar. Bake bread at 350°F for 60-65 minutes or until a toothpick comes out clean. Store Butternut Squash Quick Bread in an airtight container for up to 5 days at room temperature.
Pro Tips For Butternut Squash Quick Bread
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix your batter! This will cause too much gluten development which will make the texture of the bread rubbery and gross.
- Sprinkle raw sugar on top of the bread to get a crunchy top! You could also use sparkling sugar.
- Make sure your parchment paper hangs over the sides of the loaf pan for easy removal after baking!
- Let the quick bread cool for a little bit before slicing! If the bread is too warm it will fall apart.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Butternut Squash Quick Bread
Equipment
- 9×5 inch loaf pan
Ingredients
- 240 g (2 cups) all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp nutmeg
- ¼ tsp ginger
- 360 g (1 1/2 cups) butternut squash puree
- 200 g (1 cup) granulated sugar
- 120 g (1/2 cup) vegetable oil
- 100 g (1/2 cup) brown sugar
- 2 eggs
- 1 tsp vanilla extract
- raw sugar for topping optional
Instructions
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan and line with parchment paper.
- In a small bowl, whisk together the all-purpose flour, baking powder, cinnamon, baking soda, salt, nutmeg and ginger. Set aside.
- In a medium bowl, whisk the butternut squash puree, granulated sugar, vegetable oil, brown sugar, eggs and vanilla extract until smooth and well combined.
- Fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan then sprinkle with raw sugar. Bake bread for 60-65 minutes or until a toothpick comes out clean.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Butternut Squash Quick Bread in an airtight container for up to 5 days at room temperature.
- Nutrition: the provided nutritional information is an estimate for the entire bread. Please read my Nutrition Disclaimer for more information.
