Hello October! Or as I like to call it, "pumpkin-spice and everything nice" month! It's time to bring those incredible yellow, red and orange hues from outside into your home. And what better way to do that than with moist and flavourful butternut squash "pumpkin" bread.
I call this butternut squash "pumpkin" bread because just as the name suggests, it is made with butternut squash puree. I like to make my own homemade puree and I find butternut squash so much easier to work with than a big, heavy pumpkin. Plus, it is so incredibly flavourful. In fact, you can pretty much substitute pumpkin in any recipe with butternut squash. However, if you are crunched for time or cannot get your hands on butternut squash puree, do not worry. You can easily substitute it with pumpkin puree to create classic pumpkin bread.
The big bonus of baking this "pumpkin" bread is the incredible aroma that fills my kitchen, which comes from the delicious fall flavours of the pumpkin spice blend. Yes, I am talking cinnamon, nutmeg, and ginger. Yum! Seriously, what are you waiting for? Join in on the pumpkin spice season with this butternut squash "pumpkin" bread.
Butternut Squash "Pumpkin" Bread
- Prep Time: 10 min
- Cook Time: 60 min
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf bread
Description
Move over pumpkin, there is a new loaf in town! Butternut squash "pumpkin" bread is moist and flavourful, and brings the pumpkin spice season to your home.
Ingredients
- 2 cups all-purpose flour
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoon pumpkin spice blend
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- ⅔ cup buttermilk
- 1 cup butternut squash puree (or pumpkin puree)
Icing:
- 1 cup icing sugar
- 1-2 tablespoons of your favourite syrup or freshly squeezed orange or lemon juice.
- pumpkin spice blend
Instructions
- Preheat oven to 350 F.
- In a medium bowl, sift the flour, baking powder, baking soda, salt and pumpkin spice together.
- In a large bowl, whisk the eggs and slowly add sugar until the mixture turns a light yellow color. Add vanilla extract, oil, buttermilk and butternut squash (or pumpkin) puree and mix thoroughly.
- Slowly add the dry ingredients while continuously mixing the batter.
- Grease and flour a loaf pan. Pour the batter in the pan and bake for 60-70 minutes. Check if it is ready by sticking a toothpick in the center of the loaf bread and then withdrawing it. The toothpick must come out clean.
- Cool down the loaf bread completely.
Icing:
- Mix the icing sugar with syrup or juice. I prefer to use maple syrup or orange juice. If you add juice, add it slowly and mix well until you get the consistency that you like.
- Cover the loaf bread with icing and sift some icing sugar with pumpkin spice blend for decoration.
- Category: Dessert
Anna M says
Just made this but veganised everything and it and it turned out AMAZING! Thank you.
★★★★★
Sam | Ahead of Thyme says
That's amazing, so glad it worked with your substitutions! Let us know how you veganised it 🙂
Pauline says
I already made this loaf 3 times, it tastes amazing! I sometimes mix carrot and butternut 😉 Thank you for this receipe!
★★★★★
Sam | Ahead of Thyme says
That's awesome!! So glad you like the recipe. I will have to try it with carrot as well next time 🙂
Deliana says
Wow this loaf turned out amazing! Thank you for the recipe!
★★★★★
Sam | Ahead of Thyme says
You are so welcome! Glad you enjoyed it 🙂
Nicollette says
I’ve made this recipe about 3 times with butternut quash and pumpkin purée and it’s delicious. It’s so easy and simply to make. Thanks for sharing your recipe!
JINKY DE JESUS GIO says
Thanks for sharing your recipe. Will definitely try to make one 🙂