Description
This homemade Butternut Squash Bread is a moist, flavorful treat perfect for autumn. Made with pureed butternut squash, warm spices like cinnamon and nutmeg, and a hint of orange juice, this bread offers a delightful blend of sweet and spiced flavors. Easy to prepare and wonderfully aromatic, it’s an ideal snack or breakfast option that highlights seasonal ingredients.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups (220 g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 ½ teaspoons ground cinnamon
Wet Ingredients
- ½ cup (120 mL) vegetable oil (or other neutral-tasting oil)
- ¾ cup (150 g) granulated white sugar
- ½ cup (107 g) packed light brown sugar
- 2 large eggs (room temperature)
- 1 ½ cups (341 g) butternut squash puree
- ¼ cup (60 mL) orange juice (or water)
Instructions
- Prepare Butternut Squash Puree: Cut a butternut squash in half and remove seeds. Drizzle with a little oil, place flesh side down on a parchment-lined baking sheet, and roast at 400°F (204°C) for 45-60 minutes until tender. Let cool, then scrape out the flesh and puree it in a food processor. Alternatively, use canned butternut squash puree.
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease a 9×5 inch loaf pan with non-stick spray, butter, or line it with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, salt, nutmeg, cloves, ginger, and cinnamon until evenly distributed.
- Combine Wet Ingredients: In a separate large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, butternut squash puree, and orange juice until smooth and well combined.
- Mix Wet and Dry: Add the dry ingredients to the wet ingredients and gently mix with a spatula until just combined. Do not overmix to prevent a dense bread.
- Bake the Bread: Pour the batter into the prepared loaf pan and bake for 60-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Remove the bread from the oven and allow it to cool completely in the pan on a wire rack before slicing and serving.
- Storage: Store the bread covered at room temperature for up to 2 days or refrigerate for up to 1 week to maintain freshness.
Notes
- This bread is wonderfully moist and easy to make, making it ideal for fall snacking or breakfast.
- The warm spices and hint of orange juice beautifully complement the natural sweetness of butternut squash.
- You can use canned butternut squash puree as a convenient shortcut without sacrificing flavor.
- Make sure not to overmix the batter to keep the bread light and fluffy.
- Store the bread properly to maintain moisture and freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 329 kcal
- Sugar: 26 g
- Sodium: 204 mg
- Fat: 11 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 27 mg
