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Butternut Squash Bread

This spicy quick-bread is moist, even without added butter or oil. The richness of sour cream and hint of orange make it a delightful snack, breakfast treat, or company offering.Butternut Squash Bread

Makes one large loaf.


  • 1 1/2 c all purpose flour
  • 1 c miller’s bran
  • 1/2 c raw sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp mace
  • 1/2 tsp ginger
  • 1/2 tsp sea salt
  • 1 1/3 c cooked, pureed butternut squash
  • 1 c sour cream
  • 2 eggs, lightly beaten
  • 1/2 c orange juice


  1. Preheat oven to 350 degrees F and butter an 8 x 5 inch loaf pan.
  2. In a large bowl, whisk together the flour, wheat germ, raw sugar, baking soda, baking powder, cinnamon, mace, ginger, and salt.
  3. In a medium bowl, beat together butternut squash puree, sour cream, eggs, and orange juice. Pour the liquid ingredients into the dry ones, and fold together, turning bowl and scraping sides, just until the mixture is combined.
  4. into prepared pan and smooth top. Bake for 45 -50 minutes, or until a toothpick, inserted in center, comes out dry. Cool 15 minutes before turning out on a rack. Cool completely before slicing and serving.

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