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Butternut Squash Herbed Quick Bread Recipe

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4.1 from 55 reviews

A savory quick bread featuring roasted butternut squash and fresh herbs, delivering a moist, aromatic loaf perfect as a side dish for soups, holiday meals, or a flavorful herby snack.

  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (10–12 slices)

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat flour (or substitute all-purpose)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 tsp garlic powder
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried)

Wet Ingredients

  • 1 cup roasted butternut squash purée (mashed smooth)
  • ½ cup milk (or buttermilk)
  • ⅓ cup olive oil (or melted butter)
  • 2 large eggs

Optional

  • ½ cup grated Parmesan or sharp cheddar cheese (for extra savory flavor)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to prevent sticking and ensure easy removal of the bread.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, black pepper, and garlic powder. Stir in the fresh parsley, thyme, and rosemary to distribute the herbs evenly.
  3. Combine Wet Ingredients: In a large bowl, whisk the roasted butternut squash purée, milk, olive oil, and eggs until the mixture is smooth and well combined.
  4. Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to keep the bread tender.
  5. Add Cheese (Optional): If using cheese, fold in the grated Parmesan or sharp cheddar to add a savory depth of flavor.
  6. Transfer to Pan and Bake: Pour the batter into the prepared loaf pan. Smooth the top evenly with a spatula or the back of a spoon. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the Bread: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to ensure clean cuts and avoid crumbs.

Notes

  • Roast the butternut squash ahead of time by cutting it in half, baking at 400°F until tender, then scooping and mashing it into a smooth purée.
  • Feel free to swap the herbs—sage, chives, or dill work wonderfully for different flavor profiles.
  • This bread is freezer-friendly. Wrap the cooled loaf tightly in plastic wrap and foil, and freeze for up to 3 months.
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish / Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishestocook.com/butternut-squash-herbed-quick-bread-recipe/