Butternut Squash Spice Bread Food

BUTTERNUT SQUASH QUICK BREAD

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.

AUTUMN SPICED BUTTERNUT SQUASH BREAD

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.

SPICY BUTTERNUT SQUASH BREAD RECIPE

Steps:

• Preheat oven to 400°F. Toss butternut squash with olive oil. Spread onto a baking sheet and roast in preheated oven for 30-40 minutes, until browned and tender. Puree. Set aside. Reduce oven temperature to 350°F. Spray two 8x4-inch loaf pans with nonstick baking spray containing flour. Set aside. In a medium bowl, whisk together both flours, baking powder, baking soda, salt, orange zest, and spices. Set aside. In a large bowl (or the bowl of a stand mixer fitted with a paddle attachment), beat together coconut sugar and butter until light and fluffy. Add squash puree. Beat to combine. Add eggs, one at a time, beating until combined. Slowly add the flour mixture, beating to incorporate, being sure to not overmix. Divide batter evenly between prepared pans. Bake in preheated oven for 60-75 minutes, or until a tester inserted in center comes out clean. Let loaves cool in pan for 15 minutes then turn out onto a wire rack to cool completely.

BUTTERNUT SQUASH BREAD

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 BREAD

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.

BUTTERNUT SQUASH SPICE BREAD

Steps:

• Preheat oven to 350°F.
• Coat baking sheet with cooking spray.
• Place squash halves cut-side down on baking sheet.
• Bake 40 to 45 minutes, or until soft. Cool.
• Scoop flesh from skin, mash with maple syrup, and set aside.
• Coat a loaf pan with cooking spray.
• Combine spelt flour, sugar, walnuts, baking powder, baking soda, cinnamon, allspice, and salt in large bowl.
• Lightly beat eggs in separate bowl. Whisk in oil, soymilk, and vanilla until smooth.
• Fold squash into liquid ingredients with spatula.
• Stir squash-liquid mixture into flour mixture.
• Pour batter into prepared pan, and sprinkle with remaining 2 Tbs. walnuts.
• Bake 60 minutes, or until toothpick inserted in center comes out clean.
• Cool 20 minutes on wire rack, then unmold and cool completely.

SPICY SQUASH BREAD

Steps:

• In a mixing bowl, add the first 8 ingredients; stir to combine; set aside.
• In a large mixing bowl, add the eggs, sugar, oil, sour cream, and preserves; stir to combine.
• Add in shredded squash; stir to combine.
• Gradually add in dry ingredients, stir well.
• Pour mixture into a greased and floured 8 1/2 x 4 1/2-inch loafpan.
• Bake at 350 degrees for 1 hour, 5 minutes or until pick comes out clean.
• Cool for 10 minutes in the pan; turn out onto a wire rack and let cool completely.