This is a good way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A great bread for Thanksgiving time.

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 15 mins
Servings:
20
Yield:
2 9x5-inch loaves
Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

    Advertisement
  • Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.

  • Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

Nutrition Facts

306 calories; protein 4.5g 9% DV; carbohydrates 50.2g 16% DV; fat 10.6g 16% DV; cholesterol 37.2mg 12% DV; sodium 365.1mg 15% DV. Full Nutrition
Advertisement

Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/16/2013
This yields a lot of batter, so I opted to make some muffins in addition to a loaf. For those not knowing how to achieve a cooked butternut squash, just cut in half lengthwise, brush the insides with olive oil and place the flesh side down on a foil lined cookie sheet. Bake at 400 degrees for 30-45 min depending on the size until they are fork tender. Then just scoop out the meat into a bowl and use a potato masher or hand mixer to puree. The texture is just right whether you make quick bread loaves or muffins. Not too dry or crumbly when you bite in. The ratio of spices was perfect in my opinion. I ended up icing some which hubs enjoyed. A nice alternative to canned pumpkin. Read More
(40)

Most helpful critical review

Rating: 2 stars
02/12/2018
Disappointed in this recipe's overpowering clove flavour especially given the quantity. Now I have a lot of clove-cake. Cloves pretty much annihilated any hint of butternut squash. 1 hour was too long with dark crust on bottom. Cut cloves and possibly add nutmeg cut sugar and 45-50 min. would be better - maybe. Read More
67 Ratings
  • 5 star values: 52
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/15/2013
This yields a lot of batter, so I opted to make some muffins in addition to a loaf. For those not knowing how to achieve a cooked butternut squash, just cut in half lengthwise, brush the insides with olive oil and place the flesh side down on a foil lined cookie sheet. Bake at 400 degrees for 30-45 min depending on the size until they are fork tender. Then just scoop out the meat into a bowl and use a potato masher or hand mixer to puree. The texture is just right whether you make quick bread loaves or muffins. Not too dry or crumbly when you bite in. The ratio of spices was perfect in my opinion. I ended up icing some which hubs enjoyed. A nice alternative to canned pumpkin. Read More
(40)
Rating: 5 stars
09/13/2014
Even my kids loved these! I replaced the shortening with 1/3 c. applesauce and 1/3 c. canola oil. This recipe made 24 nice muffins so I did the first dozen without nuts and the second with 1/3 c. chopped walnuts. They took 30 minutes in the oven at the same temperature. Yum! Read More
(17)
Rating: 5 stars
11/03/2013
This is a perfect use of butternut squash from the garden. I used twice the amount of cinnamon but half the amount of ground cloves because I thought the cloves would be too aggressive for our personal tastes. It came out perfectly. The flavor and texture are wonderful. Read More
(9)
Advertisement
Rating: 5 stars
10/19/2014
Great recipe -- easy to make, and quite delicious! I substituted 2/3 cup shortening for 1 cup butter, and added twice as much cinnamon. It came out perfect. Read More
(6)
Rating: 5 stars
10/28/2015
I only changed one (very mild) thing. I used dried cranberries instead of raisins because I find raisins to be... Yucky ;) Also - highly recommend making FRENCH TOAST with this bread in the morning. It was the best idea my husband ever had. Read More
(6)
Rating: 5 stars
12/10/2013
Thanks! This is one of the best quick bread recipes I've found on here. The only change I made was to use splenda instead of sugar. It rose well and cooked evenly on the inside and the outside. Read More
(5)
Advertisement
Rating: 5 stars
09/24/2014
Iused butter instead of shortening and I replaced 1 cup of sugar with 3/4 cup of raw honey adding about 1/4 tsp. of baking soda to complement that. I used 1/3-1/2 as much cloves as that's what I had and added a couple of dashes of nutmeg. Next time I'll probably spice it up more as the flavor was quite mild but still it's really yummy. I don't doubt it would have been just as good without any changes. Maybe it was just luck but this bread came out as well as any quick bread I've ever made: really moist but totally cooked through even in the center and not too tough or crusty on the edges -- not too easy a feat for me! Read More
(4)
Rating: 4 stars
11/24/2016
A very nice recipe! I like the fact that you get one loaf for now and one for the freezer to enjoy later. Next time I will double the raisins and nuts as I felt they were a little skimpy in this recipe. Read More
(2)
Rating: 5 stars
02/21/2015
Perfect consistency. I used 1/4 cup of butter instead of shortening for a single loaf. Another great recipe from allrecipes.com. Read More
(2)
Rating: 2 stars
02/12/2018
Disappointed in this recipe's overpowering clove flavour especially given the quantity. Now I have a lot of clove-cake. Cloves pretty much annihilated any hint of butternut squash. 1 hour was too long with dark crust on bottom. Cut cloves and possibly add nutmeg cut sugar and 45-50 min. would be better - maybe. Read More
Advertisement