Healthier Butternut Squash Bread

Healthier Butternut Squash BreadWinter is right around the corner and after all the pumpkin we’ve been eating, I’ve finally had enough. One of my winter staples is butternut squash. It’s in season, healthy and goes great in desserts and savory dishes. My favorite way to cook butternut squash is by simply roasting it in the oven with some brown sugar and cinnamon.

Today, I decided to take things up a notch and incorporate it into a heathy raisin bread. A few years ago, I saw a butternut squash muffin recipe by Jamie oliver knew it would be good. I changed up the recipe a little bit to make it a litter more healthier. My daughters seem to love it and I’m just glad I was able to sneak in some veggies!

Healthier Butternut Squash BreadThe whole process of making this recipe is very simple and is done entirely in a blender or food processor! The food processor/blender is mostly used for chopping the butternut squash. After that, you basically just toss everything else in there, process for a minute and pour the batter into you loaf pan.

Although I haven’t tried this with carrots yet, I would imagine the process is the same.Healthier Butternut Squash BreadYou start off by processing the butternut squash into it’s almost shredded.
Healthier Butternut Squash Bread Next you add the eggs, sugar, apple sauce and honey.Healthier Butternut Squash BreadNow the dry ingredients, raisins and optional walnuts.
Healthier Butternut Squash Bread Process for a few seconds just to get everything mixed through. Pour into a loaf pan or muffin tins. Bake and enjoy! 🙂 ????Healthier Butternut Squash Bread

Healthier Butternut Squash Bread

This recipe makes two 9'' loafs or 24 muffins. To make one loaf, cut the recipe in half.
4 from 1 vote
Print Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 1 loaf
Author: Layla


  • 14 ounces about 2 cups butternut squash, skin on, deseeded and roughly chopped
  • 1 1/2 cups light brown sugar
  • 1/4 cup honey sugar can also be used instead
  • 4 large eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups whole wheat flour all-purpose flour can also be used instead
  • 2 heaping teaspoons baking powder
  • 1/4 cup raisins optional
  • 1/4 cup chopped walnuts optional
  • 1 teaspoon ground cinnamon
  • 3/4 cup unsweetened apple sauce oil can also be used instead
  • pinch of salt


  • Preheat the oven to 350 degrees F. Grease a 9x15 loaf pan; set aside.

  • Whiz the squash in a food processor until finely chopped. Add the sugar, honey, eggs and vanilla. Whiz for a few seconds then add the flour, baking powder, walnuts, cinnamon and apple sauce and a pinch of salt. Whiz together until well beaten (do not overmix).

  • Pour batter into grease loaf pan. Bake in pre-heated oven for 40-45 minutes or until the top bounces bake when you press on it. Allow to cool for at east 15 minutes before cutting. Enjoy!


Adapted from: Jamie olive

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