This cozy Butternut Squash Bread is simple to make with real squash, warm fall spices, and chopped pecans. A light powdered sugar glaze adds a touch of sweetness. Enjoy a slice for breakfast, dessert, or whenever you crave a comforting autumn treat.
Why you’ll love this recipe!
Authentic fall flavor – Real butternut squash keeps the loaf tender and fluffy while a blend of cinnamon, ginger, nutmeg, and allspice fills it with autumn warmth.
Balanced sweetness – The squash and brown sugar bring natural sweetness while pecans add a toasty contrast so the bread isn’t overly sweet.
Easy to adapt – The recipe can be made gluten-free, dairy-free, nut-free, or vegan with simple swaps.
Table of Contents
- Why you’ll love this recipe!
- Ingredients for Butternut Squash Bread
- How to Make Butternut Squash Bread
- Erin’s Tips and Tricks
- Recipe Tip
- Butternut Squash Bread FAQs
- Storage
- More Quick Bread Recipes
- Butternut Squash Bread Recipe
This easy loaf uses real butternut squash and chopped pecans for a slightly nuttier profile than classic pumpkin bread, while retaining that cozy, spiced flavor you expect in fall. It’s a forgiving recipe that you can customize for dietary needs without losing texture or taste.
I often keep a loaf on the counter for coffee in the morning or a small after-dinner treat. The bread travels well and freezes if you make a double batch.
It’s just soooo good! As a sweet treat or side dish!
– Daniel Z.
Ingredients for Butternut Squash Bread
Butternut squash – Peel, seed, and dice a medium squash, then soften and mash it for the batter.
Oil – Avocado oil is used here for a neutral flavor; canola or melted coconut oil work too.
Warm spices – Cinnamon, ginger, nutmeg, and allspice bring classic fall warmth. You may substitute pumpkin spice if preferred.
Pecans – Chopped pecans add crunch and a toasty note. Walnuts are a good alternative.
Glaze – A simple mix of powdered sugar and milk makes a thin glaze. Omit it if you prefer a less sweet loaf.
See the recipe card below for exact amounts and the full ingredient list.
Variations
- Substitute mash – Use equal parts mashed sweet potato or canned pumpkin instead of butternut squash.
- Gluten-free – A 1:1 gluten-free flour blend should work in place of all-purpose flour.
- Nut-free – Omit pecans or replace them with pumpkin seeds.
- Dairy-free – Use your preferred non-dairy milk in the batter and glaze.
- Vegan – Replace eggs with flax eggs (2 tbsp flaxseed meal + 5 tbsp water) and use dairy-free milk.
- Other mix-ins – Try chocolate chips, dried fruit, or other nuts and seeds instead of pecans.
How to Make Butternut Squash Bread
Step 1: Soften the squash. Microwave or steam the diced squash until tender, then mash until mostly smooth.
Step 2: Mix wet ingredients. Whisk the eggs, oil, milk, and vanilla in a large bowl, then stir in the mashed squash.
Step 3: Add dry ingredients. Combine flour, sugars, baking powder, baking soda, salt, and spices. Fold the dry mix into the wet ingredients until just combined, then fold in the pecans.
Step 4: Bake. Pour batter into a prepared loaf pan and bake until a toothpick inserted in the center comes out clean. Let the loaf rest in the pan for 10 minutes before transferring to a wire rack to cool.
Step 5: Make the glaze. Whisk powdered sugar with a tablespoon of milk, adding a little more milk if needed to reach a drizzle consistency. Drizzle over the cooled loaf and top with extra pecans if desired. Slice and serve.
Erin’s Tips and Tricks
- Buy pre-cubed butternut squash to save prep time.
- Gently fold wet and dry ingredients to avoid overmixing — this keeps the crumb tender.
- If using an 8×4 pan instead of 9×5, add a few extra minutes to the bake time (about 60–65 minutes).
- Try a streusel topping before baking for extra texture and sweetness.
My Pro Tip
Recipe Tip
Allow the loaf to cool until it’s just cool to the touch before slicing or glazing. Slicing too soon can cause the bread to crumble.
Butternut Squash Bread FAQs
Yes. About 1 cup of canned puree replaces the mashed fresh squash. If the batter looks dry, add a little extra puree.
Yes. Divide the batter into lined muffin tins and bake for approximately 35–45 minutes, or until a toothpick comes out clean or with a few moist crumbs.
Storage
Room temperature: Keep the loaf in an airtight container on the counter for up to 5 days.
Refrigerator: Store in the fridge for up to one week, though it may dry slightly.
Freezer: Wrap the whole loaf or individual slices and freeze for up to 2 months.
More Quick Bread Recipes
Almond Banana Bread
Gluten Free Zucchini Bread
Coconut Bread
Vegan Banana Bread
If you made this recipe, please leave a comment and rating — thank you!
Butternut Squash Bread
Ingredients
- 2 cups butternut squash, diced small
- 2 eggs, room temperature
- ¼ cup neutral-tasting oil, like avocado or canola; or room temperature coconut oil
- ¼ cup milk, room temperature
- 1 tsp vanilla
- 2 cups all purpose flour
- ½ cup cane sugar
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- ½ tsp allspice
- ½ cup pecans, chopped, plus more for topping
Glaze:
- ¾ cup powdered sugar
- 1 tbsp milk, plus more as needed
Instructions
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Preheat the oven to 350°F and line a 9×5 loaf pan with parchment, leaving a 1-inch overhang for easy removal.
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Place the diced squash in a microwave-safe dish and microwave 5–7 minutes until soft. Mash with a potato masher until mostly smooth.
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Whisk the eggs, oil, milk, and vanilla in a large bowl. Stir in the mashed squash.
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In a separate bowl, combine the flour, both sugars, baking powder, baking soda, salt, and spices.
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Fold the dry ingredients into the wet mixture until just combined, then fold in the pecans.
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Transfer batter to the prepared pan and bake 55–60 minutes, or until a toothpick comes out clean. Let the loaf rest in the pan 10 minutes, then transfer to a wire rack to cool.
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Whisk the powdered sugar and milk until smooth. Drizzle over the cooled loaf, top with pecans if desired, slice, and serve.
Notes
*Nutrition values are estimates per serving.
Nutrition
UPDATE NOTE: This post was originally published in October 2017 and updated with new text and photos in November 2025.