Cranberry Squash Quick Bread

Prep 20 mins
Cook 55 mins
Total 1 hr 15 mins
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Cranberry Squash Quick Bread is an easy change from all of the typical pumpkin recipes at this time of the year! Enjoy this cranberry bread recipe over coffee in the morning or for dessert 

Looking for more cranberry bread recipes to try? Check out this Pumpkin Cranberry Buttermilk Bread and this yummy Cranberry Orange Bread

This Quick Bread Is Great For Holidays Or Just For A Snack!

I am flying out to California in a little over 24 hours. I have nothing packed, I need to do laundry, I am pretty sure the cats are out of food, and I am not even really sure if my flight leaves in the morning or at night.

However, thanks to this little gem, I am now seriously going through the list in my head of things I was planning on packing. Because if I get a note in my bag next to my spanx saying “Get your grub on girl!”, I may very well have to drive back home from California.

I was already a little nervous about what to wear to the airport. The last time my Mom and I flew to Texas, she wore a pair of jeans that had a couple of studs along the pockets. We were going through security and they pulled both of us to go through the new stand like your getting a spray tan booth or scanner or whatever they are calling it. You know what I am talking about. That new thing that people were getting all upset about because they thought you could see them naked. Which, by the way, I looked and you can’t actually see someones naughty bits. It’s just a boring outline of your body. Boo.

But annnnyyyways, so my Mom went through the scanner first and because of the studs on her jeans, they had to check her for “fake buttocks”. The checking for a fake ass included a nice feeling up and checking for bomb residue on her hands. So obviously, wearing jeans (i.e. the only thing clean) is out of the question. Unless I want to be felt up…which might be nice depending on the TSA agent I luck out with.

So after considering my options, I am thinking I may go ahead and just slide in some slices of this Cranberry Cushaw Bread along the top of my suitcase. It will serve the main purpose, like to distract a nosy TSA agent, and provide a tasty snack for when Jorge is undoubtably late to pick me up from the airport. As for the jean issue, at this point I am just considering wearing my swimsuit. At least then they won’t be worried I have “fake buttocks”.

Easy Cranberry Bread Recipe

How Is This Bread Recipe Different From Pumpkin Bread?

This Cranberry Cushaw Squash Bread is a wonderful change from the Pumpkin Breads that are so popular this time of year. It is just as moist as all of your favorite quick breads, but has a lighter flavor. I used half whole wheat and half all purpose flour to make it a little more acceptable…but of course I also added brown sugar and regular granulated sugar. Ying and yang people, a little of both.

What Else Can I Use To Make This Quick Bread Recipe?

If you haven’t been able to find a cushaw yet, don’t fret! You can still try out this recipe! I personally think that this particular recipe would go wonderfully with pumpkin or apples! Apple Cranberry Bread? Oh ya!

If you are using Pumpkin, you will need to add in a couple of tablespoons of milk since cushaw puree has more liquid than canned pumpkin. If you are adding applesauce, make sure it is natural and unsweetened! Happy Baking!


Yield: 1 Loaf

Cranberry Cushaw Bread

Cranberry Cushaw Squash Bread | Easy Cranberry Bread Recipe For Fall

This Cranberry Squash Quick Bread is similar to fall pumpkin breads. It is just as moist as all of your favorite quick breads, but has a lighter flavor!

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes


  • 1 1/4 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon allspice
  • a pinch of cloves
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 cup packed brown sugar
  • 1 cup cushaw puree
  • 1 1/2 cup fresh or frozen whole cranberries
  • 1/2 cup chopped pecans


Preheat oven to 350 degrees. Grease and line a 9 inch loaf pan with parchment paper, leaving 1 inch of parchment paper hanging over two sides of the pan. Set aside.

In a large bowl, combine the first 9 ingredients.

In a medium bowl, whisk together eggs, vegetable oil, and vanilla. Add brown sugar and cushaw puree, whisking until well combined.

Create a well in the center of the dry ingredients and pour the wet ingredients into the center. Using a large spatula or wooden spoon, gently fold together until there are no lumps. Then carefully fold in the cranberries and pecans.

Pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to over bake this bread or it can become dry. Let bread rest in the loaf pan for 20 minutes before removing.

Slice and serve warm with a smear of butter or store it in an airtight container for up to a week. You can also wrap it super tight in saran wrap and then a layer of foil and freeze for up to 3 months! It's a totally go with the flow type of bread.


TNCB original

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 322Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 37mgSodium: 276mgCarbohydrates: 41gFiber: 3gSugar: 19gProtein: 5g



This post may contain affiliate links. Read my disclosure policy.

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20 Responses
  1. Sandra

    I live in Shreveport Louisiana and we grow these in our garden this year we had 10 come up each one weighed in at 35 pounds each

  2. Wandy

    This sounds wonderful! I haven’t baked a cushaw pie in around 40 years. This year I found 1 at our Amish Marketplace. I have it all cut up, but it is late tonight, so I want to get a good fresh start in the morning. Thank you so much for creating and sharing this great recipe!!!

  3. brenda

    I have made this bread exactly like your recipe too many times to count. Everyone loves it! I am having a hard time finding cranberries this time of year. Have you ever tried blueberries instead? If not,. Do you think it would work?

  4. Kennetha Hicks

    I love squash. I just got my first cushaw. I had to look it up . People just don’t know what they’re missing out on. I love the pink banana squash too. I only found one this year as well.
    Thank you

  5. Donna

    Where in Texas are you from? The reason I ask is that I’m a born and raised Texan. My Granpa Yancey was a truck farmer the last half of his life late (40’s to 80’s). He never raised cushaws and I’ve never heard of them. I don’t think I’ve ever seen one either. I’m in River Oaks, a small town between Lake Worth and Fort Worth in north central Texas. I’m curious now about this squash and would like to know where to start looking for some.

    1. Laruebridge

      Hey Donna, I am from Houston. Lots of people around these parts have never heard of cushaw. My mom grew up in Louisiana so we had cushaw desserts all the time. I never knew that it could be a savory dish as well. I always kind of thought of it like a yam/sweet potato. Only since being an adult have I just baked a yam and eaten it without candying them. If you have a farmers market, that may be the 1st place to start looking. I would even say to have a picture of it, because believe me most folk will be like “whats that?”. Many tend to use it for Thanksgiving decor along with the pumpkins etc. I guess they just think it’s a decorative gourd.

  6. Jean Tally

    So glad to discover that the mystery squash in my Colorado summer garden is Cushaw. It just showed up with zucchinis so I’ve been using it like yellowneck squash in casseroles. Delicious and buttery tasting. Also have thinly sliced into chips with salad slicer and dehydrated to make soup and have frozen some for casseroles. Now I have new options! Am anxious to try the bread recipe. By the way, instead of brown sugar, you can use Coconut Palm sugar, which comes out about the same. I use it in diabetic friendly recipes because it tastes better than other sweeteners.  Thanks a bunch!

    Loved your airport story. Am still chuckling.

  7. Judith Brown

    Just thought you’d lick to know I found Cushaw’s at Bart’s market in Houghton Lake, Michigan. The clerk’s had no idea they were edible. I sent them to your website. I grew them here in michigan many years ago, until the deer became a problem. Needless to say I picked them up and will be enjoying cushaw pie for Thanksgiving. FYI you can save the seeds and plant them in the spring I did this for year’s. Very easy to grow, just need a lot of space. Love your site. Great recipe’s

  8. Joanne

    I had to get felt up at the airport the last time I flew (two weeks ago) because I was still on crutches and opted to request a wheelchair. Not so much fun. My butt got felt up, my boobs got felt up…all by a seriously unfriendly TSA agent. Blah.

    I wish I had had this to give to her…then she may have cheered up.

  9. Erin

    Fake butts?? Seriously they check for those now? That is actually kind of hilarious, yet sad at the same time that people would come up with that idea to harm other people. But anyway, this bread looks really good but I had never heard of cushaw until now!

  10. Kathryn

    I love anything with cranberries in and next time I go to the magic grocery store that sells everything I could possibly want and have never heard of, I’m going to look out for some cushaws so I can recreate this at home!

  11. Averie @ Love Veggies and Yoga

    Omg that bread looks…amazing. I love the cranberries and I don’t have any cushaws on hand but I do have applesauce and enough pumpkin puree to tide me over til 2018.

    Where in CA are you going to be?

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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