Spiced Butternut Squash Bread

I’m pretty certain that a lot of us have driven new creations in the kitchen based on one pantry or door-of-the-fridge ingredient that we bought once upon a time for one recipe and haven’t used it since. Pumpkin Pie Spice. This little bugger. Sassy step-sister to the canister of Poultry Seasoning we all buy every Thanksgiving because we are at the grocery store and have no certain recollection that last year’s bottle still exists in the spice cubby. Lo and behold, though, last year’s bottle does exist in said spice cubby and after using 1 teaspoon of it for a recipe, it sits lone until the next Thanksgiving go round.

This recipe brings Pumpkin Pie Spice out of her tragic, little crying corner in your kitchen to be used all Fall and Winter long. Side note, did you know that when stored in a cool place, butternut squash can last for up to 3 months? All the more reason to make this bread countless times.

Butternut squash is puréed and transformed into a batter, moistened perfectly with coconut oil and a few other classic quick bread ingredients. Because I’m queen of sweet but not-too-sweet, this recipe follows suit and is just lightly touched with sweet by way of a small amount of brown and white sugars.

The only messed up thing about the plan to use all that Pumpkin Pie spice is that next Thanksgiving, when you go to the grocery store and announce to yourself that you’re sure you have some left at home–you may be wrong.

Spiced Butternut Squash Bread
Yields 1
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
  1. 1 cup butternut squash, cut into 1/2 inch cubes (peeled, seeds & insides removed)
  2. 1/4 cup water
  3. 2 large eggs
  4. 1/2 cup coconut oil, melted
  5. 1/2 cup white sugar
  6. 1/2 cup brown sugar
  7. 1 1/2 cups all-purpose flour
  8. 1 teaspoon baking soda
  9. 1/2 teaspoon kosher salt
  10. 2 teaspoons pumpkin pie spice
  1. Preheat oven to 350° fahrenheit. Grease your loaf pan with cooking spray--I love using coconut oil cooking spray to grease my pans but feel free to use the spray you like best or the one you have on hand.
  2. Steam & purée the butternut squash. Place butternut squash in a microwave safe bowl with the water. Cover with plastic wrap and microwave for 8 minutes. Drain and place steamed squash into food processor to purée until smooth.
  3. Mix the wet ingredients. In a large mixing bowl and using an electric or standing mixer, combine squash purée, eggs, coconut oil, white sugar, and brown sugar on low speed.
  4. Finish the batter. Increase mixer speed to medium and add in the pumpkin pie spice, baking soda, and kosher salt. Slowly add in the flour, scraping down sides of the bowl periodically. Mix until just combined, being careful not to over-mix.
  5. Bake the bread. Pour batter into your greased loaf pan and place into the pre-heated oven, on the center rack. Bake 45 minutes and begin to check bread for doneness by inserting a toothpick and seeing if it comes out clean (and not covered in batter.) If toothpick does not come out clean, continue to bake, checking for doneness in 5 minute intervals.
  6. Cool bread. Remove bread from loaf pan and allow to cool before slicing.
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