Autumn Spiced Butternut Squash Bread

This is a good way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A great bread for Thanksgiving time.

Original recipe makes 2 9×5-inch loaves


2 2/3 cups white sugar
2/3 cup shortening
2 cups pureed cooked butternut squash
4 eggs
2/3 cup water
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup chopped walnuts
2/3 cup raisins

  • PREP

    15 mins

  • COOK

    1 hr


    2 hrs 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5-inch loaf pans.
  2. Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
  3. Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.


Calories: 306 kcal
Carbohydrates: 50.2 g
Cholesterol: 42 mg
Fat: 10.6 g
Fiber: 1.8 g
Protein: 4.5 g
Sodium: 365 mg