Butternut Squash Bread

Butternut squash loaf head on with a slice removed.

5 from 1 vote

A perfectly spiced Butternut Squash Bread that is easy to make. Made with whole wheat flour and applesauce for a delicious treat all year.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast, Snack

Cuisine: North Amercian

Keyword: Butternut Squash Bread, Butternut Squash Recipes, Quick Bread recipes, Squash Bread

Servings: slices

Calories: 418kcal

Author: Alisa Infanti

Ingredients

2 eggs
1 cup vegetable oil
½ cup light brown sugar
¾ cup granulated sugar
1 ½ cups pureed roasted butternut squash
½ cup orange juice
⅓ cup unsweetened apple sauce
1 ¾ cup whole wheat flour
1 tsp baking soda
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt

Instructions

Preheat oven to 350°F. Lightly grease a loaf pan and/or line it with parchment paper and set aside.
In a medium bowl whisk the egg and oil together. Add the sugars and mix until blended.
Add the applesauce, pureed squash and orange and mix until combined.
Sift the flour, baking soda, salt and spices into the wet ingredients and mix just until combined.
Pour the butternut squash bread batter into the prepared loaf pan and bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let cool completely in the pan before removing it from the pan to avoid breakage or tearing.

Notes

Storage and Freezing

Store your butternut squash loaf at room temperature for up to 2 days or in the fridge for up to a week. In both cases, you’ll want to have it wrapped tightly in plastic wrap.

You can also freeze any leftovers. Wrap tightly in plastic wrap, then foil, to prevent freezer burn. Freeze for up to 3 months, thaw overnight in the fridge or on the counter for a few hours, and enjoy.

Nutrition