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Cinnamon Maple Butternut Squash Bread Recipe

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4.1 from 9 reviews

  • Author: Sara
  • Total Time: 1 hour 45 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Cinnamon Maple Butternut Squash Bread is a wholesome, moist loaf perfect for fall mornings or afternoon snacks. Made with whole wheat pastry flour and sweetened naturally with maple syrup and applesauce, this mildly spiced bread combines the earthy flavor of butternut squash with warm cinnamon and nutmeg, delivering a comforting and nutritious treat.

Ingredients

Dry Ingredients

  • 2 cups whole wheat pastry flour
  • 1 tbsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp nutmeg
  • ½ tsp salt

Wet Ingredients

  • 1½ cups butternut squash pureed
  • 2 eggs
  • ¼ cup applesauce
  • ¼ cup maple syrup
  • 1 tsp maple extract (optional)

For Butternut Squash Puree

  • 1 medium butternut squash (about 2-3 pounds)

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the bread.
  2. Prepare Dry Ingredients: In a large mixing bowl, whisk together the whole wheat pastry flour, cinnamon, baking powder, baking soda, nutmeg, and salt until evenly combined.
  3. Prepare Wet Ingredients: In a separate bowl, combine the pureed butternut squash, eggs, applesauce, maple syrup, and maple extract if using. Mix until smooth and well incorporated.
  4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix to maintain a tender texture.
  5. Prepare Pan: Grease a loaf pan thoroughly to prevent sticking, then pour the batter evenly into the pan.
  6. Bake the Bread: Place the loaf pan in the preheated oven and bake for 65-70 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. If the top browns too quickly, loosely cover with foil during the last 10-15 minutes.
  7. Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Make Butternut Squash Puree (if making from scratch): Preheat oven to 400°F (205°C). Cut off both ends of the butternut squash and slice it lengthwise. Peel both halves thoroughly with a vegetable peeler. Scoop out and discard seeds and strings. Dice the flesh and spread on a lined and greased baking sheet. Bake for 20-25 minutes or until tender.
  9. Puree the Squash: Let the cooked squash cool, then place it into a food processor and blend until completely smooth. Use 1½ cups of this puree in the bread batter as directed.

Notes

  • Use whole wheat pastry flour for a lighter texture; regular whole wheat flour can make the bread denser.
  • Do not overmix the batter; overmixing can make the bread tough.
  • Cover the bread with foil if it starts to brown too much before fully baking.
  • Puree can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
  • Maple extract is optional but enhances the maple flavor.
  • You can substitute applesauce with mashed banana if desired.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/cinnamon-maple-butternut-squash-bread-recipe/