No matter how many different times or ways I make it, I just can’t get my boyfriend on board with butternut squash. At least weekly I try to convince him of a new way he might want to try it, but he’d usually prefer some broccoli (how does that even make sense?!?). Scaling squash recipe to make enough for just me usually leaves a lot leftover…
Since I love pumpkin bread so much, why not try butternut squash bread??! I was surprised to find that this might even be better than pumpkin bread in it’s own way. It’s very moist and perfectly captures all my favorite flavors of fall!
If you’ve got some extra butternut squash leftover from Thanksgiving, I highly recommend giving this bread a try! I think it would be awesome with the addition of some fresh cranberries!
- 1 cup butternut squash puree
- 2 eggs
- 1/2 cup coconut oil
- 1/4 cup water
- 1 cup sugar
- 1/2 cup brown sugar
- 1 3/4 cups all-purpose flour
- 1 ts baking soda
- 1/2 ts kosher salt
- 1 ts cinnamon
- 1 ts pumpkin pie spice
- 1 cup chopped walnuts
- Preheat the oven to 350 and grease a loaf pan.
- In a large mixing bowl, thoroughly combine the squash, eggs, coconut oil, water, and sugars. In a separate bowl, combine the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- Add the dry ingredients into the butternut squash mixture and mix until just incorporated, then add in the chopped walnuts. Take care not to overmix.
- Pour into prepared load pan and bake for 55-60 minutes, until a toothpick comes out clean.