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Servings: 12

Amount Per Serving: 1 slice

Total Time: 2 hours

  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1/2 cup canola oil
  • 1/4 dash water
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1 cup butternut squash
  • 1 cup sugar
  • 1 1/2 cup flour
  • 2 eggs

Preparation Notes

Butternut squash puree: cut squash in half lengthwise and remove seeds. Place squash, cut side down, in shallow pan. Bake at 350°F until squash is soft, 45-60 minutes. Let cool and scoop out cooked flesh. Puree until smooth in blender or food processor.


  1. Preheat oven to 350°F and grease a 9"x 5" loaf pan.
  2. Puree butternut squash.
  3. Sift together flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger.
  4. Beat eggs.
  5. In a separate bowl, combine squash puree, sugar, oil, eggs, and water until well blended.
  6. Add the flour mixture and stir until lightly blended.
  7. Stir in chopped walnuts or pecans, if desired.
  8. Pour batter into greased loaf pan and bake 50 to 60 minutes, until toothpick tested in the center comes out clean.
  9. Remove from oven and cool on wire rack for ten minutes.


276 calories; 16 g fat; 2 g saturated; 31 mg cholesterol; 47 mg sodium; 32 g carbohydrate; 2 g fiber; 4 g protein

Recipe courtesy of What's Cooking America

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