Butternut Squash (Pumpkin) Bread

Butternut Squash (Pumpkin) Bread


Confession: This was originally pumpkin bread, but when we wanted to test it in summer and couldn’t get ahold of any fresh pumpkins, we subbed butternut squash. Guess what? It’s better. Way better.

Both traditional and metric measurements are listed, but if you want to be a better baker, you’ll weigh everything. Weights are given where it matters and, yes, metric is better.

This recipe first appeared in Season 5 of Good Eats.

Pumpkin Bread

  • 283 grams (2 cups) all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 340 grams (1 3/4 cups) sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 pound fresh butternut squash, peeled and seeded, cut into chunks
  • 113 grams (1/2 cup) hulled pumpkin seeds, toasted
  1. Crank the oven to 325°F.
  2. Take the flour, cinnamon, baking soda, baking powder, and salt for a spin in your food processor, then move them to a large mixing bowl.
  3. Spin the sugar, oil, eggs, and vanilla in the processor, pulsing just a few times to bring everything together, then add the wet mixture to the bowl with the dry ingredients and stir to combine. Don’t worry if there are a few lumps.
  4. Install the processor’s shredding blade and shred the butternut squash in the food processor. Dump onto a kitchen towel and, over the sink, twist into a ball to wring out as much water as possible. Fold the squash and the pumpkin seeds into the batter using a large rubber spatula, or, better yet, your hand.
  5. Pour into a nonstick 9-by-5-by-3-inch loaf pan or a standard nonstick muffin pan, filling the latter two-thirds full. If you don’t have a nonstick pan, lightly butter and dust the pan with flour before adding the butter.
  6. Bake the loaf for 1 hour and 15 minutes to 1 1/2 hours, or until it reaches an internal temperature of 200° to 210°F. Cool for 15 minutes in the pan, then turn out onto a cooling rack to cool completely. For muffins, bake for 30 minutes, then remove from the muffin tin to a cooling rack immediately.

Specialty hardware: digital kitchen scale, food processor

Yield: 1 (9-inch) loaf or 12 muffins

Active time: 20 minutes

Total time: 2 hours for loaf, 50 minutes for muffins

10 Comments

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  1. 4
    Cindy VANDERZALM

    So I started to make this without reading the recipe first. I had already turned my fresh (Winter Luxury) pumpkin into puree. So I ended up changing the following: Cut sugar down by 1/2, cut fat down by 1/2, and used 1 cup pumpkin puree. I made mini-muffins (bake for 20 minutes) and they were perfect!

  2. 6
    jesse

    Without a shredding attachment (or food processor, past a magic bullet style one…) can the butternut squash be shred by hand? Any idea how? Would a very thin julienne followed by a smash or rough chop do? Or…???

  3. 9
    r. brian lindahl

    My wife cans butternut squash when it’s in season, and we’ve been using it for almost all pumpkin baking needs. Everyone that’s tried it says the pies are better than pumpkin.

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