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Butternut Squash Bread Recipe

"This yeast bread is scrumptious served warm or toasted," promises Agnes Miller of Marshall, Illinois. "A friend shared the recipe years ago."

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Butternut Squash Bread Recipe

Prep: 25 min. + rising Bake: 25 min.

Yield: 48 Servings

25 25 50

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/4 cups mashed cooked butternut squash
1 cup warm milk (110° to 115°)
2 eggs, beaten
1/3 cup butter, melted
1/3 cup sugar
1 teaspoon salt
7 to 7-1/2 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Shape into three loaves; place in greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks. Yield: 3 loaves.

Nutritional Facts 1 serving (1 slice) equals 92 calories, 2 g fat (1 g saturated fat), 13 mg cholesterol, 68 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Butternut Squash Bread in Taste of Home October/November 1995, p12

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Butternut Squash Bread

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Reviewed on Feb. 15, 2012 by Jean Schowe

My family just loves this bread! It has a beautiful pale orange color and the squash makes it so moist.

Reviewed on Oct. 17, 2011 by Loufrommaine

This bread is such a pretty color. People who don't like squash can't even tell that the squash is what gives it the wonderful flavor. I may make it for Thanksgiving this year for a change of pace. A real treat.

Reviewed on Sep. 20, 2011 by lfalana

Brush loaves with butter while warm from oven for a prettier loaf. I made 2 loaves of bread and a pan of biscuits. Really a pretty yellow for fall enjoyment !

Reviewed on Jun. 25, 2011 by Dawnde

Great recipe, easy, good texture & a picky child loved the yellow taste !