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Winter Squash Bread Recipe

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One year, my son asked me to bake this bread for his birthday rather than a cake, saying he liked it better! Nowadays, our grandchildren relish each slice.—Audrey Thibodeau, Gilbert, Arizona

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Winter Squash Bread Recipe

Prep: 25 min. + rising Bake: 30 min.

Yield: 32 Servings

25 30 55

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm milk (110° to 115°)
4 to 5 cups all-purpose flour
2 cups whole wheat flour
2 cups mashed winter squash
1/4 cup sugar
2 tablespoons butter, softened
2 teaspoons salt

Directions

In a large bowl, dissolve yeast in warm milk. Add 2 cups all-purpose flour, whole wheat flour, squash, sugar, butter and salt; beat until smooth. Add enough remaining all-purpose flour to form a soft dough.
Turn out onto a floured surface; knead until smooth and elastic, about 6 to 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 the dough down. Shape into two loaves and place in greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 375° for 30 to 35 minutes. Remove from pans to cool on a wire rack. Yield: 2 loaves.

Originally published as Winter Squash Bread in Taste of Home October/November 1993, p23

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Reviews for Winter Squash Bread (2)

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Reviewed on Jan. 01, 2012 by JenfromFlag

This bread turned out real nice. I was expecting it to be a bit sweet based on the comments made regarding birthday cake. It is not sweet but still very good with the yeast taste to it and good for you with the squash mixed in.

Reviewed on Nov. 15, 2010 by ferrari_chik

I love this recipe for squash bread! My children & those I babysit love it as well. I made some delicious french toast with it.