butternut squash bread recipes

29+ Creative Butternut Squash Bread Recipes to Try This Fall

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Butternut squash is one of the most versatile and delicious vegetables to incorporate into your baking.

From sweet and spicy loafs to savory creations, this squash lends a moist and tender texture to breads of all kinds.

Whether you’re baking for a special occasion or just looking for a comforting snack, butternut squash bread recipes offer a perfect blend of natural sweetness and rich flavors.

In this article, we’ve rounded up over 29 amazing recipes for you to try, each offering unique twists that highlight the squash’s earthy sweetness.

Whether you’re a fan of classic butternut squash bread, looking for a savory twist with cheese and herbs, or craving a decadent dessert-style loaf with chocolate chips, you’ll find something to satisfy your tastebuds.

So, grab your mixing bowls and let’s get baking!

29+ Creative Butternut Squash Bread Recipes to Try This Fall

From sweet to savory, butternut squash bread is an incredibly adaptable recipe that can be enjoyed any time of the year.

The soft, moist texture provided by the squash ensures that each loaf is perfectly tender, while the subtle flavors of the squash pair beautifully with spices, herbs, and even chocolate.

Whether you’re an experienced baker or a novice looking to try something new, these 29+ butternut squash bread recipes will inspire your next baking adventure.

Not only are they delicious, but they are a fantastic way to incorporate seasonal ingredients into your meals, making them a great choice for fall and beyond.

So, get creative and explore the endless possibilities of butternut squash bread today!

Classic Butternut Squash Bread

This classic butternut squash bread is perfect for fall, combining the natural sweetness of roasted butternut squash with warm spices like cinnamon and nutmeg. It’s moist, flavorful, and easy to make, making it an ideal treat for breakfast, dessert, or an afternoon snack. The soft texture of this bread will have everyone asking for seconds.

  • Ingredients:
    • 2 cups mashed roasted butternut squash
    • 1 ¾ cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground ginger
    • 1 cup sugar
    • ½ cup vegetable oil
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ½ cup chopped walnuts (optional)
  • Instructions:
    1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
    3. In a large bowl, combine the mashed butternut squash, sugar, vegetable oil, eggs, and vanilla extract. Mix well until smooth.
    4. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the walnuts if using.
    5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
    6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This classic butternut squash bread is an autumn favorite with its perfect balance of flavors and textures. The roasted squash brings a natural sweetness that pairs beautifully with the warm spices. Whether enjoyed with a cup of tea or as a comforting snack, this bread is sure to bring warmth to any occasion. Don’t forget to share it with friends and family – it’s the perfect recipe for cozy gatherings.

Butternut Squash and Chocolate Chip Bread

This rich and indulgent butternut squash and chocolate chip bread is a twist on the classic recipe. The moist, tender bread is complemented by the sweetness of butternut squash and the irresistible addition of chocolate chips. It’s a delightful treat that brings together two beloved flavors in a perfect blend of savory and sweet.

  • Ingredients:
    • 1 ½ cups butternut squash puree
    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon cinnamon
    • ½ teaspoon vanilla extract
    • ½ cup sugar
    • 2 eggs
    • ½ cup vegetable oil
    • 1 cup semi-sweet chocolate chips
    • ½ cup chopped pecans (optional)
  • Instructions:
    1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
    3. In a separate bowl, whisk the eggs, sugar, vegetable oil, and vanilla extract until smooth.
    4. Stir in the butternut squash puree, then fold in the dry ingredients until combined.
    5. Gently fold in the chocolate chips and pecans if using.
    6. Pour the batter into the prepared loaf pan and spread it evenly.
    7. Bake for 60-70 minutes, or until a toothpick comes out clean.
    8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This butternut squash and chocolate chip bread offers a delightful contrast between the rich, tender texture of the squash and the sweet chocolate chips. The added pecans give it a slight crunch, adding an extra dimension of flavor. This bread is perfect for satisfying a sweet tooth or adding a fun twist to your traditional fall baking recipes. It’s a must-try for chocolate lovers!

Butternut Squash Bread with Maple Glaze

For an extra touch of sweetness, this butternut squash bread is topped with a decadent maple glaze that adds a rich, caramelized flavor. The combination of butternut squash, cinnamon, and maple makes this bread irresistibly flavorful. It’s a great option for fall brunches, holiday gatherings, or as a special homemade gift.

  • Ingredients for the Bread:
    • 2 cups mashed butternut squash
    • 1 ¾ cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon cinnamon
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 1 cup brown sugar
    • ½ cup vegetable oil
    • ½ cup chopped pecans (optional)
  • Ingredients for the Maple Glaze:
    • ½ cup powdered sugar
    • 2 tablespoons maple syrup
    • 1 tablespoon milk
    • Pinch of salt
  • Instructions:
    1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
    3. In a large bowl, combine the mashed butternut squash, eggs, brown sugar, vegetable oil, and vanilla extract. Mix until smooth.
    4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the pecans if using.
    5. Pour the batter into the prepared loaf pan and smooth the top.
    6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    7. While the bread is cooling, make the maple glaze by whisking together the powdered sugar, maple syrup, milk, and a pinch of salt until smooth.
    8. Once the bread has cooled completely, drizzle the glaze over the top.

This butternut squash bread with maple glaze is an indulgent and flavorful twist on a classic recipe. The sweet maple glaze enhances the bread’s natural flavors, creating a dessert that feels luxurious without being overly heavy. Perfect for any autumn occasion, this bread is sure to be a hit with anyone who loves a rich, spiced treat. Make sure to enjoy a slice with a warm cup of coffee for the ultimate fall experience!

Butternut Squash and Cinnamon Swirl Bread

This butternut squash and cinnamon swirl bread combines the rich flavor of butternut squash with the cozy warmth of cinnamon. The cinnamon swirl running through the bread adds a delightful surprise in every bite, making it a perfect combination of moistness and sweetness. Great for breakfast, dessert, or an afternoon snack, this bread will quickly become a family favorite.

  • Ingredients:
    • 1 ½ cups mashed roasted butternut squash
    • 1 ¾ cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon vanilla extract
    • 1 cup sugar
    • 2 large eggs
    • ½ cup vegetable oil
    • ¼ cup brown sugar (for the swirl)
    • 1 teaspoon ground cinnamon (for the swirl)
  • Instructions:
    1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of cinnamon.
    3. In a large bowl, whisk together the mashed butternut squash, sugar, vegetable oil, eggs, and vanilla extract until smooth.
    4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
    5. In a small bowl, mix together the brown sugar and 1 teaspoon of cinnamon for the swirl.
    6. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Pour the remaining batter on top, then sprinkle the rest of the cinnamon-sugar mixture over the top.
    7. Use a knife to swirl the cinnamon-sugar into the batter in a figure-eight motion.
    8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This butternut squash and cinnamon swirl bread combines the earthy flavors of squash with the comforting taste of cinnamon, making each slice a warm, cozy treat. The cinnamon swirl adds a special touch, bringing both texture and flavor to this already delicious bread. Whether served as a comforting breakfast or a sweet dessert, it’s the perfect way to enjoy the flavors of fall in every bite.

Butternut Squash and Apple Bread

This butternut squash and apple bread takes the classic squash bread to a new level by adding chunks of sweet apples. The combination of squash, apples, and cinnamon creates a mouthwatering fall-inspired loaf that is both moist and fragrant. This bread pairs wonderfully with a cup of tea or coffee and is perfect for sharing at family gatherings or holiday brunches.

  • Ingredients:
    • 2 cups mashed roasted butternut squash
    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon vanilla extract
    • 1 cup sugar
    • 2 large eggs
    • ½ cup vegetable oil
    • 1 apple, peeled and chopped
    • ½ cup chopped walnuts (optional)
  • Instructions:
    1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
    3. In a large bowl, mix the mashed butternut squash, sugar, vegetable oil, eggs, and vanilla extract until smooth.
    4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
    5. Gently fold in the chopped apple and walnuts if using.
    6. Pour the batter into the prepared loaf pan and smooth the top.
    7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The addition of apples in this butternut squash bread takes it from good to extraordinary. The juicy apples provide a burst of freshness that perfectly complements the rich squash and warming spices. This bread is a delightful treat to share during the fall months, offering a delicious balance of flavors and textures that everyone will enjoy. It’s a great way to celebrate the season’s harvest in one delicious loaf.

Butternut Squash and Coconut Bread

This butternut squash and coconut bread is a tropical twist on the traditional autumn squash bread. The moist bread is infused with the sweet flavor of roasted squash and the nutty, slightly chewy texture of shredded coconut. A touch of vanilla and cinnamon adds warmth, making this bread an irresistible treat for any occasion.

  • Ingredients:
    • 1 ½ cups mashed roasted butternut squash
    • 1 ¾ cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon vanilla extract
    • 1 cup sugar
    • 2 large eggs
    • ½ cup vegetable oil
    • ½ cup unsweetened shredded coconut
    • ½ cup chopped pecans (optional)
  • Instructions:
    1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
    3. In a large bowl, combine the mashed butternut squash, sugar, vegetable oil, eggs, and vanilla extract until smooth.
    4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
    5. Fold in the shredded coconut and pecans if using.
    6. Pour the batter into the prepared loaf pan and smooth the top.
    7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This butternut squash and coconut bread offers a unique twist on the classic, with the coconut adding a delightful texture and tropical flair. The bread is incredibly moist, thanks to the squash, while the coconut brings both flavor and chewiness to each bite. It’s perfect for those looking to try something a little different, making it an excellent option for brunch or dessert. The tropical vibe of this bread will surely bring a new level of enjoyment to your baking routine.

Butternut Squash and Gingerbread Loaf

This butternut squash and gingerbread loaf is a perfect combination of earthy squash and bold, aromatic spices. With the flavors of ginger, cinnamon, and molasses, this bread has a warm, comforting taste that’s ideal for the holidays or any cozy autumn day. The rich and moist texture of the loaf will have everyone coming back for a second slice.

  • Ingredients:
    • 2 cups mashed roasted butternut squash
    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ½ cup brown sugar
    • 2 large eggs
    • ½ cup vegetable oil
    • ½ cup molasses
    • 1 teaspoon vanilla extract
  • Instructions:
    1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves.
    3. In a large bowl, combine the mashed butternut squash, brown sugar, eggs, vegetable oil, molasses, and vanilla extract. Mix well until smooth.
    4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
    5. Pour the batter into the prepared loaf pan and smooth the top.
    6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    7. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This butternut squash and gingerbread loaf is a perfect balance of sweetness and spice, with the rich flavors of molasses and ginger creating a holiday-inspired treat. The butternut squash ensures that the bread remains wonderfully moist and tender. It’s a delicious and unique way to use squash in your baking, and it will fill your home with the warm, inviting smells of fall. Serve it with a cup of tea or coffee for a cozy afternoon.

Butternut Squash and Zucchini Bread

A perfect combination of vegetables, this butternut squash and zucchini bread is incredibly moist and tender. The addition of zucchini gives the bread a subtle freshness, while the squash adds sweetness and richness. A hint of cinnamon and nutmeg makes it a perfect fall treat that is light yet flavorful. Ideal for breakfast or an afternoon snack!

  • Ingredients:
    • 1 cup mashed roasted butternut squash
    • 1 cup grated zucchini (squeezed to remove excess moisture)
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • 1 cup sugar
    • 2 large eggs
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • ½ cup chopped walnuts (optional)
  • Instructions:
    1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
    3. In a large bowl, combine the mashed butternut squash, grated zucchini, sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth.
    4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts, if using.
    5. Pour the batter into the prepared loaf pan and smooth the top.
    6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This butternut squash and zucchini bread is an excellent way to enjoy the flavors of fall while incorporating some healthy vegetables into your baking. The zucchini adds moisture and a delicate freshness, while the squash gives the bread its rich, sweet flavor. It’s the perfect bread to serve at breakfast, or as a light snack throughout the day. The subtle spices round out the flavors, making it a comforting and delightful treat.

Butternut Squash and Pecan Bread

This butternut squash and pecan bread brings together the richness of roasted squash and the nutty crunch of toasted pecans. The earthy flavor of squash perfectly complements the crunchy texture of pecans, creating a delightful contrast. It’s a great fall-inspired bread that can be served for breakfast, dessert, or as a snack with a cup of hot cider.

  • Ingredients:
    • 2 cups mashed roasted butternut squash
    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 cup sugar
    • 2 large eggs
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • 1 cup chopped pecans (plus extra for topping)
  • Instructions:
    1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
    3. In a large bowl, combine the mashed butternut squash, sugar, eggs, vegetable oil, and vanilla extract. Mix well until smooth.
    4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
    5. Fold in the chopped pecans.
    6. Pour the batter into the prepared loaf pan and smooth the top.
    7. Sprinkle extra chopped pecans on top for a crunchy finish.
    8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This butternut squash and pecan bread is an incredible blend of flavors and textures. The rich, smooth squash pairs beautifully with the crunch of pecans, while the spices add warmth to the loaf. It’s the perfect recipe for showcasing the best of fall flavors and makes a wonderful addition to any autumn meal or gathering. The pecans on top provide an extra layer of texture, making this bread a satisfying and delicious treat.

Butternut Squash and Chocolate Chip Bread

This butternut squash and chocolate chip bread is a decadent treat that combines the richness of roasted squash with the sweetness of chocolate chips. The moist, tender crumb of the bread is elevated by the bursts of melty chocolate in every bite. Perfect for breakfast, dessert, or as a snack, this loaf is a crowd-pleaser for both squash lovers and chocolate fans alike.

  • Ingredients:
    • 1 ½ cups mashed roasted butternut squash
    • 1 ¾ cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ cup sugar
    • 1 cup chocolate chips
    • 2 large eggs
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
  • Instructions:
    1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
    3. In a large bowl, mix the mashed butternut squash, sugar, eggs, vegetable oil, and vanilla extract until smooth.
    4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
    5. Fold in the chocolate chips.
    6. Pour the batter into the prepared loaf pan and smooth the top.
    7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The combination of butternut squash and chocolate chips in this bread is truly a match made in heaven. The rich squash adds moisture, while the chocolate chips bring a sweet surprise with each bite. This loaf is perfect for satisfying your sweet tooth, and it’s a great way to sneak some veggies into a dessert. Whether you’re enjoying it for breakfast or as a treat in the afternoon, this butternut squash and chocolate chip bread will be a hit.

Butternut Squash and Banana Bread

This butternut squash and banana bread is a flavorful twist on the classic banana bread. The natural sweetness of mashed bananas blends wonderfully with the subtle flavor of butternut squash, creating a moist and delicious loaf. With hints of cinnamon and nutmeg, this bread is the perfect comfort food for cooler months, great for breakfast or a snack.

  • Ingredients:
    • 1 cup mashed roasted butternut squash
    • 1 cup mashed ripe bananas (about 2 bananas)
    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • 1 cup sugar
    • 2 large eggs
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • ½ cup chopped walnuts (optional)
  • Instructions:
    1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
    3. In a large bowl, combine the mashed butternut squash, mashed bananas, sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth.
    4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
    5. Fold in the chopped walnuts if using.
    6. Pour the batter into the prepared loaf pan and smooth the top.
    7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This butternut squash and banana bread is a delightful combination of two naturally sweet and moist ingredients. The bananas add richness, while the squash gives the bread a subtle earthiness that balances perfectly with the spices. This bread is a great way to enjoy a healthy yet indulgent treat, and it’s sure to become a staple in your baking repertoire. Enjoy it for breakfast, as an afternoon snack, or even as a dessert.

Butternut Squash and Carrot Bread

This butternut squash and carrot bread is a vibrant and flavorful loaf that blends the sweetness of roasted squash and carrots with the warmth of cinnamon and nutmeg. It’s a great way to use seasonal vegetables in a dessert-like bread that’s both comforting and nutritious. Perfect for sharing with family and friends, this loaf will add a splash of color to your fall baking.

  • Ingredients:
    • 1 ½ cups mashed roasted butternut squash
    • 1 cup grated carrot
    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • 1 cup sugar
    • 2 large eggs
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • ½ cup chopped walnuts (optional)
  • Instructions:
    1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
    3. In a large bowl, combine the mashed butternut squash, grated carrot, sugar, eggs, vegetable oil, and vanilla extract. Mix well until smooth.
    4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
    5. Fold in the chopped walnuts if using.
    6. Pour the batter into the prepared loaf pan and smooth the top.
    7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This butternut squash and carrot bread is a colorful, flavorful loaf that’s perfect for fall. The natural sweetness of squash and carrots, combined with the warm spices, creates a bread that’s as comforting as it is delicious. The optional walnuts add a bit of crunch and nutty flavor, making each slice a delightful treat. Whether for breakfast, an afternoon snack, or a holiday gathering, this bread is a great way to enjoy the season’s harvest.

Butternut Squash and Apple Cinnamon Bread

This butternut squash and apple cinnamon bread is a comforting loaf that combines the sweetness of apples with the richness of roasted butternut squash. The cinnamon and nutmeg spices enhance the natural flavors of both fruits, creating a delightful autumn-inspired bread. Perfect for chilly mornings or as an afternoon snack, this bread is guaranteed to fill your kitchen with a warm, inviting scent.

  • Ingredients:
    • 1 cup mashed roasted butternut squash
    • 1 cup peeled, grated apple (about 1 large apple)
    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 1 cup sugar
    • 2 large eggs
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • ½ cup chopped walnuts or pecans (optional)
  • Instructions:
    1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
    3. In a large bowl, combine the mashed butternut squash, grated apple, sugar, eggs, vegetable oil, and vanilla extract. Mix well until smooth.
    4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
    5. Fold in the chopped walnuts or pecans if using.
    6. Pour the batter into the prepared loaf pan and smooth the top.
    7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This butternut squash and apple cinnamon bread is a perfect way to enjoy the flavors of fall in a loaf. The apples add a refreshing burst of sweetness, while the squash gives the bread a dense, moist texture. The cinnamon and nutmeg provide the perfect warming spices, making each slice feel like a cozy hug. This bread is wonderful for breakfast or as a snack, and the added walnuts or pecans give it a nice crunch and depth of flavor.

Butternut Squash and Maple Pecan Bread

This butternut squash and maple pecan bread is a decadent treat that blends the earthy sweetness of roasted squash with the rich flavor of maple syrup. Topped with crunchy pecans, this loaf is perfect for a cozy breakfast or an afternoon snack. The natural sweetness from the squash and maple syrup, combined with the buttery richness of the pecans, makes this bread an irresistible fall favorite.

  • Ingredients:
    • 1 ½ cups mashed roasted butternut squash
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ cup maple syrup
    • ½ cup sugar
    • 2 large eggs
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • 1 cup chopped pecans (plus extra for topping)
  • Instructions:
    1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
    3. In a large bowl, combine the mashed butternut squash, maple syrup, sugar, eggs, vegetable oil, and vanilla extract. Mix well until smooth.
    4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
    5. Fold in the chopped pecans.
    6. Pour the batter into the prepared loaf pan and smooth the top.
    7. Sprinkle extra pecans on top of the batter for added crunch.
    8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This butternut squash and maple pecan bread offers a beautiful balance of sweetness and crunch. The maple syrup adds a touch of sophistication, while the roasted butternut squash ensures that the loaf stays incredibly moist. The pecans add both texture and a nutty richness, making each bite utterly satisfying. Serve it warm with a dollop of butter or enjoy it as is—it’s the perfect fall treat!

Butternut Squash and Cranberry Bread

This butternut squash and cranberry bread brings together the savory-sweetness of butternut squash with the tart brightness of fresh cranberries. The bread is spiced with cinnamon and nutmeg, creating a flavorful, moist loaf perfect for the holidays. The burst of tart cranberries in every bite adds a refreshing contrast to the soft, dense texture of the bread.

  • Ingredients:
    • 1 ½ cups mashed roasted butternut squash
    • 1 ½ cups fresh cranberries (chopped)
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • 1 cup sugar
    • 2 large eggs
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • ½ cup chopped walnuts (optional)
  • Instructions:
    1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
    3. In a large bowl, combine the mashed butternut squash, sugar, eggs, vegetable oil, and vanilla extract. Mix well until smooth.
    4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
    5. Fold in the chopped cranberries and walnuts if using.
    6. Pour the batter into the prepared loaf pan and smooth the top.
    7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This butternut squash and cranberry bread is a festive and delicious treat that combines the sweetness of squash with the tartness of cranberries. The spices enhance the flavor, making it perfect for holiday gatherings or a cozy winter breakfast. The fresh cranberries provide a burst of flavor, while the squash ensures the loaf stays moist and tender. Whether served for breakfast or dessert, this bread will surely be a hit with everyone who tries it.

Butternut Squash and Coconut Bread

This butternut squash and coconut bread is a tropical twist on traditional autumn breads. The roasted butternut squash adds moisture and sweetness, while the shredded coconut gives the loaf a chewy texture and a subtle coconut flavor. A touch of vanilla and cinnamon rounds out the taste, making it the perfect loaf for those who love the combination of fall flavors with a hint of island flair.

  • Ingredients:
    • 1 ½ cups mashed roasted butternut squash
    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 cup sugar
    • 2 large eggs
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • 1 cup unsweetened shredded coconut
    • ¼ cup chopped macadamia nuts (optional)
  • Instructions:
    1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
    3. In a large bowl, combine the mashed butternut squash, sugar, eggs, vegetable oil, and vanilla extract. Mix well until smooth.
    4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
    5. Fold in the shredded coconut and chopped macadamia nuts if using.
    6. Pour the batter into the prepared loaf pan and smooth the top.
    7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This butternut squash and coconut bread is a delicious fusion of fall and tropical flavors. The richness of the squash pairs wonderfully with the sweet, chewy coconut, making for a moist and flavorful loaf. The added crunch of macadamia nuts (if you choose to include them) provides an extra layer of texture. This bread is perfect for breakfast, afternoon tea, or as a sweet treat to serve during a gathering.

Butternut Squash and Chocolate Chip Bread

A perfect pairing of rich butternut squash and melty chocolate chips, this bread is a sweet indulgence that balances both flavors beautifully. The squash adds moistness and depth to the bread, while the chocolate chips melt into gooey pockets of sweetness throughout the loaf. Ideal for dessert, a snack, or even breakfast, this decadent bread is sure to satisfy any sweet tooth.

  • Ingredients:
    • 1 ½ cups mashed roasted butternut squash
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 cup sugar
    • 2 large eggs
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • 1 cup semisweet chocolate chips
    • ½ cup chopped walnuts or pecans (optional)
  • Instructions:
    1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
    3. In a large bowl, mix together the mashed butternut squash, sugar, eggs, vegetable oil, and vanilla extract. Stir until smooth.
    4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
    5. Fold in the chocolate chips and chopped walnuts or pecans if using.
    6. Pour the batter into the prepared loaf pan and smooth the top.
    7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This butternut squash and chocolate chip bread is a deliciously decadent treat, perfect for satisfying a sweet craving. The combination of squash and chocolate creates a moist and flavorful loaf with bursts of melted chocolate in every bite. It’s perfect for any occasion and will surely become a favorite in your fall baking rotation. Whether served as a dessert or a sweet breakfast, this bread is sure to impress.

Butternut Squash and Gingerbread Loaf

This butternut squash and gingerbread loaf is a rich, spiced treat that combines the comforting flavors of fall and winter in every bite. The butternut squash adds moisture and a subtle sweetness, while the bold spices of ginger, cinnamon, and cloves fill the bread with a warming aroma. This gingerbread-inspired loaf is a fantastic way to enjoy seasonal flavors in a unique and satisfying bread.

  • Ingredients:
    • 1 ½ cups mashed roasted butternut squash
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • ½ teaspoon ground cloves
    • 1 cup dark molasses
    • 2 large eggs
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • ½ cup chopped crystallized ginger (optional)
  • Instructions:
    1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves.
    3. In a large bowl, combine the mashed butternut squash, molasses, eggs, vegetable oil, and vanilla extract. Mix until smooth.
    4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
    5. Fold in the chopped crystallized ginger if using.
    6. Pour the batter into the prepared loaf pan and smooth the top.
    7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This butternut squash and gingerbread loaf is a fragrant, flavorful bread that brings the best of the holidays into a moist, tender loaf. The rich spices of ginger, cinnamon, and cloves pair perfectly with the sweet, earthy squash. The addition of molasses creates a deep, caramel-like sweetness, making each bite a comforting indulgence. This bread is perfect for holiday gatherings, breakfast, or a cozy afternoon snack.

Butternut Squash and Maple Pecan Bread

This butternut squash and maple pecan bread is a delightful fall treat that combines the earthy sweetness of roasted squash with the rich, nutty flavor of toasted pecans. The addition of maple syrup gives the bread a warm, comforting sweetness that’s perfect for the season. The nuts add a satisfying crunch, making this loaf an irresistible choice for breakfast or dessert.

  • Ingredients:
    • 1 ½ cups mashed roasted butternut squash
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 cup maple syrup
    • 2 large eggs
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • 1 cup chopped pecans (toasted)
    • ¼ cup maple sugar (optional for extra maple flavor)
  • Instructions:
    1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
    3. In a large bowl, mix the mashed butternut squash, maple syrup, eggs, vegetable oil, and vanilla extract until smooth.
    4. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
    5. Fold in the toasted pecans and maple sugar (if using).
    6. Pour the batter into the prepared loaf pan and smooth the top.
    7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This butternut squash and maple pecan bread is a perfect combination of sweet and savory flavors, with the maple syrup adding a rich, smooth sweetness that pairs wonderfully with the roasted squash. The toasted pecans give a satisfying crunch that contrasts with the soft, moist texture of the bread. This loaf is ideal for breakfast, brunch, or as a sweet snack during the colder months. It’s a seasonal favorite that’s sure to become a staple in your fall baking routine.

Butternut Squash and Apple Cinnamon Bread

This butternut squash and apple cinnamon bread is a perfect blend of fall flavors. The tender chunks of apple combined with the creamy, sweet squash create a moist, flavorful loaf. Cinnamon, nutmeg, and a touch of brown sugar round out the taste, giving it a classic autumn vibe. This bread is perfect for an afternoon snack, or served warm with a dollop of butter for a comforting treat.

  • Ingredients:
    • 1 ½ cups mashed roasted butternut squash
    • 1 cup peeled and diced apples (preferably tart apples like Granny Smith)
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • 1 cup brown sugar
    • 2 large eggs
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • 1 tablespoon lemon juice
  • Instructions:
    1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
    3. In a large bowl, mix together the mashed butternut squash, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
    4. Gently stir in the diced apples and lemon juice.
    5. Gradually add the dry ingredients to the wet mixture and stir just until combined.
    6. Pour the batter into the prepared loaf pan and smooth the top.
    7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This butternut squash and apple cinnamon bread captures all the comforting flavors of autumn. The sweetness of the squash and apples, along with the warm spices, makes for a moist, flavorful loaf that’s perfect for chilly days. The apples provide a delightful burst of freshness, while the cinnamon and nutmeg create a cozy, spiced aroma that will fill your kitchen. This bread is perfect for sharing with loved ones or enjoying on your own with a hot cup of tea or coffee.

Butternut Squash and Cranberry Orange Bread

This butternut squash and cranberry orange bread is a zesty, tart, and sweet combination that brings together the richness of roasted squash with the brightness of fresh cranberries and the citrusy punch of orange. The cranberries give the bread a burst of tartness, while the orange zest adds a refreshing note. The squash keeps the bread moist and soft, making it a perfect option for breakfast or as a festive holiday treat.

  • Ingredients:
    • 1 ½ cups mashed roasted butternut squash
    • 1 cup fresh or frozen cranberries (chopped if large)
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 cup sugar
    • 2 large eggs
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • 1 tablespoon orange zest
    • 2 tablespoons fresh orange juice
  • Instructions:
    1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
    3. In a large bowl, combine the mashed butternut squash, sugar, eggs, vegetable oil, vanilla extract, orange zest, and orange juice. Mix until smooth.
    4. Gently fold in the chopped cranberries.
    5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
    6. Pour the batter into the prepared loaf pan and smooth the top.
    7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This butternut squash and cranberry orange bread offers a perfect balance of sweet, tart, and citrusy flavors. The roasted squash keeps the bread moist, while the cranberries add a festive, tangy bite. The hint of orange makes the bread refreshing, with a bright, aromatic finish. This loaf is perfect for the holiday season or as a special treat during the fall and winter months. Enjoy it as a breakfast bread, dessert, or snack with a cup of hot tea.

Butternut Squash Banana Bread

This butternut squash banana bread is a twist on the classic banana bread, incorporating the earthy sweetness of roasted butternut squash. The combination of ripe bananas and squash results in a moist, flavorful loaf that’s both hearty and comforting. With a hint of cinnamon and vanilla, this bread is perfect for a healthy snack or breakfast option.

  • Ingredients:
    • 1 ½ cups mashed roasted butternut squash
    • 2 ripe bananas, mashed
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 cup brown sugar
    • 2 large eggs
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • 1 tablespoon lemon juice
  • Instructions:
    1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
    3. In a large bowl, mix the mashed butternut squash, mashed bananas, brown sugar, eggs, vegetable oil, vanilla extract, and lemon juice until smooth.
    4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
    5. Pour the batter into the prepared loaf pan and smooth the top.
    6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This butternut squash banana bread is a unique, flavorful take on the classic recipe, providing a delicious way to enjoy the sweetness of both squash and banana in one loaf. The natural sweetness from the squash and banana pairs perfectly with the warm spices, resulting in a moist, comforting treat that’s ideal for breakfast or as a snack. This bread is a great way to use up overripe bananas while adding a nutritious twist with the butternut squash.

Butternut Squash and Chia Seed Bread

This butternut squash and chia seed bread is a healthy, nutrient-packed option for those who enjoy a loaf with added benefits. The butternut squash lends a naturally sweet and moist texture to the bread, while chia seeds provide a boost of fiber, omega-3 fatty acids, and antioxidants. With a hint of cinnamon and nutmeg, this bread is both nourishing and delicious.

  • Ingredients:
    • 1 ½ cups mashed roasted butternut squash
    • 2 tablespoons chia seeds
    • 2 cups whole wheat flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • 1/3 cup honey or maple syrup
    • 2 large eggs
    • ½ cup almond milk (or any milk of choice)
    • 1 teaspoon vanilla extract
  • Instructions:
    1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the whole wheat flour, baking soda, salt, cinnamon, and nutmeg.
    3. In a large bowl, mix the mashed butternut squash, honey (or maple syrup), eggs, almond milk, and vanilla extract until smooth.
    4. Stir in the chia seeds until evenly distributed.
    5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
    6. Pour the batter into the prepared loaf pan and smooth the top.
    7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This butternut squash and chia seed bread is not only delicious but also packed with nutrients, making it a great option for those seeking a healthier treat. The chia seeds contribute to the bread’s texture while providing a boost of omega-3s and fiber, and the butternut squash adds both flavor and moisture. This bread is perfect for those who want a hearty, wholesome option for breakfast, an afternoon snack, or even as part of a light lunch.

Butternut Squash and Coconut Bread

This butternut squash and coconut bread combines the rich, creamy flavor of roasted squash with the tropical sweetness of shredded coconut. The addition of coconut oil enhances the coconut flavor, and the bread’s texture is soft and moist, making it a perfect treat for any time of day. With a sprinkle of shredded coconut on top, this loaf has an irresistible aroma as it bakes.

  • Ingredients:
    • 1 ½ cups mashed roasted butternut squash
    • 1 cup shredded unsweetened coconut
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 cup sugar
    • 2 large eggs
    • ½ cup coconut oil, melted
    • 1 teaspoon vanilla extract
    • 1/4 cup coconut milk (or any milk of choice)
  • Instructions:
    1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
    3. In a large bowl, combine the mashed butternut squash, shredded coconut, sugar, eggs, melted coconut oil, vanilla extract, and coconut milk. Stir until smooth.
    4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
    5. Pour the batter into the prepared loaf pan and smooth the top.
    6. Sprinkle additional shredded coconut on top of the batter for a decorative finish.
    7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This butternut squash and coconut bread offers a beautiful balance of flavors, combining the sweetness of squash with the richness of coconut. The coconut oil and shredded coconut create a tropical twist, making this bread a truly unique treat. Perfect for fall and winter, this loaf is ideal for enjoying with a cup of tea or as a light breakfast. It’s a great way to bring a bit of sunshine to the colder months with the comforting flavors of squash and coconut.

Butternut Squash Spice Bread

This butternut squash spice bread is an aromatic, cozy loaf that combines the natural sweetness of butternut squash with warm, comforting spices like cinnamon, nutmeg, and ginger. Perfect for fall, it’s an ideal bread for breakfast or an afternoon snack. The rich flavor of the squash pairs beautifully with the spices, resulting in a tender, flavorful bread that will fill your kitchen with a wonderful scent.

  • Ingredients:
    • 1 ½ cups mashed roasted butternut squash
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground ginger
    • 1 cup sugar
    • 2 large eggs
    • 1/2 cup vegetable oil
    • 1 teaspoon vanilla extract
  • Instructions:
    1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
    3. In a large bowl, combine the mashed butternut squash, sugar, eggs, vegetable oil, and vanilla extract. Stir until smooth.
    4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
    5. Pour the batter into the prepared loaf pan and smooth the top.
    6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This butternut squash spice bread is a perfect autumn treat, with the spices adding a warming touch to the naturally sweet butternut squash. The bread is moist, rich, and full of flavor, making it a great addition to your breakfast or afternoon tea. Whether enjoyed on its own or with a dollop of cream cheese, it’s a comforting recipe that brings a taste of fall to any table.

Butternut Squash and Apple Bread

This butternut squash and apple bread is a delightful, fruity twist on the classic squash bread. The combination of roasted butternut squash and fresh apples creates a moist, sweet loaf with a slight tartness from the apples that balances the sweetness of the squash. With a hint of cinnamon and vanilla, this bread is perfect for cozy mornings or as an after-dinner treat.

  • Ingredients:
    • 1 ½ cups mashed roasted butternut squash
    • 1 cup peeled and chopped apple (Granny Smith works well)
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 cup sugar
    • 2 large eggs
    • 1/2 cup vegetable oil
    • 1 teaspoon vanilla extract
  • Instructions:
    1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
    3. In a large bowl, combine the mashed butternut squash, chopped apple, sugar, eggs, vegetable oil, and vanilla extract. Stir until smooth.
    4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
    5. Pour the batter into the prepared loaf pan and smooth the top.
    6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This butternut squash and apple bread is a perfect fusion of flavors, with the sweetness of the squash and the slight tartness of the apples coming together to create a deliciously moist loaf. The cinnamon adds a touch of warmth, making it a cozy bread ideal for fall. Whether you enjoy it as a snack or alongside your morning coffee, this bread will be a favorite in your recipe collection.

Butternut Squash Pecan Bread

Butternut squash and pecans make a delightful pairing in this rich, nutty bread. The butternut squash adds moisture and sweetness, while the pecans provide a satisfying crunch. With the addition of cinnamon and vanilla, this bread is comforting and full of flavor. It’s the perfect treat for a chilly morning or an afternoon snack, offering a blend of sweet, nutty, and warm flavors.

  • Ingredients:
    • 1 ½ cups mashed roasted butternut squash
    • 1 cup chopped pecans
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 cup sugar
    • 2 large eggs
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
  • Instructions:
    1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
    3. In a large bowl, combine the mashed butternut squash, sugar, eggs, vegetable oil, and vanilla extract. Stir until smooth.
    4. Fold in the chopped pecans.
    5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
    6. Pour the batter into the prepared loaf pan and smooth the top.
    7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Butternut squash pecan bread is a warm, nutty treat that combines the creaminess of the squash with the rich flavor of toasted pecans. The texture is moist and satisfying, while the cinnamon adds the perfect spice to balance out the sweetness. It’s an ideal bread to enjoy at breakfast, with tea, or even as a light dessert after dinner. This is a recipe that highlights the versatility of squash while providing a delightful crunch with the pecans.

Butternut Squash and Caramelized Onion Bread

This savory butternut squash and caramelized onion bread is a delicious twist on traditional squash bread. The sweetness of the roasted butternut squash is perfectly complemented by the rich, savory flavor of caramelized onions. A sprinkle of herbs like thyme and rosemary adds a depth of flavor, making this bread a great choice for savory meals or as an accompaniment to soups and salads.

  • Ingredients:
    • 1 ½ cups mashed roasted butternut squash
    • 1 medium onion, thinly sliced
    • 2 tablespoons olive oil
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 teaspoon fresh thyme, chopped
    • 1 teaspoon fresh rosemary, chopped
    • 1 cup milk
    • 2 large eggs
    • 1/2 cup olive oil
    • 1 tablespoon honey
  • Instructions:
    1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a pan, heat olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized and golden brown (about 15 minutes). Set aside to cool.
    3. In a medium bowl, whisk together the flour, baking powder, salt, thyme, and rosemary.
    4. In a large bowl, combine the mashed butternut squash, milk, eggs, olive oil, and honey. Stir until smooth.
    5. Add the dry ingredients to the wet ingredients and mix until just combined.
    6. Fold in the caramelized onions.
    7. Pour the batter into the prepared loaf pan and smooth the top.
    8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
    9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This butternut squash and caramelized onion bread offers a delightful balance of sweet and savory flavors. The richness of the caramelized onions pairs beautifully with the natural sweetness of the squash, creating a bread that’s perfect for savory dishes or as a unique side to your favorite soup. This bread is sure to become a standout in your recipe collection, offering a comforting and flavorful addition to any meal.

Butternut Squash Chocolate Chip Bread

Butternut squash chocolate chip bread is a delightful dessert bread that combines the rich sweetness of roasted butternut squash with gooey chocolate chips. The squash makes the bread moist and tender, while the chocolate chips add bursts of sweetness in every bite. This bread is perfect for those who enjoy a little sweetness in their savory bread, making it a great option for breakfast, dessert, or a midday snack.

  • Ingredients:
    • 1 ½ cups mashed roasted butternut squash
    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 cup sugar
    • 2 large eggs
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • 1 cup chocolate chips
  • Instructions:
    1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
    2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
    3. In a large bowl, combine the mashed butternut squash, sugar, eggs, vegetable oil, and vanilla extract. Stir until smooth.
    4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
    5. Gently fold in the chocolate chips.
    6. Pour the batter into the prepared loaf pan and smooth the top.
    7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This butternut squash chocolate chip bread is a perfect dessert or snack for anyone with a sweet tooth. The combination of squash and chocolate chips results in a moist, flavorful loaf with just the right amount of sweetness. Whether enjoyed warm with a cup of coffee or as an after-dinner treat, this bread is a comforting indulgence that will surely please any crowd.

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