Butternut Squash Quick Bread

October 27, 2016
5 Ratings
Photo by James Ransom
  • Makes one loaf
Author Notes

If you have a bit of roasted squash, sweet potato, or pumpkin left from your holiday dinner, consider pureeing it and adding it to this quick bread. We like it cold and smeared with a bit of butter with morning coffee, but warm works, too! —inpatskitchen

Test Kitchen Notes

This is a great recipe, It's easy to make, versatile, and a great way to add veggies into your diet. I used acorn squash because I happened to have it on hand. The recipe would be good using walnuts instead of pecans.

I think I will chop the nuts a bit larger for more texture, but that's a personal preference.

It might be helpful to give the quantity of nuts before chopping as the amount of nuts after chopping would be determined by how finely they were chopped. —Harlene

What You'll Need
  • 1/2 cup softened butter (one stick)
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 cup butternut squash, sweet potato, or pumpkin puree
  • 1/4 cup pure maple syrup
  • 1 tablespoon vanilla extract
  • 3 tablespoons milk or cream
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup rather finely chopped toasted pecans
  1. In a large bowl cream the butter and sugar together until fluffy. Beat in the eggs, one at a time, followed by the pureed vegetable, maple syrup, vanilla and milk.
  2. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda and then slowly stir into the wet mixture. Stir in the chopped toasted pecans.
  3. Pre heat the oven to 350° F. Grease a 9x5 inch loaf pan and spread in the bread batter. Bake for 50 to 60 minutes.

See what other Food52ers are saying.

  • Yayita
  • AntoniaJames
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

4 Reviews

Yayita October 18, 2019
Made this to use a canned sweet potato purée I had sitting in my pantry. I also used some all bran cereal to add more fiber to it and didn’t have maple syrup. It came out okay...I attribute its average ness to the substitutions I made. Nevertheless, I did use the pantry stuff I wanted to use and made a bread I don’t mind eating for breakfast when I am on the go.
inpatskitchen October 18, 2019
Thanks for your input Yayita. Hope you'll try it with the maple syrup next time
AntoniaJames November 18, 2016
Perfect! How often -- not just at Thanksgiving but throughout the cooler months -- do we find ourselves with about a cup of leftover squash? Well, very often! In fact, I have several one-cup containers in my freezer, as we speak, just waiting to be used in this bread. Congrats on the CP, and as always, thank you for sharing your recipe. ;o)
inpatskitchen November 18, 2016
Thanks so much AJ! You're always too kind! Happy Thanksgiving!