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5 from 8 votes

Sweet Whole Wheat Butternut Squash Bread

This sweet Butternut Squash Bread is moist, delicious and mixed together in one bowl. Made with whole wheat flour, butternut squash puree, warm spices, and perfectly sweetened with applesauce and brown sugar, it is the perfect fall treat!
Prep Time10 minutes
Cook Time50 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: butternut squash, butternut squash recipe
Servings: 12 slices
Calories: 160kcal
Author: Taesha Butler

Ingredients

  • 1 cup cooked and mashed butternut squash if using canned squash, reduce to 3/4 cup
  • 1 cup unsweetened applesauce
  • ½ cup brown sugar or coconut sugar for refined sugar free
  • ¼ cup avocado oil or melted coconut oil
  • ⅓ cup plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 ½ cups whole wheat flour
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon allspice
  • ¼ teaspoon ground ginger
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • chopped walnuts, pecans, or chocolate chips for topping optional

Instructions

  • Preheat an oven to 350℉ and line a loaf pan with parchment paper or grease with a little extra oil to prevent sticking.
  • In a large mixing bowl, combine mashed butternut squash, applesauce, brown sugar, eggs, yogurt, vanilla, and oil. Whisk until smooth.
    Two images. The image on the left shows the wet ingredients for butternut suqahs bread in a glas bowl before being mixed. The image on the right shows the wet ingredients whisked together.
  • Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, allspice and ginger. Stir together. Mix until well combined and batter has a smooth consistency. Do not over mix.
  • Pour batter into the prepared loaf pan. Top with nuts or chocolate chips, if using.
  • Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the middle comes out clean.
    Two images, The image on the left shows a baked load of butternut squash bread in the loaf pan. The second image shows the butternut squash bread on a cooling rack, sliced. One piece is on a plate with a fork.
  • Let cool in pan for 15 minutes before transferring it to a wire cooling rack.
  • Let cool completely before slicing. Store in an air-tight container in fridge for up to 4 days or in the freezer for a month.

Nutrition

Serving: 1slice | Calories: 160kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 196mg | Potassium: 138mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1297IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg