There is something so cozy about the smell of cinnamon and maple filling the kitchen. This Cinnamon Maple Butternut Squash Bread is soft, moist, and full of warm fall flavors. The butternut squash keeps every slice tender, while the maple syrup adds a rich sweetness that goes perfectly with cinnamon. It’s easy enough for a weekday bake but special enough to share.
Makes: 10 slices
Prep Time: 20 minutes
Cook Time: 55–65 minutes
Total Time: About 1 hour 25 minutes
Why I Love This Recipe
I started making this bread after having extra roasted butternut squash left from dinner one fall weekend. Instead of letting it go to waste, I mashed it and added it to my favorite quick bread recipe. The result was even better than I expected. The squash made the bread incredibly soft, while the maple syrup gave it a deep, rich flavor. Now it has become one of those recipes I look forward to making every fall and winter.
What makes this recipe special:
- The bread stays moist for several days.
- The maple syrup gives natural sweetness.
- Butternut squash adds flavor without making the bread taste like vegetables.
- Cinnamon brings warm bakery-style flavor.
- It freezes beautifully for later.
What You’ll Need
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ½ cup (120ml) pure maple syrup
- ⅓ cup (70g) light brown sugar
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 1½ cups (340g) mashed roasted butternut squash, cooled
- ¼ cup chopped pecans (optional)
Tools
- 9×5-inch loaf pan
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups
- Measuring spoons
- Cooling rack
Pro Tips
- Roast the squash until it is very soft before mashing.
- Let the mashed squash cool before mixing with the eggs.
- Stir the batter only until the flour disappears.
- Check the bread five minutes before the suggested baking time since ovens vary.
- Cool completely before slicing for cleaner pieces.
Substitutions and Variations
- Replace vegetable oil with melted butter.
- Use whole wheat flour for half of the all-purpose flour.
- Add ½ cup chopped walnuts instead of pecans.
- Mix in ½ cup raisins or dried cranberries.
- Add ½ teaspoon ground ginger for extra warmth.
Make Ahead Tips
- Roast and mash the squash up to three days ahead.
- Mix the dry ingredients one day ahead.
- Freeze the baked loaf for up to three months.
Recipe
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Grease one 9×5-inch loaf pan with a little vegetable oil or baking spray.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, and ¼ teaspoon ground nutmeg until evenly mixed.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together 2 large eggs, ½ cup pure maple syrup, ⅓ cup light brown sugar, ½ cup vegetable oil, 1 teaspoon vanilla extract, and 1½ cups cooled mashed roasted butternut squash until smooth.
Step 4: Make the Batter
Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until no dry flour remains. Fold in ¼ cup chopped pecans if using.
Step 5: Fill the Pan
Spread the batter evenly into the prepared loaf pan.
Step 6: Bake
Bake at 350°F (175°C) for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Slice
Cool the bread in the pan for 10 minutes, then transfer it to a cooling rack. Let it cool completely before slicing into 10 slices.
Why This Recipe Works (Quick Science)
The mashed butternut squash contains natural moisture and fiber. This helps keep the bread soft even after it cools. Maple syrup attracts moisture, so the bread stays fresh longer. Baking powder and baking soda work together to help the loaf rise while keeping the crumb light and tender. Mixing the batter gently prevents too much gluten from forming, which keeps the bread soft instead of tough.
Common Mistakes
- Using hot squash can start cooking the eggs.
- Overmixing the batter makes the bread dense.
- Opening the oven too early can cause the loaf to sink.
- Slicing while the bread is hot can make it crumble.
- Using watery squash can make the bread too wet.
What to Serve With
- Salted butter
- Cream cheese
- Maple butter
- Hot coffee
- Chai tea
- Warm apple cider
- Vanilla Greek yogurt
- Fresh fruit
Macros Information
Approximate per slice (10 slices):
- Calories: 245
- Protein: 4g
- Carbohydrates: 33g
- Fat: 11g
- Fiber: 2g
- Sugar: 14g
- Sodium: 190mg
Leftovers and Storage
Store the bread tightly wrapped at room temperature for up to 3 days. Refrigerate for up to 1 week. Freeze individual slices or the whole loaf for up to 3 months. Thaw at room temperature or warm slices gently before serving.
FAQ
Q: Can I use frozen butternut squash?
A: Yes. Cook it until tender, drain any extra moisture, mash well, and let it cool before using.
Q: Can I make this recipe without pecans?
A: Yes. Simply leave them out or replace them with walnuts.
Q: How do I know when the bread is done?
A: Insert a toothpick into the center. If it comes out clean or with only a few dry crumbs, the bread is ready.
Q: Can I freeze this bread?
A: Yes. Wrap it tightly in plastic wrap and then foil before freezing for up to three months.
Q: Why is my bread dense?
A: Overmixing the batter or adding too much flour are the most common reasons.
Final Thoughts
This Cinnamon Maple Butternut Squash Bread is simple to make and filled with warm, comforting flavors. Every slice is soft, moist, and perfectly balanced with maple, cinnamon, and butternut squash. Whether you enjoy it for breakfast, an afternoon snack, or dessert, it’s a recipe you’ll want to bake again and again. If you make it, share how it turned out and leave any questions or tips in the comments.