Cozy Winter Squash Bread

Whether you’re seeking inspiration for what to bring to your next festive gathering or craving a seasonally sweet treat, winter squash bread is the perfect answer. It’s great for those that may be nostalgic for summer zucchini bread and may be a new dish for others. Altogether, this recipe takes about two hours to make between curating the squash puree and bread itself. I made squash bread this past weekend which not only was a scrumptious treat but a way to lean into the coziness of the season by sipping tea and listening to Amy Winehouse as the oven worked its magic.

Winter Squash Bread

• 2 2/3 cups white sugar
• 2/3 cup butter (melted)
• 2 cups of pureed cooked Red Dog squash (Butternut squash is what I used, but other sweet squashes like Blue Hubbard and Red Kuri would also work)
• 4 large eggs
• 2/3 cup water
• 3 1/3 cups all-purpose flour
• 2 teaspoons of baking soda and baking powder
• 1 ½ teaspoons salt
• 1 teaspoon of ground cinnamon

Squash puree: Preheat your oven to 400 degrees F. While the oven preheats, cut your squash of choice in half and brush an even layer of olive oil onto the flesh of the squash. Place the two halves on an aluminum-lined baking sheet with flesh facing down. Bake for 30-40 minutes or until you can easily stick a knife in the squash. Scoop out the flesh and mash it together with a fork.

Bread: Preheat your oven to 350 degrees F. While the oven preheats, mix all the wet ingredients together (melted butter, pureed squash, eggs, water). Combine all the dry ingredients (sugar, flour, baking soda and powder, salt, and cinnamon) together and fluff with fork. Combine wet and dry ingredients and mix until you have a smooth texture while ensuring not to overmix. Bake the bread in TWO greased 9×5 inch pans for about an hour until an inserted knife in the center comes out clean. 

~Molly