This cozy loaf is fall in every bite. It’s warm, sweet, and full of soft spices with a hint of maple and the earthy smoothness of roasted butternut squash. If you love banana bread or pumpkin bread, this is gonna be right up your alley. It’s super moist, smells amazing while it bakes, and tastes even better the next day (if it lasts that long).
Why I Love This Recipe
I started making this bread one fall when I had a bunch of leftover roasted butternut squash and didn’t want to toss it. I tweaked my go-to pumpkin bread recipe, added maple syrup, cinnamon, and bam — it was magic.
- Super soft and moist, thanks to the squash
- Not too sweet — perfect for breakfast or a snack
- Smells incredible while baking
- You can freeze it for later
- Makes your whole house feel cozy
What You’ll Need
- 1 cup roasted butternut squash, mashed and cooled
- 2 large eggs
- 1/2 cup maple syrup
- 1/3 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Pro Tips
- Make sure your squash is fully cooled before mixing — heat can mess up the eggs
- Don’t overmix the batter or the bread can turn out dense
- Use parchment paper in the loaf pan for easy removal
- Let the bread rest before slicing — it’s even better once it cools
- You can roast the squash a day or two ahead
Tools Required
- Mixing bowls
- Whisk
- Rubber spatula
- Loaf pan (8.5 x 4.5-inch or 9 x 5-inch)
- Parchment paper
- Oven
Substitutions and Variations
- Swap maple syrup for honey or use more brown sugar
- Add chopped walnuts or pecans for crunch
- Mix in chocolate chips for a sweeter version
- Use pumpkin puree instead of butternut squash
Make Ahead Tips
You can roast and mash the butternut squash up to 3 days ahead. The whole bread freezes really well — just wrap tightly and freeze for up to 2 months.
Servings and Time
Serves: 8
Cook Time: 50–60 minutes
Total Time: 1 hour 15 minutes
Instructions
Step 1: Mash the Butternut Squash
Scoop 1 cup of roasted butternut squash into a bowl and mash until smooth. Let it cool completely.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together 1 cup mashed butternut squash, 2 large eggs, 1/2 cup maple syrup, 1/3 cup brown sugar, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until smooth and combined.
Step 3: Mix the Dry Ingredients
In a separate bowl, combine 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt. Stir to combine.
Step 4: Combine Wet and Dry
Slowly add the dry ingredients into the wet mixture. Stir gently with a spatula until just combined. Do not overmix.
Step 5: Pour Into Pan
Line a loaf pan with parchment paper. Pour in the batter and smooth the top.
Step 6: Bake
Bake at 350°F (175°C) for 50–60 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Step 7: Slice and Serve
Once cooled, slice the bread and serve on a plate. Optional: drizzle with a little maple syrup or a sprinkle of cinnamon sugar.
Leftovers and Storage
Wrap leftover slices tightly and keep at room temp for up to 3 days or refrigerate for 5 days. You can also freeze slices individually for quick grab-and-go breakfasts. Just reheat in the toaster or microwave.
Macros (Per Slice – Based on 8 Slices)
- Calories: ~290
- Protein: 3g
- Carbs: 38g
- Fat: 14g
- Fiber: 2g
Why This Recipe Works (Quick Science)
Butternut squash has natural starch and moisture that helps keep the bread soft and tender without needing a ton of fat. The maple syrup adds flavor and sweetness while also adding moisture. The baking soda reacts with the acidity in the squash and syrup to give the bread a nice rise.
Common Mistakes
- Using hot squash — it can scramble the eggs
- Overmixing the batter — makes the bread tough
- Not checking with a toothpick — underbaked bread sinks in the middle
- Cutting it too soon — let it cool so it holds together
What to Serve With
- A warm mug of chai or coffee
- Greek yogurt and berries
- A smear of almond butter
- Apple slices and cheddar cheese
FAQ
Can I use canned butternut squash?
Yes! Just make sure it’s pure and not sweetened or seasoned.
Can I make this gluten-free?
Use a 1:1 gluten-free baking flour blend.
Can I use pumpkin instead of squash?
Totally — just swap 1 cup pumpkin puree.
Do I need to refrigerate it?
Not for the first few days, but it’ll last longer in the fridge.
Can I add mix-ins?
Yep! Try chocolate chips, chopped nuts, or even dried cranberries.
Try It and Tell Me!
This bread is like a warm hug from the oven. It’s cozy, simple, and always a hit. If you bake it, I’d love to hear how it turned out! Drop a comment and let me know what you think or any fun twist you tried.