Buttercup Squash Tea Bread Recipe

Name: Buttercup Squash Tea Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (1 stick) unsalted butter, melted, plus more for the pan, room temperature; 1 1/2 cups all-purpose flour, plus more for the pan; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/8 teaspoon ground cloves; 1/4 teaspoon salt; 1 cup packed light-brown sugar; 2 large eggs; 1 cup Roasted Squash Puree made with buttercup squash (recipe follows); 1/2 cup coarsely chopped pecans; 3 pounds squash, such as butternut, orange Hokkaido, or buttercup, halved and seeded; Canola oil, for baking sheet; (makes about 2 1/4 cups)

Servings: persons

1/2 cup (1 stick) unsalted butter, melted, plus more for the pan, room temperature
1 1/2 cups all-purpose flour, plus more for the pan
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 cup packed light-brown sugar
2 large eggs
1 cup Roasted Squash Puree made with buttercup squash (recipe follows)
1/2 cup coarsely chopped pecans
3 pounds squash, such as butternut, orange Hokkaido, or buttercup, halved and seeded
Canola oil, for baking sheet
(makes about 2 1/4 cups)

1
Preheat the oven to 350F.
2
Butter and flour a 9 x 5 x 3-inch loaf pan, and set aside.
3
Into a large bowl, sift together the flour, baking soda, spices, and salt; set aside.
4
In a medium bowl, whisk together the sugar, eggs, squash puree, melted butter, and 1/4 cup water.
5
Fold the squash mixture into the flour mixture.
6
Stir in the pecans.
7
Pour the batter into the prepared loaf pan, and bake until a cake tester inserted in the center comes out clean, about 1 hour.
8
Turn the bread out onto a wire rack, and let cool completely.
9
Preheat the oven to 400F.
10
Place the squash halves, skin side up, on an oiled rimmed baking sheet.
11
Bake until fork-tender, about 1 1/4 hours.
12
Remove from the oven.
13
Turn over; let stand until cool enough to handle.
14
Scoop the flesh into a food processor, and discard the skin.
15
Puree until smooth.
16
Refrigerate squash puree in an airtight container up to 4 days or store in the freezer up to 1 month.

3590

kcal

Calories

360

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup (1 stick) unsalted butter, melted, plus more for the pan, room temperature, 1 1/2 cups all-purpose flour, plus more for the pan, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and more.

Yes, Buttercup Squash Tea Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttercup Squash Tea Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions