Healthy Butternut Squash Bread Recipes

Instead of pumpkin, try naturally sweet and moist butternut squash in this flavorful quick bread. Lightly spiced with a crisp and nutty pecan streusel top, serve it for breakfast with coffee and tea.

Laurel has over 10 years of experience developing recipes and writing about food. She is the author of 4 cookbooks, including the bestselling The Instant Pot Electric Cookbook.

As soon as fall arrives, I go into a quick bread frenzy until springtime. I cycle through every kind of muffin and loaf imaginable, like this Butternut Squash Bread with Pecan Streusel, dazzled by their simplicity and comforting flavors and textures.

Easy Butternut Squash Bread Recipe

While pumpkin gets all the attention in sweet dishes, butternut squash is actually better in many baked goods. It’s naturally sweeter and creamier and adds a moist richness to this delightful bread.

Butternut squash bread hits all the right notes for a breakfast loaf—moist but tender, sweet but not too sweet. It has just the right amount of spice, enough to celebrate the season without overpowering the squash.

Equal parts oil and butter ensure a flavorful loaf that will stay moist for days. And with a crispy and nutty streusel top, it’s pretty enough for a bakery shop window. It’s a low key, low stress weekend project or weeknight bake (especially since it tastes even better the next day). Paired with tea or coffee, there’s nothing better on a chilly morning.

Flourless Pumpkin Bread

I like to roast butternut squash when making purée for a few reasons. It’s easy and largely hands-off, results in the best flavor, and gives a nice texture to the finished bread. You could boil or microwave cubed squash instead, but these methods often introduce unwanted moisture into the purée and can make the bread gummy.

Luckily, you can roast the squash up to two days ahead of time. Cool and tightly wrap the halves in plastic wrap. Or go ahead and make the purée and store it in the fridge until you’re ready to bake.

This recipe calls for roasting a whole butternut squash. However, you won’t end up using all of it. It’s easy to double the recipe if you’d like to make two loaves and use most of the roasted squash. Otherwise, there are plenty of delicious ways to utilize the leftovers:

Butternut Squash Bread Recipe

Leftover butternut squash purée also freezes well for up to three months, so you can save the excess to make bread another day.

While the recipe calls for roasting the squash, you can use canned butternut squash purée. Canned pumpkin will also work in a pinch, although I think the flavor, texture, and color of butternut squash is superior in this bread.

To keep the topping crisp, let the bread cool completely before wrapping it for storage. It will stay moist for about four days at room temperature.

Healthy Pumpkin Bread {no Sugar + Whole Wheat Flour}

You can also freeze it, but the topping gets a bit soggy once defrosted. Wrap it tightly with plastic wrap and place it in a zip top freezer bag, squeezing out all the air. Freeze it for up to two months. Defrost it in the fridge before serving.

While this recipe calls for one whole squash, you’ll only end up using 1 cup of it after roasting and puréeing. The leftover roasted squash can be added to soup, salads, smoothies or frozen for the next time you want to make this bread. You could also use store-bought, pre-cut butternut squash or canned squash purée.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

Healthy Sourdough Pumpkin Spice Bread Recipe (or Muffins)

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Healthy Pumpkin Oat Bread {low Fat}

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It’s been a little while since I’ve shared a new quick bread recipe with you and WOW I couldn’t be more excited to give you this one.

I took a few of my favorite seasonal ingredients: butternut squash, brown butter, crunchy walnuts, and tons of cozy spices, and baked them right into the most magical loaf. This maple walnut butternut squash bread is deliciously moist and sweet thanks to a whole cup of roasted butternut squash and has the perfect cinnamon walnut streusel that takes it to the next level.

Pumpkin Bread Recipe

It might sound odd to add butternut squash to baked goods, but it acts just like good old pumpkin puree! Roasting the squash makes it nice and tender, which adds both moisture and sweetness to the bread itself. Plus, you’ll get a boost of vitamin A and fiber in each slice.

If you’ve never baked with butternut squash you are in for a serious treat. Roasted squash adds the perfect cozy flavor and moisture to this bread and pairs perfectly with the spices, brown butter, and streusel topping! Here’s what you’ll need to make it:

Brown butter really takes the flavor of this butternut squash bread to the next level. Learn exactly how to brown butter with our tutorial here.

Warming Spiced Savory Butternut Squash Bread

As always, I recommend making the butternut squash bread recipe exactly as written so that it turns out perfectly. There are a few ingredient swaps that will work, but remember to always sub at your own risk!

Feel free to use pumpkin puree or sweet potato puree instead! Remember to measure out 1 heaping cup of puree. Learn how to make pumpkin puree here!

I hope you love this maple walnut butternut squash bread! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Pumpkin Bread Recipe (no Mixer!)

To make dairy free: I recommended using Miyokos vegan butter and skipping the browning butter part of the recipe. Use your favorite dairy free yogurt in place of regular yogurt.

Serving: 1 slice Calories: 378 cal Carbohydrates: 43 g Protein: 6.5 g Fat: 20.8 g Saturated Fat: 9.3 g Fiber: 2.8 g Sugar: 17.1 gWhy have one slice of pumpkin bread, when you can have two (or three)?! Made with no sugar, Greek yogurt, and whole grains, thisHealthy Pumpkin Bread recipe is moist, delicious, and under 200 calories per slice.

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Easiest Healthy Pumpkin Bread

With Pumpkin Energy Balls, Pumpkin Overnight Oats, and Healthy Pumpkin Cookies all vying for attention, it’s easy to wonder if a simple loaf of pumpkin bread is really what you should be rushing to make when the seasons turn.

Let me put it this way: if you haven’t baked this healthy pumpkin bread recipe yet, you can’t even call it fall.

5 Star Review “Absolute moist pumpkin bread perfection! I love quick breads but dislike all the oil and butter in it so this was an amazing recipe for my kids too! Thank you!” — Amanda —

Best German Style Winter Squash Bread Recipe

I adapted this recipe from my favorite Healthy Banana Bread with Chocolate Chips. Like the banana bread, this low-calorie pumpkin bread is also low in fat and super moist, thanks to Greek yogurt and the natural moisture of the pumpkin itself.

For the white whole wheat flour, you can substitute whole wheat pastry flour, all-purpose flour, or a blend. Regular whole wheat flour can also be used, though the bread will have a heavier texture and a more pronounced wheat taste.

You can substitute vanilla Greek yogurt for the plain, though the bread will be a bit sweeter. I have not tested the bread with regular yogurt (which is thinner), so I recommend sticking with the Greek.

Gluten Free Butternut Squash Bread

Gummy pumpkin bread is usually underbaked. For best results, invest in an instant-read thermometer and don’t pull your bread until it reaches an internal temperature of 190 degrees F. If the top is getting too brown, tent with foil until the internal temperature is reached.

No. Wheat flour and almond flour behave very, very differently in recipes so you typically cannot make a 1:1 swap in recipes without