This butternut squash bread is cozy, moist, and full of warm fall flavors.
It’s just sweet enough, with a soft crumb and a buttery brown sugar glaze that takes it over the top.
If you’re ready for a change from pumpkin but still want all the fall vibes, this is the one.
It’s the kind of bread you want with your morning coffee or a little afternoon treat.
It smells amazing while baking, too!
Why I Love This Recipe
This recipe came from a fall afternoon when I had extra roasted butternut squash in the fridge. I didn’t want to make soup again—so I tried baking with it, and wow. The bread came out tender, not too sweet, and better than any pumpkin loaf I’d ever made.
- Butternut squash gives it a silky, buttery texture without being heavy
- The brown sugar glaze adds just the right amount of sweetness
- It smells like fall while baking—warm cinnamon, nutmeg, and vanilla
- It’s freezer-friendly and stays moist for days
- A great way to use up extra squash or even frozen squash puree
Makes: 1 loaf (about 10 slices)
Total Time: 1 hour 10 minutes
Bake Time: 50–55 minutes
Prep Time: 15–20 minutes
Macros (per slice – based on 10 servings)
- Calories: 240
- Protein: 3g
- Carbs: 32g
- Fat: 11g
- Fiber: 2g
- Sugar: 17g
Why This Recipe Works (Quick Science)
Butternut squash is naturally sweet and low in water compared to pumpkin, which helps make this bread moist but not soggy. The oil in the batter keeps the texture tender, while the eggs bind it all together. Brown sugar adds flavor depth because of the molasses. And the baking soda reacts with the acidity from the brown sugar and squash to give you a nice rise.
What You’ll Need
- 1 ½ cups butternut squash puree (roasted and mashed)
- 2 large eggs
- ½ cup neutral oil (like canola or vegetable)
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the Brown Sugar Glaze:
- ¼ cup butter
- ⅓ cup brown sugar, packed
- 1 tablespoon milk
- ⅓ cup powdered sugar
Pro Tips
- Roast your own squash for more flavor—just cube, roast at 400°F until soft, and mash
- Let the bread cool before glazing so it sets instead of soaking in
- Don’t overmix the batter—just combine until there are no dry streaks
- This bread actually tastes better the next day!
- Glaze right before serving if you want that pretty shiny top
Tools You’ll Need
- 2 mixing bowls (medium + large)
- Measuring cups + spoons
- Whisk
- Rubber spatula
- Loaf pan (9×5)
- Small saucepan (for glaze)
- Cooling rack
Substitutions and Variations
- Butternut squash → canned pumpkin or sweet potato puree
- Oil → melted butter for richer flavor
- Brown sugar → coconut sugar or maple sugar
- Add chopped nuts or mini chocolate chips to the batter
- Make it dairy-free: use vegan butter and dairy-free milk for the glaze
Make Ahead Tips
- Bake the bread a day ahead—it gets more flavorful after resting overnight
- You can roast and mash the squash up to 3 days in advance and store in the fridge
- Bread freezes beautifully (without glaze)—just wrap tightly and freeze up to 2 months
Step-by-Step Instructions
Step 1: Preheat the oven and prep your loaf pan
Preheat your oven to 350°F. Grease a 9×5 loaf pan or line it with parchment paper.
Step 2: Mix the wet ingredients
In a large bowl, whisk together:
- 1 ½ cups mashed butternut squash (smooth and roasted)
- 2 large eggs
- ½ cup canola oil
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 ½ teaspoons vanilla extract
Step 3: Mix the dry ingredients
In a separate bowl, whisk together:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Step 4: Combine wet and dry ingredients
Gently stir the dry ingredients into the wet ingredients using a spatula. Mix until just combined—don’t overmix.
Step 5: Pour into the pan and bake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let cool
Let the bread cool in the pan for 10–15 minutes, then lift it out and transfer to a wire rack to cool completely.
Step 7: Make the brown sugar glaze
In a small saucepan over medium heat, melt:
- ¼ cup butter
- ⅓ cup brown sugar
- 1 tablespoon milk
Bring to a simmer, stir until smooth, then remove from heat. Stir in:
- ⅓ cup powdered sugar
Let cool 5 minutes before glazing.
Step 8: Drizzle the glaze
Drizzle the slightly thickened glaze over the cooled bread. Let it set before slicing.
Step 9: Slice and serve
Slice the bread and enjoy!
Leftovers + Storage
- Store leftover slices in an airtight container at room temp for up to 3 days
- Refrigerate for up to 5 days
- Freeze slices individually wrapped for up to 2 months—reheat in microwave or toaster oven
- Don’t glaze before freezing—add glaze after thawing
Common Mistakes
- Using raw squash puree (it needs to be roasted and smooth!)
- Overmixing the batter—makes it tough
- Not letting the bread cool before glazing—it melts right in and disappears
- Baking at the wrong temp—always check with a toothpick
What to Serve With
- Hot coffee or chai
- A pat of salted butter or cream cheese
- A scoop of vanilla yogurt for breakfast
- Apple slices and nuts for a snack plate
FAQ
Can I use canned squash or pumpkin?
Yes! Just make sure it’s plain puree, not pumpkin pie filling.
Do I have to roast my own squash?
No, but roasting adds more flavor. You can use frozen mashed squash if that’s easier.
Can I make this gluten-free?
Yes—use a 1:1 gluten-free flour blend that includes xanthan gum.
Can I skip the glaze?
Totally—it’s delicious without it, but the glaze makes it extra special.
Conclusion
This butternut squash bread is the perfect cozy bake when you’re craving something warm and a little sweet. Whether you’re using up leftover squash or just want something different from the usual pumpkin bread, this recipe delivers every time. Give it a try, and don’t forget to leave a comment letting me know how it turned out—or ask any questions if you get stuck!
