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Butternut Squash Bread with Walnuts slice close-up

Butternut Squash Bread with Walnuts


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  • Author: ava salmon
  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf (10 slices) 1x
  • Diet: Vegetarian

Description

This Butternut Squash Bread with Walnuts is ultra-moist, warmly spiced, and speckled with toasty nut crunch. A bakery-style fall loaf that slices cleanly, stays tender for days, and tastes even better the next morning.


Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  •  1 tsp baking soda
  •  ½ tsp baking powder
  •  ½ tsp fine sea salt
  •  1 ½ tsp ground cinnamon
  •  ¼ tsp ground nutmeg
  •  ¼ tsp ground ginger
  •  ¾ cup (150 g) light brown sugar, packed
  •  ¼ cup (50 g) granulated sugar
  •  2 large eggs, room temperature
  •  1 cup (240 g) butternut squash purée (roasted, well-drained)
  •  ½ cup (120 ml) neutral oil (canola or light olive)
  •  ⅓ cup (80 g) plain Greek yogurt (or sour cream)
  •  1 tsp vanilla extract
  •  1 tbsp orange zest (optional)
  •  ¾ cup (85 g) walnuts, toasted and chopped (plus extra for topping)

Instructions

  1. Heat oven to 340°F (170°C). Grease a 9×5-inch loaf pan and line with a parchment sling.
  2. Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl.
  3. In another bowl, whisk brown sugar, granulated sugar, eggs, squash purée, oil, yogurt, vanilla, and orange zest until smooth.
  4. Fold dry ingredients into wet just until combined. Gently fold in walnuts.
  5. Spread batter into pan; sprinkle a few extra walnuts on top. Bake 55–65 minutes, until a tester shows moist crumbs (internal temp ~200°F/93°C).
  6. Cool 15 minutes in pan, then transfer to a rack to cool completely before slicing.

Notes

  • Squash purée: Roast halved butternut cut-side down at 400°F (200°C) until tender; mash, then measure 1 cup. Drier purée gives a taller loaf.
  • Swap-ins: Pecans for walnuts; canned pumpkin for squash (same amount); dairy-free yogurt works well.
  • Optional glaze: Mix ½ cup powdered sugar with 1–2 tbsp maple syrup; drizzle over cooled loaf.
  • Muffin version: Portion into a lined 12-cup muffin tin and bake for 18–22 minutes.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Bread, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 310
  • Sugar: 23 g
  • Sodium: 210 mg
  • Fat: 15 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 41 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 35 mg