Butternut Squash Quick Bread

"Whether you like squash or not, you really should try this bread. You will be glad you did. It is similar to pumpkin bread, but so much better. It is very moist and flavorful. The recipe is from my mom. She used to make it years ago for the holidays and I still have fond memories."
 
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photo by halleahk photo by halleahk
photo by halleahk
photo by SYLVIA F. photo by SYLVIA F.
Ready In:
1hr 10mins
Ingredients:
11
Yields:
2 loaves
Serves:
24
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ingredients

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directions

  • Combine dry ingredients in one bowl.
  • Combine wet ingredients in another bowl.
  • Add dry ingredients to wet and mix just until combined.
  • Put in two ungreased loaf pans.
  • Bake at 350 for 1 hour or until toothpick inserted in center comes out clean.

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Reviews

  1. gmoore436
    This was a great recipe! Although modified for high altitude, I didn't change a thing and it was delicious. Different flavor than pumpkin but lighter. This is one I'm saving in my recipe box.
     
  2. kridenour414
    Very Good Recipe! The bread is very moist and just the right amount of spices. I added a chopped apple for added flavor. I definately will use this recipe again.
     
  3. Marie B.
    I don't normally leave reviews but I made an account just for this. This recipe has become a absolute favorite of my family and neighbors. I have found that if you have picky eaters you can add one mashed banana into the squash mix (just make sure it is two cups of mashed whatever you use) or you can substitute banana totally. I don't add the nuts because of picky eaters. Thank you for this great recipe. Fyi: One batch makes me 3 loaves.
     
  4. Joygirl
    I was so excited to find this easy recipe. My sister warned me that substituting butternut for pumpkin in pumpkin bread recipes left the bread too dry. But this was fantastically moist and yummy! We used walnuts and added chocolate chips because everything is better with chocolate.
     
  5. Shelbyville Cook
    Wonderful!! I really like pumpkin bread, but this is better. The texture is almost like a cake, I think you could put it in a bundt pan and do just fine. I did reduce the nutmeg by half because I'm not a huge nutmeg fan. I used raisins, but next time I will use a combo of raisins and nuts.
     
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Tweaks

  1. Joygirl
    I was so excited to find this easy recipe. My sister warned me that substituting butternut for pumpkin in pumpkin bread recipes left the bread too dry. But this was fantastically moist and yummy! We used walnuts and added chocolate chips because everything is better with chocolate.
     
  2. SYLVIA F.
    The original recipe is good but I always add my own footprint to any recipe I find. A few modifications I made; 1 cup Light Brown Sugar, 1 cup Coconut Sugar, 1/2 cup White Sugar, 2/3 cup 1% Milk instead of water, Pumpkin Spice instead of Nutmeg, 1/3 cup of Rum, 1/2 cup more flour, and 1/2 cup Grapeseed Oil, 1/2 cup Vegetable Oil.
     
    • Review photo by SYLVIA F.
    • Review photo by SYLVIA F.
  3. Jolynn L.
    I only have one loaf pan and made crumb top muffins with the remaining batter, which turned out to be amazing. I baked the muffins for about 25 minutes.
     
  4. StephB
    I made this bread with splenda instead of sugar and substituted 1/2 of the oil with applesauce. It turned out great. The next time that I make this I would probably add some more spices (maybe some cloves or allpice). But this recipe is a keeper!!! Thanks Chris.
     

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