Butternut Squash Bread

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 8 servings servings
Carrot Icon for Number of Ingredients Size 10 ingredients

Butternut squash is abundant through fall and winter and oh so versatile. It can be made into stews, pastas, salads, you name it. Here, butternut squash shines as the main ingredient in this delicious...


  • 1¼ cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup sugar
  • ¾ cup vegetable oil
  • 1½ cups grated butternut squash
  • 2 tablespoons chopped pistachios
  • ¼ cup golden raisins

Nutrition Facts


406 cals


23 g

Saturated Fat

2 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

16 g


48 g


29 g


2 g


4 g


256 mg


  1. Preheat oven to 350 degrees. Prepare a non-stick loaf pan with cooking spray.
  2. In a large bowl sift together flour, baking soda, cinnamon and salt.
  3. In bowl of a stand mixer with paddle attachment or electric mixer, mix eggs, sugar and vegetable oil until pale and creamy. Add dry ingredients and mix until just combined.
  4. Fold butternut squash, pistachios and raisins into batter.
  5. Pour batter into pan and bake for approximately 50 min, or until golden brown and a toothpick comes out clean.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

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