Butternut Squash Bread

READY IN: 1hr 10mins
Recipe by BakinBaby

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.

Top Review by GardenCook

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.

Ingredients Nutrition

Directions

  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.

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