This Butternut Squash Loaf recipe is the perfect blend of comforting flavors and wholesome ingredients, making it an ideal choice for any time of year. Moist, tender, and slightly sweet, this loaf is not only delicious, but it also brings a cozy, autumnal feel to your table. Packed with nutrients from the butternut squash and infused with warm spices, this loaf makes for a delightful breakfast or a satisfying snack. Its vibrant orange hue and inviting aroma will have everyone reaching for a slice!
Why You Will Love This Recipe
You will adore this butternut squash loaf for its rich, warm flavors that evoke the essence of fall. The natural sweetness of the squash pairs perfectly with spices like cinnamon and nutmeg, creating a delightful taste experience. Not only is it simple to prepare, but it also requires minimal ingredients, making it accessible for cooks of all levels. Plus, it fits beautifully into various diets, being naturally gluten-free and easily adaptable for vegan or dairy-free lifestyles. Enjoy it as a breakfast treat, a midday snack, or even as a dessert!
Tips and Tricks
To ensure your butternut squash loaf turns out perfectly, here are some handy tips:
- Roast the butternut squash until it’s tender to enhance its natural sweetness. You can do this ahead of time and store it in the fridge.
- Use a food processor to puree the squash for a super smooth texture, or mash it with a fork for a chunkier feel.
- Experiment with spices! While cinnamon and nutmeg are classic choices, consider adding ginger or allspice for an extra flavor kick.
- For an added touch of moisture, consider incorporating Greek yogurt or applesauce into the batter.
Make Ahead Tips
This recipe is great for meal prepping! Here are some tips for getting a jump on your baking:
- You can roast and puree the butternut squash up to three days in advance. Store the puree in an airtight container in the refrigerator until you’re ready to bake.
- The loaf batter can be prepared ahead of time; just keep it in the fridge for a day before baking.
- Once baked, the loaf can be stored in an airtight container for up to a week, making it perfect for quick breakfasts or snacks.
Recipe Variations
Feel free to get creative with your butternut squash loaf! Consider these variations:
- Nutty Addition: Stir in some chopped walnuts or pecans for added crunch and flavor.
- Dried Fruits: Include raisins, cranberries, or chopped dates for a sweet twist.
- Seasonal Spices: In fall, add pumpkin spice. In spring, lighten it up with lemon zest and poppy seeds.
- Gluten-Free Option: Substitute regular flour with almond flour or a gluten-free flour blend for a gluten-free version.
How to Serve
Serve your butternut squash loaf warm or at room temperature. For a delightful touch, spread a little butter or cream cheese on each slice. Garnish with a sprinkle of cinnamon or a drizzle of honey for added sweetness. Pair it with a side of fresh fruit or a dollop of yogurt for a complete breakfast experience.
Pairing Suggestions
Pair your butternut squash loaf with a hot cup of spiced chai tea or a latte for a warm, cozy atmosphere. If you prefer something refreshing, a glass of apple cider complements the flavors beautifully. For dessert, consider serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat.
How to Store
To keep your butternut squash loaf fresh:
- Refrigerator: Store it in an airtight container for up to a week.
- Freezer: Wrap slices in plastic wrap and then place them in a freezer bag for up to three months.
- Reheating: Thaw overnight in the fridge if frozen, then reheat slices in the microwave for a few seconds or in the oven at 350°F until warmed through.
Equipment Needed
For this recipe, you will need:
- A baking loaf pan (9×5 inches is ideal)
- A mixing bowl
- A whisk or electric mixer
- A measuring cup and spoons
- A spatula for folding the batter
- Optional: Food processor for pureeing the butternut squash
Dietary Adaptations
To make this recipe suitable for various dietary needs:
- Vegan: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use a dairy-free yogurt or applesauce.
- Dairy-Free: Substitute regular yogurt with a non-dairy alternative.
- Nut-Free: Ensure your flour blend is nut-free and avoid any nut toppings.
- Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
Seasonal Adaptations
In the fall, use freshly harvested butternut squash for the best flavor. In spring or summer, you could substitute with zucchini or pumpkin if butternut squash isn’t available. Feel free to incorporate fresh herbs like rosemary or sage for an aromatic twist during the spring and summer months.
Recipe FAQs
Can I substitute butternut squash with another type of squash? Yes! Pumpkin or acorn squash can also work well in this recipe.
Is there a way to make this loaf sweeter? Absolutely! Increase the sugar or add in some maple syrup or honey for an even sweeter loaf.
How do I know when the loaf is done? A toothpick inserted in the center should come out clean.
Can I use frozen butternut squash? Yes, just ensure it’s thawed and drained of excess moisture before using.
How To Make butternut squash loaf recipe
Butternut Squash Loaf
This Butternut Squash Loaf recipe is the perfect blend of comforting flavors and wholesome ingredients, making it an ideal choice for any time of year.
Ingredients
- 2 cups butternut squash puree (cooked and cooled)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil or melted coconut oil
- 3 large eggs
- 1 3/4 cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set aside.
- In a large mixing bowl, combine the butternut squash puree, granulated sugar, brown sugar, and vegetable oil, mixing until smooth.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 301Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 56mgSodium 254mgCarbohydrates 40gFiber 2gSugar 20gProtein 5g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
In conclusion, this butternut squash loaf recipe is a fantastic way to savor the flavors of fall while enjoying a nutritious, homemade treat. Whether you choose to serve it for breakfast, snack, or dessert, this loaf is sure to impress your family and friends. With its simple ingredients and easy preparation, you’ll find yourself making it time and time again. Happy baking!
