What temperature is best for Butternut Squash Bread with Walnuts?

Aim for 325–350°F (165–175°C). Lower heat promotes an even bake and moist crumb; higher yields deeper browning.

How do I keep nuts from sinking to the bottom?

Chop and toast them, let them cool, then lightly dust with a spoonful of flour before folding into the batter.

Can I use canned squash or pumpkin purée instead of fresh?

Yes. Canned purée works well; drain off any excess moisture if it seems loose. Pumpkin purée is a fine stand in with slightly earthier notes.

Why is my quick bread gummy in the center?

Underbaking or cutting too soon is often the culprit. Bake to ~200°F (93°C) internal temperature and cool at least 45–60 minutes.

Can I make this into muffins?

Absolutely divide into a lined muffin tin and bake ~18–22 minutes, or until a tester shows moist crumbs.

Butternut Squash Bread with Walnuts 7 Pro Tips for a Moist Loaf

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)

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Instructions

Heat oven to 340°F (170°C). Grease a 9×5-inch loaf pan and line with a parchment sling.
Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl.
In another bowl, whisk brown sugar, granulated sugar, eggs, squash purée, oil, yogurt, vanilla, and orange zest until smooth.
Fold dry ingredients into wet just until combined. Gently fold in walnuts.
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).
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