Winter Squash Bread

Amy Herald


Winter Squash Facts: Winter squashes are an excellent source of vitamins A and C, potassium and manganese, calcium, magnesium, Vitamin E, Thiamin, Niacin, Vitamin B6, and Folate. Squash is also high in fiber so it may help give you the sensation of feeling full, without having consumed a lot of calories.


★★★★★ 1 vote

15 Min
2 Hr


  • 2/3 c
    butter, softened
  • 2 2/3 c
  • 4
  • 3 1/2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1 tsp
  • 1 tsp
    ground cinnamon
  • 1 tsp
    ground cloves
  • 1/2 tsp
  • 3 c
    cooked, winter squash puree
  • 1 tsp
    vanilla extract
  • 1 c
    chopped walnuts or pecans

How to Make Winter Squash Bread


  1. preheat oven to 400 degrees. Cut 1 large squash or 2 small squash in half and remove seeds and cover the tops with aluminum foil. Place the squash halves, cut-side up, on a foil-lined, rimmed baking sheet. Bake for 1 hour and 45 minutes or until squash is soft. Cool.
  2. When squash is cooled, scoop out pulp and mix with an electric mixer until pureed. Measure out 3 cups. (You can freeze any extra for other uses.)
  3. Preheat Oven to 350 degrees.
  4. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
  5. Combine next 6 ingredients. Add to creamed mixture alternately with squash puree beginning and ending with flour mixture.
  6. Stir in vanilla and pecans.
  7. Spoon into 3 greased 8 inch loaf pans. Bake at 350 for 1 hour or until toothpick inserted into center comes out clean.
  8. Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
  9. Note: The bread freezes well. Just wrap loaf tightly and thoroughly in plastic wrap and freeze for 2-3 months.
  10. Note: Cut this recipe in half and bake in 1 greased and floured (9 inch) loaf pan at 350 for 1 hour to 1 hour & 10 minutes.

Printable Recipe Card

About Winter Squash Bread

Main Ingredient: Flour
Regional Style: American
Collections: Fall Food, Winter Recipes

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