Butternut Squash Loaf

We grew some hefty Butternut Squash this summer. Six of the squashes topped 6 lbs. All of that delicious squash couldn’t be wasted! We cooked some up into a soup and then began the process of storing the rest. We froze both roasted, pureed squash and cubed squash. We also pressure canned eight quart jars.

Grandma presented me with a recipe for Pumpkin Loaf and I’ve seen recipes with pumpkin and Butternut Squash substituted for each other. Why not try baking with Butternut Squash? I grated the squash and used it in place of pumpkin in the recipe (see below).

The result was a dense, moist loaf that tasted delicious on its own or topped with butter. My girls preferred to spread strawberry butter on their pieces. Although the loaf was more on the savory than the sweet side, I consider it a success since the little ones pulled it out and snacked on it without me trying to sell it to them first. I think I’ll use this recipe as a seasonal treat and pull it out again next October when the garden offers up its plump, delicious Butternuts.

I’m not sure where Grandma first found this recipe, but I’ll pass it along if you want to try it too. Enjoy!

Prep Time: 15 min.
Total Time: 1 hr  30 min.
Makes: 1 loaf


½ cup vegetable oil
2 large eggs
⅓ cup water
1 cup grated Butternut Squash
1¾  flour
1½ cup sugar
¾ tsp salt
1 tsp baking soda
½ tsp ground cinnamon
½ tsp ground nutmeg

Preheat oven to 350℉.

In a large bowl, mix together the oil, eggs, water and squash. In a separate bowl, mix together flour, sugar, salt, baking soda and spices. Pour the dry ingredients into the wet and stir well to combine. Pour the mixture into a greased loaf pan.

Bake for 75 to 80 minutes or until a toothpick inserted into the middle comes out dry. Cool for 10 minutes before removing from pan and allowing to cool on a wire rack.