Butternut Squash Bread Recipe

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Butternut Squash Bread Recipe

Read Reviews
5 6 6
Publisher Photo
"This yeast bread is scrumptious served warm or toasted," promises Agnes Miller of Marshall, Illinois. "A friend shared the recipe years ago."
Recommended: Baking with Squash
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min.

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 whole milk (110° to 115°)
  • 2 large 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 8x4-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.
Originally published as Butternut Squash Bread in Taste of Home October/November 1995, p12

Nutritional Facts

1 slice: 92 calories, 2g fat (1g saturated fat), 13mg cholesterol, 68mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 2g protein.

  • 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 whole milk (110° to 115°)
  • 2 large eggs, beaten
  • 1/3 cup butter, melted
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 7 to 7-1/2 cups all-purpose flour
  1. 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.
  2. 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.
  3. Punch dough down. Shape into three loaves; place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 375° for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks. Yield: 3 loaves.
Originally published as Butternut Squash Bread in Taste of Home October/November 1995, p12

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Reviews forButternut Squash Bread

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luvthebeagles User ID: 3505557 6766
Reviewed Aug. 7, 2013

"Soft and delicious!"

MY REVIEW
Jean Schowe User ID: 2587480 8457
Reviewed Feb. 15, 2012

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

MY REVIEW
Loufrommaine User ID: 6222180 6054
Reviewed Oct. 17, 2011

"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."

MY REVIEW
lfalana User ID: 3908738 8316
Reviewed Sep. 20, 2011

"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 !"

MY REVIEW
Dawnde User ID: 4498389 8403
Reviewed Jun. 25, 2011

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

MY REVIEW
msjujubee User ID: 4467925 8081
Reviewed Oct. 2, 2010

"How might we make a smaller batch of the wonderful bread?"

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