Butternut Squash Quick Bread

Butternut Squash Quick Bread created by halleahk

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.

Ready In:
1hr 10mins
Serves:
Yields:
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ingredients

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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RECIPE MADE WITH LOVE BY

@Chris from Kansas
Contributor
@Chris from Kansas
Contributor
"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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  1. 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.
  2. Sandra W.
    For Christmas, I usually make two different kinds of bread in mini loaf pans to give as gifts. My neighbor gave us two large butternut squash + 2 small ones so I decided to give this recipe and try. I doubled the recipe. My taste testers loved it. The only thing I would do different is to add more cinnamon and nutmeg or maybe use pumpkin pie spice instead. Will most likely make it again!
  3. Jolynn L.
    A friend gifted me with several butternut squash, something I had never cooked with.. This recipe turned out perfectly!
  4. 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.
  5. 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.
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