Last week I found my grandmother’s recipe for homemade Butternut Squash Cinnamon Raisin Bread and had to make it. I remember my grandmother making this bread every year when the Autumn season rolled around. For this recipe you’ll need butternut squash puree (fresh or canned). If you’re making it from fresh…I’ll provide some tips below. This bread is great served warm with a little bit of melted honey butter drizzled across the top. YUMMY good!
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Butternut Squash Cinnamon Raisin Bread Recipe
You’ll need 1 1/2 cups of fresh or canned Butternut Squash Puree
I make my own. I slice open lengthwise the squash. Remove the seeds and strings. I brush a little bit of vegetable oil over the sliced sides and place them facing down on a baking sheet line with aluminum foil. Bake in a 375 degrees F oven for 45-55 minutes, depending on the size of the squash. It needs to be fork tender and that’s how you’ll know it’s done. Remove from the oven and let cool. Once it’s cool enough to handle…use a spoon to spoon all of the pulp out. Place the pulp into a bowl. You’ll need 1 1/2 cups for this recipe.
1 3/4 cups all-purpose flour
1 tsp. baking sode
3/4 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
Sift all of the above ingredients together in a large mixing bowl Set aside.
1/2 cup vegetable oil
3/4 cup granulated sugar
1/2 cup light brown sugar
2 medium eggs
1/4 cup water
1 1/2 cups butternut squash puree
In a large mixing bowl beat together the above ingredients using an electric hand mixer. Gradually beat in the flour mixture from the first bowl until everything is combined together. Stir in 1/2 to 3/4 cup of raisins until they’re distributed throughout the batter.
Preheat oven to 350 degrees F. Lightly grease a loaf pan.
Pour the bread batter into the prepared loaf pan. Bake in a 350 degrees F oven for 45-60 minutes. This is a dense bread so it does take some time to bake. It’s done when the center of the loaf bounces back when touched. The top of the loaf will turn a golden brown color. Remove from the oven to cool. Slice once cool. Store the slices in an airtight container.