• Home  / 
  • Breads
  •  /  Vanilla-Scented Butternut Squash Quick Bread

Vanilla-Scented Butternut Squash Quick Bread

By Chef Megan Joy / February 27, 2012

This bread reminds me of the Colorado sunshine that I adore so much- warm, bright, and comforting.

The original recipe calls for pumpkin puree, but I had some butternut squash puree on hand and decided to use that. I contemplated throwing some traditional spices in, but settled on letting the round notes of the butternut squash take the spotlight, accented with some vanilla.

You can make your own butternut squash puree by peeling one squash, cutting it into chunks, drizzling with a little butter, and roasting in a foil-covered pan until the squash is nearly falling apart. Puree in a blender.

I like this recipe because the bread is not too oily or greasy. It is moist, tender, and easy to slice away at all morning.

Enjoy with some peppermint tea and a spot by the window in the sun.

Vanilla-Scented Butternut Squash Quick Bread (adapted from Mastering the Art and Craft of Baking and Pastry by the Culinary Institute of America)

5.8 oz butternut squash puree
8 oz sugar
2 eggs
1/2 teaspoon salt
2 teaspoons vanilla paste or pure vanilla extract
1/3 cup grapeseed oil
1 1/2 cups all-purpose flour
1/4 teaspoon plus 1/8 teaspoon baking powder
scant 1/4 teaspoon baking soda
3 oz water

In a mixing bowl, beat the butternut squash puree, sugar, eggs, salt, and vanilla until combined. Add the grapeseed oil, mix well. In another bowl, whisk the flour, baking powder, and baking soda together. Add to the squash mixture until just combined. Beat in the water and pour batter into a greased 9-inch loaf pan. Bake at 360 F for about 40 minutes, until the top is firm and the edges are golden brown.

About the author

Chef Megan Joy

5comments
My Family Visits, And A Live Edge Table | HIGH ALTITUDE BAKES - March 9, 2012

[…] baked a loaf of Vanilla-Scented Butternut Squash Bread to have on hand for snacking, as well as Chocolate Stout Cake. We actually filmed the whole […]

Reply
How to bake high altitude adjusted banana bread with peanut butter glaze — High Altitude Bakes - October 24, 2012

[…] modified one of my favorite quick bread recipes and it came out really, really well. I was rather proud. The bread isn’t too oily or heavy. […]

Reply
Happy Birthday High Altitude Bakes! — High Altitude Bakes - February 20, 2013

[…] Quick breads that bake up fluffy and moist…Vanilla-Scented Butternut Squash Bread […]

Reply
High Altitude Gluten-Free Jam Swirled Sweet Potato Bread — High Altitude Bakes - February 28, 2013

[…] had some sweet potato puree so I decided to play around with my trusty Vanilla-Scented Butternut Squash Quick Bread and Banana Bread with Peanut Butter Glaze formula. It makes the best quick breads- moist, not too […]

Reply
Lisa Drake - October 24, 2014

Have made this twice this week for tea time and love it! Substituted pumpkin for the squash, (since that’s what I had in the pantry) and added a little cinnamon. Now the house smells all cozy like autumn! Thanks, Megan! 🙂

Reply
Click here to add a comment

Leave a comment: