Looking for more free recipes?

Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.

Overhead view of sliced loaf of butternut squash bread.

Butternut Squash Bread

  • Author: Deborah Harroun
  • Prep Time: 20 minutes
  • Rising Time: 1 hour 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 3 loaves, 12 slices each 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American


A yeast bread made with pureed butternut squash, this Butternut Squash Bread is a great way to get some extra veggies it. It is soft and delicious and irresistible!



  • 1 medium butternut squash
  • 2 teaspoons olive oil
  • 4 1/2 teaspoons (1/2 ounce or 2 packages) active dry yeast
  • 1/2 cup warm water
  • 1/3 cup sugar
  • 1 cup warm milk
  • 2 eggs, lightly beaten
  • 1/3 cup butter, melted and slightly cooled
  • 1 teaspoon salt
  • 7 to 7 1/2 cups all-purpose flour


  1. Heat the oven to 375ºF. Line a baking sheet with foil for easy clean up.
  2. Cut the butternut squash in half. Remove the seeds and place cut side up on the baking sheet. Brush with the olive oil. Bake until the flesh is soft, about 45 minutes. Remove and let cool slightly before scooping the flesh into a bowl and mashing. Measure out 1 1/4 cups of the mashed squash and reserve the rest for another use.
  3. Combine the yeast, the water, and about a teaspoon of the sugar in the bowl of a stand mixer (or in a large bowl if making by hand). Let it sit for a few minutes until the yeast has started to foam up.
  4. Add the rest of the sugar, the reserved squash, milk, eggs, butter and salt and mix until combined. Add in 3 1/2 cups of the flour and mix well. Continue to add flour until the dough comes together and starts to pull away from the sides of the bowl. If using a mixer, change to the dough hook and let the dough knead for 5-6 minutes. If making by hand, pour the dough onto a lightly floured surface and knead until smooth, 7-10 minutes.
  5. Lightly grease a bowl and add the dough, turning once to coat. Cover with plastic wrap that has been sprayed with nonstick cooking spry and allow the dough to rise until doubled, about 1 hour.
  6. Punch the dough down and divide into 3 equal portions. Shape each into a loaf and place in greased loaf pans.* Cover with plastic wrap or a clean kitchen towel and let the dough rise again until doubled, 30-45 minutes.
  7. Preheat the oven to 375ºF. Bake until the loaves are golden brown, about 20-25 minutes. Allow the bread to cool in the pans for 15 minutes, then remove to a cooling rack to cool completely.

Recipe Notes:

*I have used both 9×5-inch loaf pans and 8.5 x 4.5-inch loaf pans and both worked well with this recipe.

Adapted from

SUBSTITUTIONS: You can use bread flour instead of all-purpose flour.

FREEZE: This makes 3 loaves, so it’s a perfect way to have some now and freeze some for later! I suggest freezing the fully baked loaf. Let the bread cool completely before wrapping tightly and freezing for up to 3 months. To thaw, let it sit at room temperature – keep it wrapped while it is thawing.

STORE: Store any leftovers in an airtight bag for up to 5-7 days.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.


  • Serving Size: 1 slice
  • Calories: 125
  • Sugar: 2 g
  • Sodium: 81 mg
  • Fat: 3 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 0 g
  • Protein: 2 g
  • Cholesterol: 15 mg

Keywords: butternut squash bread, homemade bread