SPICY BUTTERNUT SQUASH BREAD RECIPE
Spicy Butternut Squash Bread is all you need during the cold weather months. Warm and comforting.
Provided by Kate Donahue
Categories Bread
Time 2h
Number Of Ingredients 14
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.
Nutrition Facts : Calories 233 calories, Fat 10 g, Carbohydrate 34 g, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, Sodium 164 mg, Sugar 19 g
SPICED BUTTERNUT SQUASH MUFFINS
These muffins are so delicious. I made this recipe because I couldn't find squash muffins that were very tasty. You won't be able to keep these on the table.
Provided by Lindsay Ho
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
- In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
- In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
- In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
- Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.
Nutrition Facts : Calories 121 calories, Carbohydrate 23.6 g, Cholesterol 19.3 mg, Fat 1.9 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 128.5 mg, Sugar 9.6 g
BUTTERNUT SQUASH SPICE BREAD
Make and share this Butternut Squash Spice Bread recipe from Food.com.
Provided by Vino Girl
Categories Quick Breads
Time 2h25m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 268.3, Fat 14.4, SaturatedFat 1.5, Cholesterol 52.9, Sodium 304.9, Carbohydrate 33.3, Fiber 3.8, Sugar 17.7, Protein 4.9
BUTTERNUT SQUASH BREAD
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
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
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 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.
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