{Marbled Winter Squash Loaf}

‘Tis the season for pumpkin everything, but did you know you can use winter squash puree for baking and cooking in the same fashion? Our earlier tutorial tells you just how to prepare simple pumpkin and squash puree to have on-hand for easy baking and adding to all those delicious fall recipes.

As the winter squash pours in from the garden, give this recipe a try and satisfy those fresh-baked, warm-from-the-oven fall cravings. Mmm, yes please. Consider using any of the following: red kuri squash, buttercup, kabocha, blue hubbard, pumpkin, gold nugget, and more! And follow the tutorial here for making the easy homemade puree.

Thank you Jessica Musslewhite for creating another wonderful baking recipe for our CSA. (Check out her page for more delicious food inspiration.) Meanwhile, I hope you are all enjoying the bounty that the garden has been producing.

Marbled Winter Squash Loaf


  • 1 cup winter squash puree (see how to make your own in link above)
  • 2 lg eggs
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 3/4 cup milk
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt

For the chocolate batter portion:

  • 1/2 cup cocoa powder


  • Preheat oven to 350°F.  Grease a 9x5 loaf pan. 
  • In a large bowl, combine eggs, sugar, vanilla, oil, and squash puree together. Using a hand mixer (or stand mixer), mix on medium speed until fully incorporated.
  • In another bowl, whisk together dry ingredients (flour, baking soda, baking powder, salt, cinnamon, and nutmeg).
  • Working in batches, add half of the flour mixture to the squash mixture, and mix on low until just incorporated. Add in half of the milk, mixing on low, and once again remaining flour and milk.  
  • Transfer half of the batter to a medium bowl, and add in the cocoa powder for the chocolate batter.
  • To make the marbled pattern, add a few scoops of the squash batter to the greased loaf pan, and then a few scoops of chocolate. Almost like a checkboard pattern. After you have one layer done, use a butter knife to run through the batter. Repeat with remaining pumpkin and chocolate batter. Resist the urge to over swirl. The more you swirl, the less marbled it will look. 
  • Bake for 50-60 minutes, or until a toothpick comes out clean. Remove from oven and allow to cool for 5-10 minutes, and then remove the loaf from the pan to cool completely on a wire rack. 
See Tutorial

DIY Squash Puree

Make your own homemade squash or pumpkin puree for use in fall cooking and baking. Store in refrigerator. Easy peasy!

See Tutorial