Butternut Carrot Bread

Full disclosure: I love pumpkin everything. But with many other admirable winter squash in season, I do believe pumpkin hogs the spotlight. Butternut squash is so versatile: it’s delicious roasted, made into soup, or puréed with a bit of sage and butter as a side dish, and I found its delicate flavor was perfect for a moist sweet quick bread. I added some fresh market carrots into the mix too! At this time of year, I compost my old baking spices and replace them with new, fragrant ones ready for the holidays. This bread uses a range of spices that smell heavenly while the bread is baking, so be sure yours are fresh.

Slices of rich butternut carrot bread.

Makes 1 loaf


  • 1 medium butternut squash, cooked and puréed to equal 1 cup (see below)*
  • ¾ cup finely grated carrots *
  • ½ cup walnuts*
  • 2 eggs*
  • ¼ cup butter*
  • ¼ cup coconut oil
  • ¼ cup water
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground ginger

* available at the market


For the butternut squash purée: This is so easy to make ahead of time. Preheat your oven to 375°F. Cut the squash in half lengthwise and scrape out the seeds. Place cut-side down, on a lightly greased foil-lined baking sheet. Bake about 45 minutes or until soft. Cool, scoop out the flesh and purée in a food processor, reserving one cup for the recipe.

Preheat oven to 350°F (325°F for a glass pan). Grease and flour a 9×5 inch loaf pan. In a medium bowl, whisk the salt, baking soda, and spices into the flour making sure no lumps remain. Set aside. Melt the butter and coconut oil in a saucepan over low heat, then allow to cool slightly. In a large bowl, mix eggs, melted butter and coconut oil, and sugars together until well blended. Add the cup of butternut squash purée and mix well. Add the shredded carrot and walnuts mix again.

Add the dry ingredients into the wet mixture and gently fold it in until just combined – you don’t want to over-mix it at this stage. Pour into the prepared pan and bake for 55–75 minutes (checking frequently) until a wooden toothpick inserted into the loaf comes out clean.

Written by KJ Fields. She writes about people, projects and health from her place in Woodstock.

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