Kitchen Scoop: Butternut Squash Bread

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Submitted: Sat, 11/17/2012 - 1:27am
Updated: Mon, 11/19/2012 - 6:27pm

It’s great for this cooler weather and it will be a big hit when the holidays roll around as well. Alicia Ross has a recipe for butternut squash bread in this week’s Kitchen Scoop.

Butternut Squash Bread
START TO FINISH: 15 minutes prep, 1 hour unattended baking time


1 cup butternut squash purée
2 eggs
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
1/2 cup light brown sugar
1 3/4 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice


1. Preheat oven to 350 F. Lightly oil and flour a 9-inch loaf pan, set aside.
2. Using an electric mixer, combine the puree, eggs, water and both sugars. Mix on medium speed until well combined.
3. Add the flour, baking soda, salt and spices and mix on low just until combined. Do not over mix.
4. Pour into prepared pan. Bake in the center of the preheated oven for 1 hour or until a pick inserted into the center comes out clean. Cool in pan for 10 minutes then remove from pan and cool on a wire rack until ready to serve. Slice and serve warm with honey butter.
* For testing purposes, I used canned Farmer’s Market® Organic Butternut Squash Puree. Look for a brand that is pure squash with no additional spices or roast your own butternut squash and puree. See directions for how-to on

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