Butternut Squash Bread with Pecan Streusel
Butternut Squash Bread with Pecan Streusel

Instead of squash, try naturally sweet and moist butternut squash in this flavorful quick bread. Lightly flavored with a crunchy and nutty pecan crumble top, serve with coffee and tea for breakfast.

In this recipe

  • How to make butternut squash puree
  • How to use leftover butternut squash puree
  • recipe variations
  • More quick bread recipes to try

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

Butternut Squash Bread with Pecan Streusel

preparation time
20 minutes

cooking time
105 minutes

total time
2 hrs 5 mins

up to 10 servings

1 (9×5 inch) loaf

While this recipe calls for a whole squash, you’ll only be using 1 cup of it after roasting and pureeing. The leftover roasted squash can be added to soups, salads, smoothies, or frozen for the next time you want to make that bread. You can also use store-bought pre-cut butternut squash or canned pumpkin puree.


For the pumpkin puree

  • 1 medium (approx 2 1/2 Lb) Butternut Squash

  • 1 teaspoon rape or vegetable oil

For covering

  • 1/3 cup (70G) light brown sugarpacked up

  • 1/3 cup (46G) all purpose flour

  • 1/2 teaspoon Cinammon

  • 1 prize Salt

  • 3 tablespoon unsalted buttermelted

  • 1/3 cup (42G) chopped pecans

For the bread

  • Nonstick Cooking Spray for the bread pan

  • 1/2 cup (100G) sugar

  • 1/2 cup (105G) light brown sugarpacked up

  • 1/4 Cup rape or vegetable oil

  • 4 tablespoon unsalted buttermelted

  • 2 big eggs

  • 2 tablespoon water

  • 1/2 teaspoon vanilla extract

  • 1 1/2 cups (210G) all purpose flour

  • 1 teaspoon Cinammon

  • 1/4 teaspoon ground nutmeg

  • 3/4 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 1/2 teaspoon Salt

special equipment

  • food processor


  1. Roast Pumpkin:

    Preheat the oven to 350°F with the oven rack set to the center. Line a large, rimmed baking sheet with foil.

    Halve the butternut squash lengthways and scoop out the seeds with a large spoon. Rub both halves with the oil and place cut-side down on the prepared baking sheet.

    Roast the squash for 40 to 50 minutes, until you can easily pierce the thickest part with a sharp knife. Gently turn the squash over and let it cool for 10 to 15 minutes.

    Leave the oven on.

  2. Puree pumpkin:

    Scoop out the pulp and place in a food processor. Discard the bowl. Mash the squash, scraping the sides once or twice, until smooth. Measure out 1 cup (250g) for the recipe and save the rest for another use.

    Return the 1 cup of squash to the food processor for the bread. Set these aside while you prepare the crumbles.

  3. Prepare crumble:

    In a small bowl, combine the brown sugar, flour, cinnamon, and salt. Using a spoon or rubber spatula, stir in the melted butter until a crumbly batter forms. Add the pecans, using your hands to toss and distribute evenly. put it aside

  4. Prepare the loaf pan:

    Spray a 9″ x 5″ loaf pan with cooking spray and line the bottom and sides with a strip of parchment paper, creating a loop. Make sure the paper hangs over both sides – this will make it easier to remove the bread from the pan.

  5. Mix the wet ingredients:

    To 1 cup butternut squash puree in food processor, add sugar, brown sugar, oil, melted butter, eggs, water and vanilla. Process to blend, scraping down sides once.

  6. Mix the dry ingredients:

    Mix the flour, cinnamon, nutmeg, baking soda, baking powder, and salt in a large bowl. Whisk to break up clumps.

  7. Combine the wet and the dry:

    Add the butternut squash mixture to the flour mixture. Use a rubber spatula or wooden spoon to mix just until combined. A few small lumps of flour are fine.

  8. Assemble and bake bread:

    Scrape the dough into the prepared loaf pan. Scatter the sprinkles evenly on top.

    Bake until well risen and the crumbles are browned, about 1 hour. A cake tester or toothpick inserted in the center to the bottom should come out clean with no runny batter. A few crumbs are okay.

  9. Cool and serve:

    Let the bread cool in the pan for 5 minutes. Use the parchment loop to lift it out and onto a cooling rack. Let cool completely before serving.

nutritional information (per serving)
412 calories
18g Fat
60g carbohydrates
5g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!