Recipe by BOLTONLANE
"This is a good way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A great bread for Thanksgiving time."
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2 2/3 cups
pureed cooked butternut squash
3 1/3 cups
1 1/2 teaspoons
This yields a lot of batter, so I opted to make some muffins in addition to a loaf. For those not knowing how to achieve a cooked butternut squash, just cut in half lengthwise, brush the insides with olive oil and place the flesh side down on a foil lined cookie sheet. Bake at 400 degrees for 30-45 min depending on the size until they are fork tender. Then just scoop out the meat into a bowl and use a potato masher or hand mixer to puree. The texture is just right whether you make quick bread loaves or muffins. Not too dry or crumbly when you bite in. The ratio of spices was perfect in my opinion. I ended up icing some which hubs enjoyed. A nice alternative to canned pumpkin.
This is a perfect use of butternut squash from the garden. I used twice the amount of cinnamon but half the amount of ground cloves because I thought the cloves would be too aggressive for our personal tastes. It came out perfectly. The flavor and texture are wonderful.
Even my kids loved these! I replaced the shortening with 1/3 c. applesauce and 1/3 c. canola oil. This recipe made 24 nice muffins so I did the first dozen without nuts and the second with 1/3 c. chopped walnuts. They took 30 minutes in the oven at the same temperature. Yum!
Thanks! This is one of the best quick bread recipes I've found on here. The only change I made was to use splenda instead of sugar. It rose well and cooked evenly on the inside and the outside.
Love this recipe! Great way to use butternut from the garden!
Great recipe -- easy to make, and quite delicious! I substituted 2/3 cup shortening for 1 cup butter, and added twice as much cinnamon. It came out perfect.
made as mini and regular muffins, they were great.
Iused butter instead of shortening, and I replaced 1 cup of sugar with 3/4 cup of raw honey, adding about 1/4 tsp. of baking soda to complement that. I used 1/3-1/2 as much cloves, as that's what I had, and added a couple of dashes of nutmeg. Next time I'll probably spice it up more, as the flavor was quite mild, but still it's really yummy. I don't doubt it would have been just as good without any changes. Maybe it was just luck, but this bread came out as well as any quick bread I've ever made: really moist, but totally cooked through even in the center and not too tough or crusty on the edges -- not too easy a feat for me!
* Percent Daily Values are based on a 2,000 calorie diet.
Autumn Spiced Butternut Squash Bread
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 96
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