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Butternut Squash Bread

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

  • 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.

Nutrition Facts

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

Reviews

Average Rating:
  • luvthebeagles
    Aug 7, 2013

    Soft and delicious!

  • Jean Schowe
    Feb 15, 2012

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

  • Loufrommaine
    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.

  • lfalana
    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 !

  • Dawnde
    Jun 25, 2011

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

  • msjujubee
    Oct 2, 2010

    How might we make a smaller batch of the wonderful Bread?

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