Butternut Squash Spice Bread Recipe

Name: Butternut Squash Spice Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, halved and seeded; 1 tablespoon maple syrup; 1 ½ cups spelt flour or 1 ½ cups all-purpose flour; ½ cup sugar; ½ cup walnuts, plus; 2 tablespoons chopped walnuts, divided; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon ground allspice; ¼ teaspoon salt; 2 eggs; ¼ cup canola oil; ⅓ cup plain soymilk (unsweetened); 1 tablespoon vanilla extract

Servings: persons

1 medium butternut squash, halved and seeded
1 tablespoon maple syrup
1 ½ cups spelt flour or 1 ½ cups all-purpose flour
½ cup sugar
½ cup walnuts, plus
2 tablespoons chopped walnuts, divided
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon salt
2 eggs
¼ cup canola oil
⅓ cup plain soymilk (unsweetened)
1 tablespoon vanilla extract

1
Preheat oven to 350F.
2
Coat baking sheet with cooking spray.
3
Place squash halves cut-side down on baking sheet.
4
Bake 40 to 45 minutes, or until soft.
5
Cool.
6
Scoop flesh from skin, mash with maple syrup, and set aside.
7
Coat a loaf pan with cooking spray.
8
Combine spelt flour, sugar, walnuts, baking powder, baking soda, cinnamon, allspice, and salt in large bowl.
9
Lightly beat eggs in separate bowl.
10
Whisk in oil, soymilk, and vanilla until smooth.
11
Fold squash into liquid ingredients with spatula.
12
Stir squash-liquid mixture into flour mixture.
13
Pour batter into prepared pan, and sprinkle with remaining 2 Tbs.
14
walnuts.
15
Bake 60 minutes, or until toothpick inserted in center comes out clean.
16
Cool 20 minutes on wire rack, then unmold and cool completely.

790

kcal

Calories

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

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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 medium butternut squash, halved and seeded, 1 tablespoon maple syrup, 1 ½ cups spelt flour or 1 ½ cups all-purpose flour, ½ cup sugar, and more.

Yes, Butternut Squash Spice Bread falls under the Vegetarian 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!

Butternut Squash Spice Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions