Autumn Spiced Butternut Squash Bread

Autumn Spiced Butternut Squash Bread


"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."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 15 m servings 306 cals
Serving size has been adjusted!
Original recipe yields 20 servings


  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
  3. Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


Read all reviews 22
Most helpful
Most positive
Least positive

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 inside...

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...

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 ...

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.

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 outsid...

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 wh...

I followed the recipe exactly with exception of leaving out cloves and adding a tsp. of ground Nutmeg. It was moist and tender with a great taste and pleasing "spicy" smell.

I only changed one (very mild) thing. I used dried cranberries instead of raisins because I find raisins to be... Yucky ;) Also - highly recommend making FRENCH TOAST with this bread in the...

Very moist! I made it with acorn squash and added dried cranberries and pepitas.

Other stories that may interest you