Butternut Squash Bread

A yeast bread made with pureed butternut squash, this Butternut Squash Bread is a great way to get some extra veggies it. It is soft and delicious and irresistible!

Course Bread

Cuisine American

Prep Time 20

Cook Time 20

Rising Time 1 45

Total Time 2 25

Servings loaves, 12 slices each

Calories 125kcal

Author Deborah Harroun

Ingredients

1 medium butternut squash
2 teaspoons olive oil
4 1/2 teaspoons active dry yeast (1/2 ounce or 2 packages)
1/2 cup warm water
1/3 cup sugar
1 cup warm milk
2 eggs lightly beaten
1/3 cup butter melted and slightly cooled
1 teaspoon salt
7 to 7 1/2 cups all-purpose flour

Instructions

Heat the oven to 375ºF. Line a baking sheet with foil for easy clean up.
Cut the butternut squash in half. Remove the seeds and place cut side up on the baking sheet. Brush with the olive oil. Bake until the flesh is soft, about 45 minutes. Remove and let cool slightly before scooping the flesh into a bowl and mashing. Measure out 1 1/4 cups of the mashed squash and reserve the rest for another use.
1 medium butternut squash, 2 teaspoons olive oil
Combine the yeast, the water, and about a teaspoon of the sugar in the bowl of a stand mixer (or in a large bowl if making by hand). Let it sit for a few minutes until the yeast has started to foam up.
4 1/2 teaspoons active dry yeast, 1/2 cup warm water
Add the rest of the sugar, the reserved squash, milk, eggs, butter and salt and mix until combined. Add in 3 1/2 cups of the flour and mix well. Continue to add flour until the dough comes together and starts to pull away from the sides of the bowl. If using a mixer, change to the dough hook and let the dough knead for 5-6 minutes. If making by hand, pour the dough onto a lightly floured surface and knead until smooth, 7-10 minutes.
1/3 cup sugar, 1 cup warm milk, 2 eggs, 1/3 cup butter, 1 teaspoon salt, 7 to 7 1/2 cups all-purpose flour
Lightly grease a bowl and add the dough, turning once to coat. Cover with plastic wrap that has been sprayed with nonstick cooking spry and allow the dough to rise until doubled, about 1 hour.
Punch the dough down and divide into 3 equal portions. Shape each into a loaf and place in greased loaf pans.* Cover with plastic wrap or a clean kitchen towel and let the dough rise again until doubled, 30-45 minutes.
Preheat the oven to 375ºF. Bake until the loaves are golden brown, about 20-25 minutes. Allow the bread to cool in the pans for 15 minutes, then remove to a cooling rack to cool completely.

Notes

*I have used both 9x5-inch loaf pans and 8.5 x 4.5-inch loaf pans and both worked well with this recipe.

Adapted from food.com

SUBSTITUTIONS: You can use bread flour instead of all-purpose flour.

FREEZE: This makes 3 loaves, so it’s a perfect way to have some now and freeze some for later! I suggest freezing the fully baked loaf. Let the bread cool completely before wrapping tightly and freezing for up to 3 months. To thaw, let it sit at room temperature - keep it wrapped while it is thawing.

STORE: Store any leftovers in an airtight bag for up to 5-7 days.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition