Apple and Butternut Squash Bread

We like to make this crumble-topped loaf on lazy Sunday afternoons and freeze to have on hand when surprise holiday guests arrive.

Apple and Butternut Squash Bread
Yields: 1 (8x4-inch) loaf
  • 2⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoons apple pie spice
  • ½ teaspoon kosher salt
  • 1½ cups grated peeled butternut squash
  • 1 cup heavy whipping cream
  • 2 large eggs
  • ¾ cup firmly packed light brown sugar
  • ½ cup vegetable oil
  • ¼ cup granulated sugar
  • 1 cup chopped peeled Gala apples
  • Crumble Topping (recipe follows)
  1. Preheat oven to 350°. Line an 8x4-inch loaf pan with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, apple pie spice, and salt. In a medium bowl, stir together squash, cream, eggs, brown sugar, oil, and granulated sugar. Add squash mixture to flour mixture, stirring to combine. Fold in apples. Transfer batter to prepared pan. Top with Crumble Topping.
  3. Bake until a wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Let cool in pan for 20 minutes. Remove from pan, and let cool completely on a wire rack. Wrap tightly in plastic wrap, and refrigerate for up to 4 days. To freeze, wrap tightly in plastic wrap, and store in a heavy-duty resealable plastic bag. Freeze for up to 2 months.

Crumble Topping
Yields: About 1 cup
  • ½ cup all-purpose flour
  • ¼ cup old-fashioned oats
  • ¼ cup sugar
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon apple pie spice
  • 3 tablespoons cold unsalted butter, cubed
  1. In a large bowl, whisk together flour, oats, sugar, salt, baking powder, and apple pie spice. Using a pastry blender, cut in cold butter until mixture is crumbly. To create larger crumbs, squeeze mixture together by handfuls. Chill until ready to use, or up to 2 days.

Butternut Squash and Bourbon Spread
Spread this warmly spiced butter over a slice of the Apple and Butternut Squash Bread for a double dose of delicious fall flavor.
Yields: 2 pints
  • 4 pounds butternut squash
  • ¼ cup canola oil
  • 1 teaspoon kosher salt
  • ⅔ cup firmly packed dark brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 tablespoon fresh lime juice
  • 1 cup apple cider
  • ¼ cup bourbon (optional)
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. Cut squash in half, and remove seeds and pulp. Place squash, cut side down, on prepared pan. Brush with oil, and sprinkle salt on both sides.
  3. Roast until tender, about 45 minutes. Let cool on a wire rack.
  4. Scoop roasted squash flesh from skin; discard skin. Place flesh in the work bowl of a food processor with brown sugar, pumpkin pie spice, and lime juice; purée until smooth.
  5. Transfer to a large saucepan, and stir in cider. Bring mixture to a simmer over medium heat, stirring frequently. Cook until thickened, about 10 minutes. Remove from heat; stir in bourbon, if using.



    • Hi Grace! The recipe for the Crumble Topping is directly beneath the bread recipe on the website. Is it not showing up?


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