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Butternut Squash Bread

Butternut Squash  Bread created by Outta Here

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.

Ready In:
1hr 10mins
Yields:
Units:

ingredients

directions

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

@BakinBaby
Contributor
@BakinBaby
Contributor
"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."
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  1. 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.
    Reply
  2. Outta Here
    Butternut Squash  Bread Created by Outta Here
    Reply
  3. Outta Here
    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.
    Reply
  4. Jacque mamma of 2
    I used butternut squash and coconut pudding. I thought this came out really oily and did not have enough squash. Thanks though.
    Reply
  5. cookn4mytwins
    My house smelled sooo good while this was baking. I couldn't wait to have a piece! I used butternut squash and french vanilla pudding. Very good bread!
    Reply
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