Why yes, it does taste as good as it sounds and I whipped it up in a snap.  Not many sweet things can compete with a good slice of moist homemade bread, especially if minimal effort was put into it.  Strangely, squash baked into bread never seemed like a plausible idea, excepting the ever versatile pumpkin, so when I found this recipe, I was intrigued.  For one thing, I knew it would be an interesting pairing of flavors.  For another, I finally got some use out of the 4 butternut squashes I roasted, pureed, and froze down at the end of December.  I’m not sure if the roasting made any difference in the end, but I’m sure you could boil or steam instead and the outcome would be very similar.

The spices were very aesthetically pleasing when placed next to each other.

The batter was heavy and felt like tough dough, which made me fret that it would be too dry in the end.  I was fairly surprised to discover the bread was super moist.


1 2/3c unbleached white flour

1/3c brown sugar

3/4c sugar

1 tsp baking soda

1 tsp salt

2 tsp garam masala

1/3c vegetable oil

1 1/2c butternut squash puree (approx. 1 medium sized squash)


A mixing bowl

A loaf pan

How to Make:

First thing’s first, if you don’t have squash puree, make some!  Roasting takes a bit long, but the results are rewarding.  I roasted for about an hour at 350F.  If you don’t want to wait this long, you can steam or boil.  Remember to cut the squash in half and remove the seeds before doing anything else.  If you’re boiling, you should cut the skin off before placing it in the pot.  If you’re steaming, you can leave the halves in the steamer and then scoop out the meat.  I estimate about 30-40 minutes should do the trick but use your best judgment.  The squash will be ready when you can stick a fork into it easily.

Preheat oven to 325F.  Combine the dry ingredients together in the mixing bowl and mix mix mix.  Add oil and squash until you get a homogeneous-looking batter.  Make sure there’s no excess flour at the bottom of the bowl… it may take a bit longer to mix than most other batters because of its thickness.

Pour the batter into a pan.  Place it in the oven for about 1 hour 15 minutes or until you can stick a toothpick into the center and it comes out dry.

Preheat oven to 325F.