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This Butternut Squash Bread is made with cooked butternut squash and pecans and topped with a simple glaze. Delicious for breakfast and an easy way to trick friends and family into eating squash!
Today’s a good day for butternut squash bread! If you would have asked me last year my favorite kind of squash, I probably would have said spaghetti squash, but this year I’m all about butternut squash. I mean obviously, since I decided to put it into bread! Hey, if you can make bread with bananas, you can certainly make it with butternut squash, too.
- It’s made with real butternut squash, and an easy way to hop on the squash train if you’re not already
- It uses a mixture of all purpose and whole wheat flour, along with coconut oil instead of butter, making it a little bit healthier
- The bread itself isn’t super sweet, so you have the option to add a simple glaze if you want a little extra sweetness
Butternut squash – I know Whole Foods, Trader Joe’s and Walmart all sell pre-cubed butternut squash, which is a lot faster than having to roast a whole squash
Flours – the recipe calls for a combination of all purpose and whole wheat flour. Alternatively, you can use just one or the other.
Milk – almond, oat or any kind of dairy free milk (or can sub regular dairy milk)
Pecans – can sub almonds or walnuts
Step 1: Cook and mash the butternut squash. Once the squash has been cut into bite-size pieces, you’ll need to cook it. There are two ways to do this: 1) in the microwave or 2) in the oven. The oven method will result in a caramelized squash that’s so delicious, but it also takes longer. Personally, I use the microwave method, which only takes 5 minutes. Once the squash is cooked (you’ll know it’s cooked when it’s soft), mash it with a fork or potato masher.
Step 2: Combine wet and dry ingredients. Add the wet ingredients to a bowl, along with the mashed butternut squash, then stir in the dry ingredients until everything is combined.
Step 3: Add nuts. Stir in the chopped pecans by hand, then pour the batter into a greased or lined bread pan and bake the bread for 45-55 minutes, or until a toothpick comes out clean.
Step 4: Drizzle the glaze. Once the bread is baked and cooled, drizzle the glaze over top. Of course this is optional, but is glaze ever really optional?
Tips and FAQs
Use pre-cubed butternut squash: This will make the entire bread-making process faster and less tedious. Yes, you can use a whole butternut squash, peel it then dice it, but you should be able to find pre-diced/cubed butternut squash at the grocery store.
Wait until the bread is cool to slice it: Otherwise, the bread might fall apart and become crumbly. In addition, wait until it cools before adding the glaze.
Can I make this gluten free/vegan?
I haven’t tried any other flours in this recipe, though I’m guessing gluten free 1:1 baking flour would work. As for vegan, you could sub 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water) and that should do the trick!
More delicious bread recipes
- Almond Banana Bread
- Paleo Banana Bread
- Double Chocolate Chip Zucchini Bread
- Coconut Bread
- Savory Zucchini Bread
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Pecan Butternut Squash Bread
- 2 cups chopped butternut squash
- 1/4 cup coconut oil melted
- 1/4 cup almond milk
- 2 eggs
- 1 tsp vanilla extract
- 2 cups whole wheat flour
- 1/2 cup cane sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup chopped pecans
For the glaze:
- 3/4 cup powdered sugar
- 1-2 tbsp almond milk
- Sprinkle of chopped pistachios OR pecans
- Preheat oven to 350°.
- Place squash in a large microwave-safe bowl and microwave for approximately 5 minutes, or until squash is cooked. Alternatively, you can roast the squash in the oven at 400° for 25 minutes.
- Next, whisk melted coconut oil, milk, eggs, and vanilla together in a bowl and set aside.
- Use a potato masher or fork to mash butternut squash similarly to how you would mash bananas in banana bread, then pour wet ingredients into the bowl with the mashed squash and stir to combine; set aside.
- In a separate bowl, combine flour, sugar, baking powder, and baking soda. Pour dry ingredients into wet ingredients and use a large spoon to stir everything together. Last, stir in the chopped pecans.
- Grease a bread pan with coconut oil and pour batter into the bread pan, using a spatula to smooth batter out.
- Bake bread for 45-55 minutes, or until the edges are golden and a toothpick comes out clean. Leave bread in the pan for 10 minutes, and then run a knife along the edges and carefully invert bread onto a cooling rack.
- For the glaze: whisk sugar and milk together and then pour glaze over bread.
- Slice and enjoy!
UPDATE NOTE: This post was originally published in October 2017. It was updated with new text in September 2020.