If you’ve ever grown zucchini, you’ve heard all the jokes about too much of a good thing. Chances are, you’ve baked your share of zucchini bread. Well, this winter squash bread is one recipe that will have you checking your cold storage for more squash to bake with.
There’s something almost magical about adding pureed squash to a bread. It makes the whole thing so moist, hearty, and satisfying. And this is a recipe with lots of flexibility. You can change up the spices to give your bread more of a savory taste.
However you season it, winter squash bread is almost closer to cake than bread. Serve it on its own or on the side with a homestyle breakfast. Toast it; its cake-like texture means it can hold its own in the toaster.
What about French toast? What about coffee and winter squash bread topped with cream cheese or served as dessert with ice cream? Chances are, you won’t run out of options with this bread.
It will keep for up to a week in the fridge—but we’re betting it won’t last that long. Oh, and by the way—you can freeze another loaf for later. Have it ready and waiting for the next special occasion—or for a day when you just need something yummy to go with your coffee.Print
Winter Squash Bread
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!
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves 12 1x
- Category: Bakery
- 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
- Preheat over to 350 degrees F.
- Grease a 9×5-inch loaf pan.
- Combine flour, baking soda, salt, and spices in a mixing bowl and whisk together.
- In another bowl, combine the squash puree, eggs, oil, water (or orange juice), and white and brown sugars. Stir until thoroughly mixed.
- Add the dry ingredients to the wet ingredients and stir until just combined; do not over-mix.
- Pour the batter into the loaf pan.
- Bake for 55 to 65 minutes, until a wooden pick inserted in the middle of the loaf comes out clean.
- Put the loaf pan on a cooling rack and allow the bread to cool completely before removing it from the pan.
- 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.
- Make muffins instead. This recipe will make about 16 muffins. Bake for about 20 minutes at the same oven temperature.
- Add-ins: add a cup of chocolate chips, your favorite nuts, or dried cranberries for an extra flavor boost.
Have you tried this recipe? It’s a delicious bread for breakfast, a snack, or even for dessert. Let us know how it turned out for you!