Butternut Squash Bread Recipe


July 3, 2016

Recipe by Chef Jacquie


2-½ cups sugar

1 teaspoon freshly grated nutmeg

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1 teaspoon vanilla

1 cup vegetable oil

4 eggs, beaten

1-½ teaspoons salt

1 cup butternut squash puree (pumpkin, carrot or zucchini can be substituted)

⅔ cups cold water

2 teaspoons baking soda

3 cups flour

½ cup raisins (optional)

½ cup walnuts (optional)


1Preheat oven to 350 degrees.

2Mix all ingredients together in a large bowl.

3Grease mini or regular sized loaf pans or place cupcake liners inside muffin tins.

4Add batter and bake until golden brown, about 30 minutes.