AUTUMN SPICED BUTTERNUT SQUASH BREAD
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
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 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
BUTTERNUT SQUASH QUICK BREAD
I love quick breads and I find they are especially great around the holidays as gifts or to serve with a little butter as a side dish since they are not overly sweet and go great with Turkey. Here's a great recipe for a moist, delicious bread that incorporates some butternut squash. I LOVE butternut squash and have been looking...
Provided by Janice Cabahug
Categories Other Breads
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. *To cook the Butternut Squash, cut into four sections and remove all the seeds. Place skin side up in a baking pan and add about 1/2-1 inch of water. Bake at 350 degrees for about 40 minutes or until the fork pierces easily. Pour out excess water, allow to cool and remove the skin. Approximately 1/2 the squash equals 1 and 1/4 cups need for the recipe.
- 2. Preheat the oven to 350 degrees. In a bowl, sift together the first 3 ingredients.
- 3. In the food processor, process the cooked squash until smooth. Then add the next five ingredients and process until combined.
- 4. Add the wet ingredients to the dry ingredients and mix well.
- 5. Add the nuts if desired.
- 6. Pour into a greased 9X5 inch loaf pan and bake for approximately 1 hour or until a toothpick or knife inserted comes out clean. Enjoy!
BUTTERNUT SQUASH QUICK BREAD
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
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
"This yeast bread is scrumptious served warm or toasted," promises Agnes Miller of Marshall, Illinois. "A friend shared the recipe years ago."
Provided by Taste of Home
Time 50m
Yield 3 loaves.
Number Of Ingredients 9
Steps:
- 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. , 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. , Punch dough down. Shape into three loaves; place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 92 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 68mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
BUTTERNUT SQUASH BREAD
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
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.
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