Butternut Squash Bread with Walnuts: Moist, Spiced, and Bakery Style

Butternut Squash Bread with Walnuts is the cozy fall loaf your kitchen’s been craving soft, fragrant, and flecked with buttery nut crunch in every slice. Unlike pumpkin bread, this quick bread leans into the naturally sweet, velvety texture of butternut squash purée, producing a plush crumb that stays moist for days. The warm spice profile makes it a perfect partner for coffee mornings, lunchbox treats, and late night dessert nibbling alike. Looking for a companion bake for your fall table? Discover more delicious bakes like our apple forward crumb cake here: Check out this quick dish Apple Crumble Coffee Cake.

Table of Contents

What makes this recipe special

This loaf is designed for bakery style results without bakery fuss. A balanced ratio of purée to fat keeps the batter lush, while brown sugar and yogurt create tenderness and a hint of caramel depth. Toasted walnuts contribute texture contrast and amplify the squash’s nuttiness. Expect a high domed top, tight but tender crumb, and slices that cut cleanly without crumbling.

Ideal occasions to serve it

Serve warm with coffee for a weekend brunch, wrapped as a host gift, or sliced and buttered for after school snacks. It also plays beautifully on autumn dessert boards beside caramels and fruit. If you’re building a full fall spread, you’ll love the maple forward bite of these cozy cookies: Maple Pecan Cookies .

Ingredients (Concept & Sourcing Notes no list here)

Instead of rattling off a list, let’s talk quality. Choose a ripe butternut squash with matte skin and firm weight; roasting intensifies its sweetness and evaporates excess moisture for a plush crumb. A mix of light brown sugar and granulated sugar layers both caramel notes and structure. Neutral oil ensures a soft, day two slice, while Greek yogurt adds gentle tang and moisture.

For spice, aim balanced rather than loud: cinnamon forms the backbone, with nutmeg and ginger adding nuance. Vanilla and a whisper of orange zest can brighten the loaf without stealing attention. As for the star mix in, walnuts bring buttery richness and an earthy snap toast them first to deepen flavor and help them stay crisp inside the loaf. Need a savory foil for your baking day? Warm up with this silky fall staple: Butternut Squash Soup.

Optional additions or substitutes (philosophy, not a list)

If you favor a sweeter breakfast profile, a light maple glaze complements the loaf’s spices. Prefer extra texture? A cinnamon sugar ripple or crumble crown adds bakery drama. Swap walnuts for pecans if that’s what’s in your pantry, or fold in mini chocolate chips for a dessert leaning variation. For a dairy light take, use plant based yogurt and oil; for a refined sugar reduced version, lean more on maple syrup and the squash’s natural sweetness.

Step by Step Instructions (Method Overview no steps here)

Great quick breads are about gentle mixing and smart moisture management. Whisk dry ingredients just to combine so leaveners distribute evenly. Separately, whisk wet ingredients until smooth, then marry the two with minimal stirring to avoid over developing gluten. Fold in cooled, toasted walnuts last to keep them from sinking.

Bake in a well greased, parchment lined loaf pan so the bread releases cleanly. The batter should be thick yet pourable; a center crack forming in the oven is a good sign of proper lift. The loaf is done when a tester emerges with just a few moist crumbs and the internal temperature hits ~200°F (93°C). Cool in the pan briefly to set, then finish on a rack so the crust doesn’t steam. For another autumn crowd pleaser to round out dessert, peek at this beginner friendly classic: Easy Southern Peach Cobbler .

Preparation mindset (skills that matter)

Roasting your squash (rather than boiling) concentrates flavor. Measure the purée after roasting to keep hydration consistent. Toast walnuts on a tray until fragrant and slightly darkened cool completely before folding in so they don’t melt surrounding batter pockets. Finally, rest the baked loaf before slicing; warm bread cuts raggedly and can seem gummy even when perfectly baked.

Expert Tips and Variations

Cooking tips from chefs

• Roast to reduce: Drier purée equals a taller dome and finer crumb.
• Temperatures matter: Bake between 325–350°F (165–175°C) depending on your oven’s temperament; lower for more even rise, higher for deeper color.
• Scale like a pro: Double the batter for two smaller loaves; they freeze beautifully and make stellar gifts.
• Texture insurance: Toss walnuts with a teaspoon of flour before folding in this helps suspend them evenly.

Variations based on dietary needs

• Dairy free: Use neutral oil and coconut or almond yogurt.
• Gluten free: A 1:1 GF flour blend with xanthan gum works well; add 1–2 tablespoons extra yogurt if the batter looks dry.
• Lower sugar: Replace part of the brown sugar with pure maple syrup and increase flour by a tablespoon to rebalance moisture.
  Craving something whimsical for the kids’ table? Try this playful treat as an orphan link boost: Cotton Candy Cookies.

Nutritional Info & Storage

Calories and macros (estimates)

A generous 1 inch slice (1/10 loaf) lands around 290–330 calories, with approximately 15–18g fat, 36–40g carbs, 3–4g fiber, and 5–6g protein numbers that will vary based on oil choice, sugar level, and the exact walnut quantity. The nuts contribute heart friendly fats and texture, while the squash delivers vitamin A and subtle sweetness, helping keep added sugar moderate for a dessert bread.

Storage instructions

Cool the loaf completely, then wrap tightly. It keeps at room temperature for 2–3 days; refrigerate up to 5 days for maximum freshness. For freezing, wrap slices individually and store up to 2 months thaw at room temperature or warm gently in a low oven. Glazes should be added after thawing to maintain sheen. For more squash inspiration and storage wisdom, see our butternut guide: Butternut Squash Soup Guide.

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FAQs (People Also Ask)

Conclusion

This Butternut Squash Bread with Walnuts is all the fall feels packed into a single, glorious loaf moist, gently spiced, and studded with toasty crunch. Bake it once for brunch, then slice and freeze for easy breakfasts all week. If you’re in a festive mood and want a fun second dessert for the table, looking for more inspiration? Try these berry bright treats: Strawberry Crunch Cheesecake Tacos.

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