Buttercup Yeast Bread Recipe
Buttercup Yeast Bread Recipe photo by Taste of Home
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Buttercup Yeast Bread Recipe

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4.5 6 11
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Just by tasting it, you’d never know there was squash in this delicious, fluffy bread. People love the colorful slices, even though they have a hard time guessing where the pretty orange tint comes from! —Kelly Kirby Westville, Nova Scotia
Featured In: Baking with Squash
TOTAL TIME: Prep: 40 min. + rising Bake: 35 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 35 min. + cooling
MAKES: 48 servings


  • 3 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 tablespoons sugar
  • 2-1/2 cups mashed cooked buttercup or butternut squash
  • 2 cups 2% milk
  • 2/3 cup packed brown sugar
  • 2/3 cup butter, softened
  • 2 large eggs, lightly beaten
  • 3 teaspoons salt
  • 13 cups all-purpose flour

Nutritional Facts

1 slice: 174 calories, 3g fat (2g saturated fat), 17mg cholesterol, 183mg sodium, 31g carbohydrate (5g sugars, 1g fiber), 4g protein.


  1. In a very large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the squash, milk, brown sugar, butter, eggs and salt and about 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
  3. Punch dough down. Divide into three portions; shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
  4. Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 3 loaves (16 slices each).
Originally published as Buttercup Yeast Bread in Taste of Home October/November 2006, p39

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sfp1 User ID: 8641236 238344
Reviewed Nov. 29, 2015

"I love this recipe. I used a mixture of squashes (carnival, sweet buttercup, delicata, and kabocha). I also added a couple cups each of white wheat flour and bread flour in addition to the AP. I used less than the suggested 13 cups, around 11-12 cups total. This has a fine, tender crumb and a softer crust (which I like). The bread came out a pretty yellowish color and I got four loaves from the recipe. Delicious!"

homecookie User ID: 3064048 145309
Reviewed Oct. 10, 2013

"I made this bread last night and it turned out real well,raised really high and tastes wonderful. Ithought i had butternut squash but i didn't. So i used sweet potato and it all turned out really well. Iwill make this often. Thank you for this recipe. This will be on the holiday table for sure!"

pagunning User ID: 2507267 161630
Reviewed Nov. 29, 2012

"I've made this recipe twice now, with butternut squash, and everyone seems to like it...even people who don't like squash. It makes a very moist mild tasting bread. I made 3 loaves and a 9 x 9 in. pan of 9 dinner rolls out of one recipe. Enough for us and some to share with friends."

PatWTS User ID: 117277 66377
Reviewed Oct. 15, 2012

"Absolutely delicious. I only used about 12 cups of flour and it makes 4 loaves of bread. It will be added to my list of favorites!"

jessicabaksis User ID: 5568981 208353
Reviewed Jan. 18, 2012

"I am so glad to have found this recipe. I had it on a clip and keep card from the Oct/Nov 2006 Taste of Home magazine, but I'd somehow missplaced it. This bread is so delicious. I've even used pumpkin in place of the buttercup squash. My family loves it."

cheriwinkle User ID: 1239361 160671
Reviewed Apr. 13, 2010

"I first made this for a company Christmas party and everyone raved about it! Absolutely excellent! (I used frozen squash.)"

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