BUTTERNUT SQUASH BREAD
Butternut Squash Bread is full of autumnal flavors that only get more complex with time. This moist and delicious quick bread may just become your new favorite fall treat.
Provided by Jamie Lothridge
Categories Quick Bread
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (175°C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
- In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
- Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
- Bake for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.
Nutrition Facts : Calories 313 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 slice, Sodium 250 grams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
WINTER SQUASH BREAD
This winter squash bread filled the Test Kitchen with a wonderful spicy aroma. The top of the bread forms a sugary crust, while the inside remains tender and delicious. We used roasted butternut squash when testing, but acorn squash or any other winter squash would be amazing. There is a perfect balance of spices and sweetness in...
Provided by Jenni K
Categories Breads
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Grease 2 loaf pans. Preheat oven to 350.
- 2. In a large bowl, beat together sugar and oil. Add eggs and beat well.
- 3. In a separate bowl, mix together flour, baking soda, salt, cinnamon, and nutmeg.
- 4. Add flour mixture and water alternately to the sugar mixture, beating on low speed after each addition until just combined.
- 5. Beat in mashed squash. *Any winter squash will work - acorn, butternut squash, buttercup squash, hubbard squash, or calabaza. You can even use a 15 oz can of pumpkin, if desired.
- 6. Spoon batter into prepared pans.
- 7. Bake at 350 for 55-65 minutes until a toothpick inserted near the center comes out clean.
- 8. Cool pans on wire racks for 10 minutes.
- 9. Remove from pans. Cool completely on wire racks.
AUTUMN SQUASH BREAD
There are plenty of quick bread recipes around, but this one is special. A great alternative to pumpkin, squash plays a starring role in this moist, lightly spiced loaf. It's great for gift-giving, snacking, or breakfast on the run. Have also included a Squash butter recipe.
Provided by Carol Junkins
Categories Other Breads
Time 1h5m
Number Of Ingredients 15
Steps:
- 1. Heat oven 350 df ` Grease the bottom and 1/2 inch up the sides of a 9x5x3" pan, set aside. In a small bowl combine squash and milk, set aside. In medium bowl combine the flour, baking soda, 1/2 teaspoon cracked black pepper, 1/2 teaspoon salt, set aside.
- 2. In large mixing bowl beat cream cheese and butter with mixer on medium for 30 sec. Add brown sugar, beat until well combined. Beat in the eggs. Alternately add flour mixture and squash mixture to cream cheese mixture, beating on low speed after each addition just until combined. Spoon batter into prepared pan. In a small bowl stir together the granted sugar, sage and 1/2 salt. Sprinkle over batter in pan.
- 3. Bake for 55-60 min. or until wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely. Wrap, store overnight before slicing. Serve with Squash Butter. Makes 16 servings.
AUTUMN BUTTERNUT SQUASH BREAD
This is a great, moist spice bread I made to use up some of my leftover plain roasted squash(but you could use any squash puree) You could also add apple chunks, or raisins in place of nuts. I don't like breads really sweet, so add another 1/2 C sugar if you do.
Provided by DramaQueen14
Categories Quick Breads
Time 1h20m
Yield 2 large loaf pans
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees and grease 2 large loaf pans.
- Whisk dry ingredients together.
- In separate bowl, cream shortening, sugar and vanilla.
- Add eggs one at a time until smooth.
- Mix in squash and apple cider.
- Incorporate dry ingredients slowly, mixing until smooth.
- Add nuts and mix.
- Fill pans and bake in oven for 45-60 minutes.
Nutrition Facts : Calories 2590.8, Fat 107, SaturatedFat 23.4, Cholesterol 423, Sodium 2665.8, Carbohydrate 378.2, Fiber 19.4, Sugar 206.2, Protein 43.9
AUTUMN BAKED ACORN SQUASH
A tasty acorn squash recipe that is full of flavor but not too sweet. It is full of autumn favorites...
Provided by Chef Buggsy Mate
Categories Low Protein
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Cut squash in half from top to bottom and scoop out seeds.
- Slice a thin strip off the bottom of the halves so that the squash does not rock when placed in a baking dish.
- Place the slices form both apples in the cavity of the squash.
- Drizzle honey over the apple slices.
- Sprinkle brown sugar and cinnamon over the apples, make sure to get the edges of the squash too.
- Top apple slices with the cranberries and chopped pecans. Dot with butter.
- Place in oven and bake 1-1/2 hours or until squash is fork tender.
COPYCAT PANERA BREAD'S AUTUMN SQUASH SOUP
Make and share this COPYCAT PANERa BREAD'S AUTUMN SQUASH SOUP recipe from Food.com.
Provided by Joycee Troyer
Categories Vegan
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F.
- Meanwhile, in a large skillet over med-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened.
- Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes Stir in salt to taste.
- Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.
Nutrition Facts : Calories 129, Fat 3.6, SaturatedFat 3, Sodium 588.3, Carbohydrate 25.9, Fiber 4.5, Sugar 9.7, Protein 1.8
More about "autumn squash bread food"
12 FAVORITE FALL BREADS MADE WITHOUT A PUMPKIN IN SIGHT
From allrecipes.com
Author Hannah SelingerPublished Aug 24, 2020Estimated Reading Time 4 mins
- Apple Cinnamon Oatmeal Bread. Although this sweetened style of loaf bread does contain all of the components of a warming autumn breakfast — oatmeal, cinnamon, and apple — it's more of an anytime bread, and is a great representation of the season's flavors.
- Cheddar Biscuits. As the thermostat drops, the need for cheese rises, and Cheddar is the perfect complement to any chilly autumn evening. These Cheddar biscuits are, as some Allrecipes home cooks have discovered, compulsively good.
- Raspberry/Pear/Pecan Bread. The last of summer's berries come together with rich fall fruit and nuts in this perfectly autumnal loaf. Recipe creator Cindy Bonner offers a helpful hint about taking this great bread farther into dessert territory, too.
- Banana Cranberry Bread. Few fruits speak more fully of the bounty of fall than the humble cranberry, and this tasty breakfast bread is a great representation of the berry's versatility.
- Cranberry Orange Bread. Cranberries come into play in this bread, too, where they are combined with a more traditional partner, the orange. This is a bright and tasty bread that is perfectly paired with a crisp fall morning.
- Sweet Potato and Coconut Bread. Fall is the season of root vegetables, and if you find yourself with one too many potatoes on hand, this is the bread for you.
- Sausage and Sweet Corn Muffins. Before corn is completely gone for the season — with luck, you can still grab an ear or two well into October — make these fantastic and multi-purpose muffins, which are just as good as a side dish as they are as a substitute for breakfast.
- Autumn Spiced Butternut Squash Bread. Goodbye, pumpkin, hello, butternut squash. This bread takes advantage of the creamy, sweet, and subtle flavors of one of fall's stars.
- Apple Bread with Double Streusel. A sugary, deliriously good streusel makes this apple bread more dessert than anything else — not that we're complaining.
- Cinnamon Sour Cream Biscuits. These flaky biscuits retain their moisture through the addition of sour cream. And the use of cinnamon keeps them fall-specific.
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