Squash Tea Bread

September/October 2007

Your rating: None Average: 4.2 (101 votes)

Pureed winter squash, honey and sugar give this tea bread a round, rich sweetness. It's terrific warm with a little pat of butter for breakfast, snack or even dessert and of course afternoon tea, if you're so inclined.

"Yummy! I made mine vegan by substituting egg replacer for the egg and egg white. It turned out beautifully. "
Squash Tea Bread

9 Reviews for Squash Tea Bread

Tasty even if you're not a squash person

I don't care for squash but received a couple in a produce co-op basket, so needed to find a way to use it up. This was great! Could tell it had squash but wasn't overpowering, had the right balance of spices, etc. The whole family loved it. Good thing, too, because we had to quadruple the recipe to use up the squash. Even with that, I don't think it'll last long!

Moist, great balance of spices and sweetness

I used a bag of frozen cubed butternut squashed (nuked it and let it cool, then mashed like bananas) to make a double batch of this. The spices and honey make it warm and spicy but not overly so. Beautifully balanced. New favorite!

Easy, tasty

I made these as cupcakes instead, halved the sugar and topped them off with peanut butter chips. Came out perfectly! Light and airy texture and not too sweet. It reminded me of carrot cake :D

Comments (1)


Anonymous wrote 2 years 47 weeks ago

..great idea to half the

..great idea to half the sugar because original recipe if making 8 slices gives you 4.5 teaspoons of sugar per slice (way too much since current recimmendation for women is no more than 6 teaspoons of added sugar per day for health). (and who the heck eats just one slice ?!).. if using peanut butter chips I would do just a visable few on the top.


I didn't have cloves or ginger, so I doubled the allspice and used nutmeg in place of the ginger. Nit has a really good flavor. I like that I can still taste some of the squash flavor.

Good flavor
great flavor but too moist - help!

This bread has a wonderful flavor, so I keep making it, but it always turns out underdone on the bottom though my toothpick comes out clean. I have to make mini loaves because of my small oven in China. I don't have this problem with any other quick bread recipe. Any suggestions?


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