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Winter Squash Bread

 Winter Squash Bread
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
32 ServingsPrep: 25 min. + rising Bake: 30 min.


  • 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


  • 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.