Butternut Squash Bread Food

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AUTUMN SPICED BUTTERNUT SQUASH BREAD



Autumn Spiced Butternut Squash Bread image

This is a good way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A great bread for Thanksgiving time.

Provided by BOLTONLANE

Categories     Bread     Quick Bread Recipes

Time 2h15m

Yield 20

Number Of Ingredients 13

2 ⅔ cups white sugar
⅔ cup shortening
2 cups pureed cooked butternut squash
4 eggs
⅔ cup water
3 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
⅔ cup chopped walnuts
⅔ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  • Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
  • Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 50.2 g, Cholesterol 37.2 mg, Fat 10.6 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.3 g, Sodium 365.1 mg, Sugar 30.1 g

BUTTERNUT SQUASH YEAST BREAD



Butternut Squash Yeast Bread image

I was looking for a good bread to make rolls for Thanksgiving and maybe to turn into a bread pudding. I couldn't find exactly what I wanted, so I modified my whole wheat bread recipe and this was the delicious outcome.

Provided by MsTeechur

Categories     Yeast Breads

Time 8h30m

Yield 2 Loaves, 24 serving(s)

Number Of Ingredients 13

1/2 cup buttermilk
1 tablespoon honey
1 tablespoon molasses
1 egg
1 teaspoon salt
2 tablespoons butter, melted
1 cup butternut squash, pureed
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
600 g whole wheat flour, fresh milled (about 4 cups)
4 tablespoons vital wheat gluten
2 teaspoons yeast

Steps:

  • Add buttermilk, honey, molasses and egg to the bread machine.
  • In a separate container mix the butternut (or some other Winter squash, pumpkin is great too) with the cinnamon, nutmeg, and cloves. Trust me. It gives the bread a richer flavor.
  • Add the butternut mixture to the rest of the wet stuff.
  • Add the all flour except about one cup to the bowl and start the bread machine on the dough only setting. Let it start mixing. Watch it to make sure it all mixes inches Let it mix for about ten minutes and then turn it off.
  • I use fresh milled grain, which requires an autolysing time to process. If you are using whole wheat purchased from the store, you can skip the next step.
  • Remove the dough and refrigerate for 8-24 hours (you can leave it in the bowl). This will give it time for the whole grain to break down so it will be easier to digest. Trust me, it is worth it. There is NO comparison to fresh milled whole grain bread.
  • When ready to make the bread, put it back into the bread maker, add the last cup of wheat and the yeast, let it run in the dough cycle.
  • Remove from the pan and shape into two loaves, or into 24 rolls.
  • Allow to rise for 30 minutes.
  • After the second rise, bake for 30 minutes at 350.

Nutrition Facts : Calories 107.7, Fat 1.9, SaturatedFat 0.8, Cholesterol 10.5, Sodium 115, Carbohydrate 20.5, Fiber 3, Sugar 1.7, Protein 3.9

BUTTERNUT SQUASH BREAD



Butternut Squash Bread image

My friend Debbie shared this recipe with me years ago. When my husband first tried her bread, he had said to me "Why can't you make squash taste like this." This has become a keeper at our house.

Provided by lisar

Categories     Yeast Breads

Time 2h20m

Yield 3 loaves

Number Of Ingredients 9

2 packages active dry yeast
1/2 cup warm water
1 1/4 cups mashed cooked butternut squash
1 cup warm milk (110 to 115 degrees)
2 eggs, beaten
1/3 cup butter or 1/3 cup margarine, melted
1/3 cup sugar
1 teaspoon salt
7 -7 1/2 cups all-purpose flour

Steps:

  • In a mixing bowl, dissolve yeast in water; let stand 5 minutes.
  • Add squash, milk, eggs, butter, sugar and salt; mix well.
  • Gradually add 3 ½ cups flour; beat until smooth.
  • Add enough remaining flour to form a soft dough.
  • Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes (5 mins in the mixer).
  • Place in a greased bowl, turning once to grease top.
  • Cover and let rise in warm place until doubled, about 1 hour.
  • Punch dough down.
  • Shape into three loaves; place in greased 8 x 4 x 2 inch loaf pans.
  • Cover and let rise until doubled about 30 minutes.
  • Bake at 375 for 20 minutes or until tops are golden.
  • Remove from pans to cool on wire racks.

BUTTERNUT SQUASH QUICK BREAD



Butternut Squash Quick Bread image

Whether you like squash or not, you really should try this bread. You will be glad you did. It is similar to pumpkin bread, but so much better. It is very moist and flavorful. The recipe is from my mom. She used to make it years ago for the holidays and I still have fond memories.

Provided by Chris from Kansas

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 11

3 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
3 1/2 cups flour
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups butternut squash, cooked and mashed
1 cup raisins or 1 cup nuts

Steps:

  • Combine dry ingredients in one bowl.
  • Combine wet ingredients in another bowl.
  • Add dry ingredients to wet and mix just until combined.
  • Put in two ungreased loaf pans.
  • Bake at 350 for 1 hour or until toothpick inserted in center comes out clean.

BUTTERNUT SQUASH BREAD



Butternut Squash Bread image

This recipe was originally designed to be made from either squash or pumpkin, after a few pour reviews, I discovered canned pumpkin to be too heavy, so I'm omitting the substitution of pumpkin puree. I make this bread every year and hope others with buttenut in their garden will give it a try.

Provided by BakinBaby

Categories     Quick Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 11

1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 (3 1/2 ounce) package instant pudding mix (vanilla, lemon, coconut, etc.)
2 eggs
3/4 cup sugar
3/4 cup oil
1 cup butternut squash (cooked and mashed)
2 teaspoons vanilla
1/2 cup pecans (chopped)

Steps:

  • Preheat oven to 350°F.
  • Place flour, soda, salt, spices and dry pudding mix in bowl.
  • Beat eggs well in another bowl, add oil, sugar, squash and vanilla to beaten eggs.
  • Combine squash mixture with flour mixture by hand. Mix until just moist.
  • Stir in chopped nuts.
  • Pour into greased large loaf pan.
  • Bake at 350°F for 1 hour or till knife comes out clean.

Nutrition Facts : Calories 3594, Fat 215.5, SaturatedFat 31.8, Cholesterol 423, Sodium 4002.9, Carbohydrate 390.1, Fiber 12.9, Sugar 249.9, Protein 35.4

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