Butternut Squash Bread with Pecan Streusel

As soon as fall comes I go on a quick bread binge until spring. I cycle through every imaginable muffin and bread, like this Butternut Squash Bread with Pecan Crumble, which are dazzled by their simplicity and their comforting flavors and textures.

While squash gets all the attention in sweet dishes, butternut squash actually performs better in many baked goods. It’s naturally sweeter and creamier, adding a juicy richness to this delicious bread.

Equal parts oil and butter make for a flavorful bread that stays moist for days. And with a crunchy and nutty crumble topping, it’s pretty enough for a bakery window display. It’s a low-key, stress-free weekend project or weeknight bake (especially since it tastes even better the next day). Along with tea or coffee, there’s nothing better on a chilly morning.

How to make butternut squash puree

I like to roast butternut squash when making puree for a number of reasons. It’s easy and largely hands-free, yielding the best flavor and adding a nice texture to the finished bread. You could boil or microwave diced squash instead, but these methods often introduce unwanted moisture into the puree and can make the bread gummy.

Luckily, you can roast the squash up to two days in advance. Cool the halves and wrap tightly in plastic wrap. Or prepare the puree and store in the fridge until ready to bake.

How to use leftover butternut squash puree

This recipe calls for roasting a whole butternut squash. However, you won’t end up using everything. It’s easy to double the recipe if you want to make two loaves and use most of the roasted squash. Otherwise, there are many delicious ways to use up the leftovers:

• Make a hearty butternut squash and parmesan sauce for pasta.
• Prepare a creamy butternut squash soup.
• Mix it with cheese and fill ravioli or pasta shells.
• Create a creamy filling for enchiladas.
• Add color and flavor to a fall lasagna.

Leftover butternut squash puree also freezes well for up to three months, so you can save the excess to make bread another day.

You can use canned puree

While the recipe calls for roasting the squash, you can use canned butternut squash puree. Canned squash also works in a pinch, although I think the flavor, texture, and color of butternut squash is superior in this bread.

recipe variations

This recipe is easy to adapt to your personal taste. Here are some ideas to get you started:

• No Nuts: If you have a pecan allergy or just don’t mind them, skip them. The crumble top without the pecans still adds a crunchy element.
• Additional Nuts: If you’re on the other end of the spectrum and love nuts, you can add more chopped pecans to the batter (up to 1/2 cup). Fold them in at the end. Walnuts also go well in the topping and batter.
• No topping: For a less sweet, more traditional bread, omit the crumble topping. I recommend adding another 1/2 teaspoon of cinnamon and, if you want a bit of texture, add 1/2 cup of chopped nuts to the batter.
• Chocolate Chips: For an extra decadent bread, fold in up to 1/2 cup semi-sweet or dark chocolate chips.
• Non dairy: To make this bread dairy-free, swap the butter in the bread for equal amounts of oil, and swap the butter in the topping for non-dairy butter (or omit the topping). I don’t recommend substituting butter for the oil in the dough, as a plain buttered bread loses its moisture quickly.

Storage Instructions

To keep the topping crisp, allow the bread to cool completely before wrapping for storage. At room temperature, it stays moist for about four days.

You can also freeze it, but the topping will get a bit mushy after thawing. Wrap it tightly in plastic wrap and place in a ziplock bag, squeezing out all the air. Freeze it for up to two months. Thaw it in the fridge before serving.

More quick bread recipes to try

• Guinness bread with molasses
• Cranberry Orange Nut Bread
• Easy zucchini bread
• Peanut Butter Chocolate Chip Banana Bread
• Pumpkin bread with chocolate chips