Buttercup Squash Tea Bread

1 9-by-5-inch loaf

Made with butternut squash puree, this sweet tea bread is a treat at breakfast -- or as a snack anytime.


  • ½ cup (1 stick) unsalted butter, melted, plus more at room temperature for pan

  • 1 ½ cups all-purpose flour, plus more for pan 1 teaspoon baking soda

  • 1 teaspoon baking soda

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground ginger

  • teaspoon ground clove

  • ¼ teaspoon salt

  • 1 cup packed light-brown sugar

  • 2 large eggs

  • 1 cup Roasted Squash Puree made with buttercup squash

  • ½ cup coarsely chopped pecans


  1. Preheat oven to 350 degrees. Butter and flour a 9-by-5-by-3-inch loaf pan, and set aside. Into a large bowl, sift together the flour, baking soda, spices, and salt; set aside.

  2. In a medium bowl, whisk together sugar, eggs, squash purée, melted butter, and 1/4 cup water. Fold squash mixture into flour mixture. Stir in pecans.

  3. Pour the batter into the prepared loaf pan, and bake until a cake tester inserted in the center comes out clean, about 1 hour. Turn bread out onto a wire rack, and let cool completely.

Related Articles