Butternut Squash Bread

70 mins (prep 10, cooking 60)
12 ingredients
1 servings
This recipe was originally designed to be made from either squash or pumpkin, after a few pour reviews, I discovered canned pumpkin to be too heavy, so I'm omitting the substitution of pumpkin puree. I make this bread every year and hope others with buttenut in their garden will give it a try.

Categories:  quick-breads , fruit , inexpensive , breads , <-4-hours , squash , vegetable , time-to-make ,
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Serving Size (888.51 g)
Servings 1
Amount per Serving
Calories 3741.21 Calories from Fat 2404.35
% Daily Value *
Total Fat 267.15g 411.0%
Saturated Fat 28.84g 144.22%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 2500.35mg 104.18%
Total Carbohydrate 341.59g 113.86%
Dietary Fiber 32.83 g 131.31%
Sugars 195.76 g %
Protein 33.3g 66.61%
Vitamin A 25241.42IU% Vitamin C 51.98mg%
Calcium 279.35mg% Iron 10.99mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pudding, instant