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This Butternut Squash Bread is a fall inspired quick bread packed with creamy butternut squash and warming spices. Enjoy a slice for breakfast, dessert or an afternoon snack.
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A fun twist on a favorite autumn treat! Just like my pumpkin bread, this vegan butternut squash bread is soft and moist and packed with warm fall spices.
Quick breads are easy to make and the perfect vessel for sneaking in extra fruit and veggies. Who couldn’t use a little more of those?!
Bake up a loaf today!
Ingredients you need
Ingredient notes and substitutions
Flour ~ All-purpose flour produces a soft, fluffy quick bread.
I haven’t tried it, but a gluten-free all-purpose flour blend meant to replace wheat flour at a 1:1 ratio should work just fine.
Cornstarch ~ Since this recipe is egg-free, a little bit of cornstarch helps the bread bake up fluffy and tender.
Sugar ~ Cane sugar works great here. You could use light brown sugar or coconut sugar if you prefer. The bread will come out a tad darker, but this isn’t a problem.
Butternut squash ~ You’ll need 1 cup of butternut squash purée for this quick bread recipe, plus another ¼ cup if you make the icing. You’ll need a squash that weighs about 3 pounds. You may have leftovers, but it’s better to have too much than not enough. Use leftover squash in salads, soups, or grain bowls.
Peel the squash and remove the seeds then chop it into bite-size cubes. You can either roast or steam these cubes until tender. Then mash with a fork. Alternately, you can purée the cooked squash in a food processor if you want it super smooth.
Roasting the squash brings out its natural sweetness and will provide the best flavor for the quick bread, but I’ve done it with steamed squash and frozen squash and both are tasty as well.
Time saving tip: A 10 ounce bag of frozen butternut squash cubes will yield 1 cup of purée. Simply defrost (drain off any excess liquid) and mash with a fork!
Canned pumpkin purée will work as a substitute.
Milk ~ Any unsweetened, plain non-dairy milk will do. I used oat milk, but almond milk or soy milk can be used.
Oil ~ Since butternut squash has little to no fat, oil helps to keep the bread soft and moist.
Spices ~ Cinnamon, nutmeg, and ginger provide cozy fall vibes. A pinch of salt rounds out the flavors.
A splash of pure vanilla extract would be delightful added in here, too.
Extras ~ If my squash yields extra purée than the one cup needed for the bread, I’ll make a cinnamon squash icing to top it off. The icing is soft and creamy, kind of like a loose cinnamon cream cheese. This is entirely optional, however, as the bread is quite tasty on its own.
You could add some diced or shredded apples to the batter, dried cranberries, or even chocolate chips. Chopped nuts, like walnuts or pecans, or seeds, like pumpkin seeds, can also be added. Just don’t add too many mix-ins or the bread will fall apart.
A dusting of powdered sugar or a typical icing made with powdered sugar and milk would make an easy garnish for serving.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Add all of the wet ingredients to a bowl (1) and whisk well to combine (2).
In a separate mixing bowl, add all of the dry ingredients (3) and whisk well to combine (4).
Add the dry ingredients to the wet (5) and stir to combine (6) just until no white flour remains (7). Do not over mix!
Pour the batter into a prepared loaf pan (8).
Bake until golden and a toothpick inserted in the center comes out clean (9).
Allow the bread to cool in the pan on a wire cooling rack for about 15 minutes before removing the loaf from the pan to continue cooling completely.
If you are using the optional icing, make sure the bread is completely cool before adding the icing.
Serving suggestions
I love this butternut squash bread with a cup of coffee in the morning. The kids love it in their lunchbox or as an after school snack.
Serve it with hot tea, apple cider (or an apple cider oatmilk macchiato!), or hot chocolate (try my Spiked Cinnamon Hot Cocoa – for adults only!).
It would even be great as a Thanksgiving dessert.
More fall treats you’ll love
Storage and freezing
Counter: Store this vegan butternut squash bread at room temperature in an airtight container on the counter for 2 to 3 days.
Fridge: If you need to store it long than 3 days, transfer it to the fridge for up to a week.
Freezer: You can even freeze this bread! Do not add icing if you plan to freeze it. Wrap the completely cooled loaf tightly in plastic wrap or parchment paper followed by aluminum foil. Transfer the wrapped loaf to a freezer-safe plastic zip top bag. It should keep well for up to 3 months.
Let it thaw overnight in the fridge before serving.
Pro tips and tricks
~ Measure the flour using the spoon and level method. Fluff up the flour, spoon it into a measuring cup, then run the back of a knife across the top to level it off.
~ Mix the batter just until no white flour remains visible. A few lumps are fine. Do not over mix!
~ For best flavor, roast the squash. You don’t have to peel the squash if you’re roasting halves…just scoop out the flesh when it’s done. Prep time is quicker, but cook time is longer, about 50 minutes. For roasting cubes, you’ll have to peel it first then cut into cubes, which takes longer to prep but cuts down on cook time, about 25 to 30 minutes.
~ To save time, use a 10 ounce bag of frozen squash cubes. Simply defrost, drain any excess liquid, and mash.
~ Line the loaf pan with parchment paper and let the ends overhang so you can use them as handles to pull out the loaf after baking.
~ If the loaf is browning too much on top before the middle is cooked, tent a piece of aluminum foil over the top and continue baking.
~ Let the bread rest in the pan for about 15 minutes before removing to a cooling rack to continue cooling completely.
FAQs
Yes. Canned pumpkin purée, not pumpkin pie filling, can be substituted for the butternut squash purée.
Sure. Fill the cavities of the muffin pan about ⅔rds full. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
Yes! Cool the bread completely then wrap it tightly in plastic wrap followed by aluminum foil. Transfer to a freezer-safe plastic bag. It should keep well for up to 3 months.
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Butternut Squash Bread
Recommended Equipment
Ingredients
For the butternut squash purée
- 3 pound butternut squash or 1 packaged (10 oz) frozen butternut squash cubes
For the Butternut Squash Bread
- 1 cup butternut squash purée
- ¾ cup organic cane sugar
- ¾ cup unsweetened, plain non-dairy milk
- ¼ cup grapeseed oil or other neutral oil, like canola or vegetable oil
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
Cinnamon Squash Icing (makes about 1 cup), optional
- ½ cup cashews soaked in warm water for at least 30 minutes.
- ¼ cup pure maple syrup or to taste
- ¼ cup butternut squash purée
- ½ tsp cinnamon
- ¼ cup non-dairy milk or more as needed
Instructions
For the butternut squash purée
- (Recommended) To roast you have two options.1) Cut the butternut squash in half and scoop out the seeds. Place the halves cut side up on a rimmed baking sheet and roast in a 400°F oven for about 50 minutes or until tender. Remove from the oven. Once cool enough to handle, scoop out the flesh and mash well.or2) Peel the squash, scoop out the seeds, then chop into bite-size pieces. Places the squash cubes on a parchment lined rimmed baking sheet and roast for 25 to 30 minutes or until easily pierced with a fork. Once tender, mash with a fork or transfer to a food processor and blend until smooth.
- (Alternately) Peel the squash, scoop out the seeds, and chop into bite-size pieces. Place in a sauce pan covered with water by about 1 inch. Steam until tender, about 15 to 20 minutes. Drain. Then mash using a fork or potato masher.
- (If using frozen squash) Defrost in a microwave safe bowl. Drain off any excess liquid.
For the Butternut Squash Bread
- Pre-heat your oven to 350°F. Line a 9×5 loaf pan with parchment paper and set aside.
- In a large mixing bowl, whisk together the butternut squash purée, sugar, milk, and oil.
- In a separate mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Add the dry ingredients to the wet and stir just until no visible flour remains. A few lumps are okay. Do not over mix.
- Pour batter into the prepared loaf pan.
- Bake 55 to 60 minutes until golden and a toothpick or wooden skewer inserted in the center comes out clean.
- Let cool for 15 minutes in the pan on a wire rack before removing the loaf from the pan and continuing to cool completely.
For the Cinnamon Squash Icing
- As soon as the bread comes out of the oven, add the cashews to a bowl and cover with hot water. Let soak while the bread cools.
- When ready to ice the bread, drain the cashews and add them to a high speed blender along with the maple syrup, squash purée, cinnamon, and milk. Blend until smooth and creamy.
- When the bread is completely cool, spread the icing over the top of the loaf. Alternately, you can use a spoon to drizzle the icing over the bread.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Savanna
Delicious! I also added some ground cloves and it turned out great! I will definitely be making this again soon!
Jenn Sebestyen
So happy to hear that, Savanna! Thank you for your comment!
Susie
Hi ! this sounds like the most amazing healthy fall treat ever !! I’m gluten free and was wondering if you have recommendation for a flour replacement ?! Thank you!!!
Jenn S.
I would try a gluten free blend that is meant as a 1:1 replacement for wheat flour – like Bob’s Red Mill. I’m sure there are other brands, too, but I’m not super familiar with gf flours. Just make sure it’s a 1:1 because not all gluten free flours are the same. Let me know how it turns out!
Sara
I found some butternut squash from the garden in my freezer that I needed to use. Boiled it as directed and it cooked into a lovely puree. I also used aquafaba that I had frozen. (Have you ever frozen your aquafaba to use at a later time? If so, have you noticed any differences?) The bread was so tasty and moist! I wouldn’t normally top with an icing, but what a treat! 🙂
I can’t seem to get the print recipe button to work.
Jenn S.
Hi, Sara! So glad you liked it! I personally haven’t frozen aquafaba, but I know many that do. I haven’t heard of any changes after freezing, but I can’t say for sure. I’ll have to try it soon. How do you think it was different for you? And thanks for the heads up about my print button. I’ve contacted my tech guy and hopefully will have it resolved soon!
Jamie
This sound so good!! Question for you… does the icing harden up? I’m looking for some good treats to bake and wrap up as holiday gifts, but find that a lot of icings that stay moist just end up getting messy and ruining the aesthetics aspect. What do you think?
Jamie
Ok, one more question.. I can not find spelt flour ANYWHERE. Last time I wanted to try a recipe with it, I went to four… yes, four.. different grocery stores with no luck. Where can I find it? Will all-purpose work in place of it?
Jenn S.
You should be able to find spelt flour in more specialty grocery store…Whole Foods for sure. We have a local store than carries a whole aisle of Bob’s Red Mill products and that’s where I get mine. If you can’t find it, you can sub 1:1 for all purpose or even wheat flour. Let me know how it turns out!
Jenn S.
Hi, Jamie! Thanks! The icing will thicken a bit as it sits, but no, it won’t get hard like the icing on fancy sugar cookies. You could always wrap the bread separate and give them a little jar of the icing. Though, they would likely have to add a little more liquid to reconstitute after it’s been sitting…it becomes kind of like cream cheese (the most fabulous cinnamon cream cheese, fyi.) 🙂
beachmama
This sounds so delicious and I have a ton of butternut squash from my CSA box . . . I used dried chick peas so do not have any in cans . . . what would you recommend in place of aquafaba?
Jenn S.
Hi! Thanks! The liquid from cooked dried beans would work too, but that would be a lot of work just for this recipe. 🙂 You could use a flax egg (1 tbsp flaxmeal mixed with 3 tbsp warm water and let it sit until thick), but it might not be quite as fluffy. Or you could use a real egg if you eat them. Let me know how it turns out!!
beachmama
Thanks so much for the quick reply Jenn : ) I’ll try a flax egg and let you know how it turns out. I was considering making them into muffins instead of bread too . . .
Jenn S.
Ooh, that’s a good idea! Happy baking!
Lipstick Holistic
Do you have any ideas for a substitution for the spelt? Looking for a gluten free option. Thank you!
Jenn S.
Hi, Meg! I haven’t experimented with gluten free options in this recipe yet. I would go with a store bought blend as I believe they are intended to sub 1:1. Let me know if you try it and how it turns out!
Lipstick Holistic
Hi Jenn! I figured it out 🙂 I used 1C oat flour, and 1/2C sorghum flour. I also added 1tsp xanthan gum, just to make sure everything held, since spelt is sooooo glutinous. Turned out perfectly!
Jenn S.
AWESOME!! I am totally trying this! Thanks, Meg!
Lipstick Holistic
I was so glad it worked out, because I really wanted this bread!!!
I’m a holistic health coach, so if you’re interested in checking out my blog, you can find me at: lipstickholistic.wordpress.com.
Jenn S.
Definitely will check it out! Thanks! What a cool job you have! 🙂
Lipstick Holistic
Thanks, Jenn! I’m brand new, so spread the word if you know of anyone who wants to take small steps, for an overall healthier life!
Victoria
Do you think I could use regular white or whole wheat rather than spelt? Thanks! Looks amazing.
Jenn S.
Yes, both should sub 1:1. Whole wheat will make it a little more dense, but should still work fine. Let me know how it turns out! Thanks, Victoria!
Victoria
Thank you, Jenn!
Audrey @ Unconventional Baker
Now this is a mouthwatering recipe, my friend! I’ll trade you a slice for my whole clafoutis. Deal? Looks delicious and so moist. Love it.
Jenn S.
That is a deal I can get on board with!!! Thanks, Audrey!
Linda @ Veganosity
This sounds so good, Jenn! Aquafaba truly is amazing stuff.
winwinfood
You had me at pumpkin and cinnamon 😀 love those flavors! The way you incorporated aquafaba is super inspiring, I’ve never seen that in a quick bread before. Great idea!
Jenn S.
Thanks, Lucie! I’ve used it in quick bread before and it really works so well!
Kelly
Do you think coconut or almond flour would work instead of spelt flour for gluten free folks??
Jenn S.
Hi, Kelly! I would use a store bought gluten free flour blend if you want to try it gluten free. Coconut flour absorbs so much liquid that it definitely wouldn’t be a 1:1 substitute. And I honestly haven’t worked with almond flour enough to know, but I also doubt that is a 1:1 sub. Let me know if you try it and what you end up using!
Leah M @ love me, feed me
Ahhhhh!! This is such a beautiful creation. I have yet to bake with aquafaba, but I need to try! This bread would be the perfect way to try 🙂
Jenn S.
Thanks! You DO need to try, Leah! It has made such a difference in my baking! And it’s so cheap!
Natalie
This looks amazing!!!! That aquafaba does wonderful things for quickbreads, the texture looks so fluffy and the crumb is just perfect! Love this loaf <3
Jenn S.
Thank you so much, Natalie! I had such a hard time with quick breads before I started using aquafaba….they always crumbled and fell apart….delicious, but just not the right consistency. So, glad for this wonderful chickpea brine! Who would have thought!
alisamarie
This bread looks simply amazing Jenn and so versatile!
Jenn S.
Thanks, Alisa! We have been enjoying for a couple weeks now!!
Strength and Sunshine
Cinnamon and squash in a soft most bread, that’s heaven! I need to work with the bean liquid! I still haven’t tried it with any baking!
Jenn S.
Thanks, Rebecca! I am so in love with aquafaba. I find flax and chia and cornstarch to all be fine in most things, but for some reason in bread, nothing works like aquafaba! You must try it!