This Butternut Squash Bread is made with homemade butternut squash puree and topped with a buttery crumb topping and an easy maple glaze. You’ll love the soft and tender texture and warming flavours of cinnamon and ginger in this loaf!
For the squash puree:
- 1 small butternut squash
For the crumb topping:
- 1/2 cup all-purpose white flour, spooned and levelled
- 1/3 cup coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup vegan butter, cold and cubed
For the bread:
- 1 3/4 cup all-purpose white flour, spooned and levelled
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup cane sugar
- 1/2 cup unsweetened almond milk, room temperature
- 1/4 cup extra virgin olive oil
- 1/2 cup butternut squash puree, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
For the maple glaze:
- 4 tablespoons powdered sugar
- 2 tablespoons maple syrup
Make squash puree:
- Preheat oven to 375F and line a rimmed baking sheet or roasting pan with parchment paper.
- Cut the butternut squash in half lengthwise, scoop out the seeds and place the two halves cut side down on the baking sheet.
- Roast for 35-45 minutes, or until a knife easily pierces the flesh.
- Remove from the oven and let cool enough to handle.
- Using a spoon, scoop the flesh out into a bowl and mash with a fork.
- Store in the fridge and use within 3-4 days.
Make crumb topping:
- In a medium-sized bowl, whisk together the flour, sugar and spices.
- Add in the cold cubes of butter and use a fork or your finger tips to crumble it together. The mixture should be crumbly with pieces of butter throughout. If the mixture doesn’t look crumbly enough, just use your fingertips to press the flour and butter together to shape some of the crumbs.
- Place in the fridge while you make the bread batter.
Make the bread:
- Preheat oven to 325F. Grease a loaf pan and line it with overhanging parchment paper.
- In a large bowl, sift together the flour, cinnamon, ginger, baking soda and salt.
- In a separate large bowl, whisk together the sugar, milk and oil. Whisk in the squash, and then the egg and vanilla.
- Gradually add the dry ingredients to the wet mixture and stir until just combined. Be careful not to over mix.
- Pour the batter into the prepared pan and tap the bottom of the pan off the countertop to help remove any large air bubbles.
- Top with the crumb topping and bake for 55-60 minutes, or until a toothpick inserted into the middle of the bread comes out clean.
- Let cool in the pan for 15 minutes before lifting out and transferring to a wire rack to cool completely.
- In a small bowl, stir together the powdered sugar and maple syrup until smooth. Drizzle over the top of the bread.
- Slice and serve!
- Even with a small butternut squash, you will have extra puree. You can always double the recipe, or save some for another recipe.
- Be careful not to over mix the bread batter as this can lead to a dense or gummy bread.
- For the crumb topping, I used Earth Balance vegan buttery sticks. If you don’t need the bread to be dairy-free, you can use dairy butter.
- You can substitute granulated sugar for the cane sugar in the bread and brown sugar for the coconut sugar in the crumb topping.
- Refrigerate the crumb topping while you make the bread batter so the streusel pieces stay firm and cold.
- Tapping the bottom of the pan on the counter will release large air bubbles and help minimize holes in your bread.
- Wait until the bread is cooled completely before adding the maple glaze as it will melt if the bread is warm.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Keywords: butternut squash cake