Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This recipe was originally designed to be made from either squash or pumpkin, after a few pour reviews, I discovered canned pumpkin to be too heavy, so I'm omitting the substitution of pumpkin puree. I make this bread every year and hope others with buttenut in their garden will give it a try.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Place flour, soda, salt, spices and dry pudding mix in bowl.
  3. Beat eggs well in another bowl, add oil, sugar, squash and vanilla to beaten eggs.
  4. Combine squash mixture with flour mixture by hand. Mix until just moist.
  5. Stir in chopped nuts.
  6. Pour into greased large loaf pan.
  7. Bake at 350°F for 1 hour or till knife comes out clean.


Most Helpful

This bread was great, I loved the rich flavor. I had some frozen squash, so I used that and it turned out nice. This will make a nice addition to my holiday gift trays.

GardenCook November 23, 2008

Sorry, this just didn't work for me. It IS moist as stated, but also heavy and too sweet. I think some baking powder is needed, as it didn't raise much. I also think it has too much oil.

Outta Here September 07, 2008

I used butternut squash and coconut pudding. I thought this came out really oily and did not have enough squash. Thanks though.

Jacque mamma of 2 October 26, 2007

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