Winter Squash Bread

I never thought I’d be the type of person to get excited about squash. But here I am, grinning like a fool as I pull yet another loaf of Winter Squash Bread from the oven. It all started last fall when my neighbor dropped off a bushel of squash from her garden. I stood in my kitchen, surrounded by these odd-shaped gourds, wondering what on earth I was going to do with them all.

That’s when I remembered my grandmother’s old recipe box. Tucked between her famous apple pie and a suspicious-looking “jellied salad” was a recipe for squash bread. I figured, why not give it a shot? Little did I know, this humble experiment would lead to a full-blown obsession.

Now, every weekend, you’ll find me in the kitchen, elbow-deep in squash puree, tweaking and perfecting my Winter Squash Bread recipe. It’s become my go-to for everything from lazy Sunday breakfasts to last-minute potluck contributions. And let me tell you, it’s never let me down.

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The Secret’s in the Squash

Now, let’s talk ingredients of this Winter Squash Bread. The star of the show, of course, is our humble winter squash. I’ve tried this recipe with butternut, acorn, and even kabocha squash, and they all work like a charm. The squash adds moisture, a subtle earthy sweetness, and a gorgeous golden color that’ll make your Instagram followers drool with envy.

But the real magic happens when you mix in those warm, cozy spices. We’re talking cinnamon, nutmeg, ginger, and cloves – it’s like a fall scented candle, but you can actually eat it! And let’s not forget the secret weapon: a splash of orange juice. I know, I know, it sounds weird, but trust me on this one. It adds just a hint of citrusy brightness that’ll make you go, “Ooh, what’s that?”

Winter Squash Bread

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Use the winter squash of your choice to bake up this light and sweet Winter Squash Bread. Serve it for breakfast or dress it up with ice cream for dessert!

• Author: Norann Oleson
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: Serves 12 1x
• Category: Bakery

Ingredients

Scale 1x2x3x

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 3/4 cup granulated white sugar
• 1/2 cup packed brown sugar—light or dark, your choice
• 2 eggs
• 1 1/2 cups pureed squash—butternut, acorn, etc.
• 1/4 cup water or orange juice

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Instructions

1. Preheat over to 350 degrees F.
2. Grease a 9×5-inch loaf pan.
3. Combine flour, baking soda, salt, and spices in a mixing bowl and whisk together.
4. In another bowl, combine the squash puree, eggs, oil, water (or orange juice), and white and brown sugars. Stir until thoroughly mixed.
5. Add the dry ingredients to the wet ingredients and stir until just combined; do not over-mix.
6. Pour the batter into the loaf pan.
7. Bake for 55 to 65 minutes, until a wooden pick inserted in the middle of the loaf comes out clean.
8. Put the loaf pan on a cooling rack and allow the bread to cool completely before removing it from the pan.
9. Bread will stay fresh, wrapped tightly, at room temperature for two days, or in the fridge for up to a week—if it lasts that long.

The key to this recipe is to really drain that squash puree. I’m talking colander, cheesecloth, maybe even a few encouraging words to coax out that extra moisture. Trust me, your bread will thank you for it. Oh, and don’t even think about skipping the “let it cool completely” step. I know it’s torture to smell that amazing aroma and not immediately dive in, but patience is a virtue, my friends. A virtue that rewards you with perfectly sliceable, non-gummy bread.

Tips and Tricks for Winter Squash Bread Success

Now, I know not everyone has a squash farm in their backyard (though if you do, can we be friends?), so feel free to use canned pumpkin puree in a pinch. Just make sure it’s 100% pumpkin, not the pre-spiced pie filling. We’re flavor artists here, not cheaters!

If you’re feeling adventurous, try swapping out some of the all-purpose flour for whole wheat. It adds a nutty flavor that pairs beautifully with the squash. And for my gluten-free friends, I’ve had great success with a 1:1 gluten-free flour blend. The squash helps keep things moist, so you won’t end up with a loaf that doubles as a doorstop.

Oh, and here’s a pro tip: this bread freezes like a dream. I always make a double batch and stash one loaf in the freezer. It’s like a gift from past you to future you. Trust me, your future self will thank you when you’re craving a slice of autumn comfort in the middle of February.

For my friends with dietary restrictions, I’ve got you covered. If you’re gluten-free, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. I’ve had great results with Bob’s Red Mill 1-to-1 Baking Flour. Just remember that gluten-free flours can absorb moisture differently, so you might need to adjust the liquid slightly.

For egg allergies, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel for 5 minutes) for each egg in the recipe. It works surprisingly well in this bread!

If you’re avoiding dairy, feel free to swap out the butter for coconut oil or your favorite plant-based butter substitute. The bread might have a slightly different flavor, but it’ll still be delicious.

And for my friends watching their sugar intake, I’ve successfully made this bread with a mixture of monk fruit sweetener and applesauce. It doesn’t brown quite the same as with regular sugar, but the taste is still spot-on.

Serving Up Squash-tastic Goodness

When it comes to serving, this Winter Squash Bread is a total overachiever. It’s perfect for breakfast, sure, but it also makes a great afternoon snack or a not-too-sweet dessert. Slather it with some cream cheese for an indulgent treat, or toast it and top it with a dollop of yogurt for a healthier option. I’ve even been known to use it for French toast when I’m feeling extra fancy. (Spoiler alert: it’s amazing.)

The first time I served this bread to my family, I thought they might stage an intervention for my squash addiction. But one bite in, and they were hooked. My kids now request it for breakfast every weekend, and my husband may or may not have been caught sneaking slices in the middle of the night. As for my friends, let’s just say I’ve become the most popular person at potlucks. Who knew squash could be such a social lubricant?

So there you have it, folks – my ode to Winter Squash Bread. It’s more than just a recipe; it’s a way of life. A delicious, squash-filled life. So why not give it a try? Grab a squash (or a can of pumpkin), preheat that oven, and get ready to fall in love.

Remember, in the world of baking, there are no mistakes – only unexpected muffins. So go forth and conquer that squash!

By the way, our Winter Squash Gardening Guide is now available. Squash has been a popular crop for 10,000 years, and with our guide, you’ll have everything you need to know about growing and enjoying squash of many varieties — from planting to eating!

And hey, if you do make it, drop me a comment and let me know how it turned out. Did you stick to the recipe, or did you go rogue with some crazy additions? (Chocolate chips, anyone?) I’m always looking for new ways to elevate my squash game!