Name: Dairy Free Butternut Squash Bread
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 12
Cuisine: American
Ingredients: 1 ¾ cup all-purpose flour (210 grams); 1 ½ cups white sugar (300 grams); 2 teaspoon pumpkin spice*; 1 teaspoon baking soda; ¼ teaspoon salt; 1 cup butternut squash puree (245 grams); ½ cup oil (120 milliliters); ⅓ cup water (80 milliliters); 2 large eggs

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This dairy free butternut squash bread delicious, moist, and bursting with fall flavor.

slices of butternut squash bread on a plate

If you love pumpkin bread and pumpkin muffins when the weather turns crisp and the leaves change, you'll enjoy this butternut squash bread.

It has all the same flavors but uses butternut squash instead of pumpkin.

If you like this dairy free butternut squash bread, you may also like my and my dairy free butternut squash muffins.

And you may also want to check out my dairy free butternut squash pie and my dairy free pumpkin pie.

HOW TO STORE QUICK BREAD

Let the bread cool fully.

Transfer the bread to an airtight container lined with a paper towel. Place another paper towel on top of the bread before sealing.

If using a zip-top plastic bag, line both sides of the bag with paper towels and remove as much air as possible before sealing the top of the bag.

Store at room temperature for up to 4 days.

HOW TO FREEZE QUICK BREAD

Let the bread cool fully. Wrap in plastic wrap, then place in a resealable freezer bag.

Freeze for up to 3 months. They will still be safe to eat after 2 to 3 months, but their quality begins to degrade.

When ready to eat, let thaw at room temperature. To give it a fresh-out-of-the-oven taste and texture, rewarm gently in an oven.

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Yield: 12 servings

Dairy Free Butternut Squash Bread

This butternut squash bread is extremely moist and bursting with fall flavor!

Prep Time 10 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 15 minutes

Ingredients

1 ¾ cup all-purpose flour (210 grams)
1 ½ cups white sugar (300 grams)
2 teaspoon pumpkin spice*
1 teaspoon baking soda
¼ teaspoon salt
1 cup butternut squash puree (245 grams)
½ cup oil (120 milliliters)
⅓ cup water (80 milliliters)
2 large eggs

Instructions

Preheat the oven to 350°F or 175°C and set an oven rack in the middle position.
Whisk together the flour, sugar, pumpkin spice, baking soda, and salt in a mixing bowl.
Add the butternut squash puree, oil, water, and eggs. Mix until combined. Make sure that nothing from the dry mixture is left at the bottom of the bowl.
Pour the batter into the bread pan lined with parchment paper. Bake for 65 to 75 minutes, or until a cake tester inserted into the center comes out clean.
Remove and let cool for 10 minutes before moving to a cooling rack.