Butternut Squash Bread Recipe

AuthorSteve Nubie
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Butternut squash is often referred to as a winter squash.  It’s naturally sweet and high in both vitamin-A and beta-carotene.  While the squash itself imparts little flavor to the bread it does make the bread extra moist and lends a light, orange color to the texture.  We’re going to take it up a notch with the addition of pumpkin pie spices like cinnamon, nutmeg, cloves and brown sugar.

This bread is easy to make in your bread machine using the basic white bread setting.  It’s great toasted with butter, makes a great sandwich bread, and any leftover slices are the perfect foundation for French toast.

There is one preparation step that involves boiling a whole butternut squash for 45 minutes.  The squash is then cut in half, deseeded and scraped to collect a cup of soft squash.  Any leftover squash can make a side-dish at dinner.

Something else to keep an eye on is the consistency of the dough during the kneading cycle.  The moisture in the squash can vary.  If the dough appears too wet, add a tablespoon of flour until it acquires a smooth and moist doughball consistency.  If it appears too dry, add a warm tablespoon of water at a time to get the desired result.

And here’s a quick tip.  The recipe calls for milk at 110 degrees Fahrenheit or 43 degrees Celsius.  An easy way to get a ½ cup of liquid to that temperature is to microwave it in a Pyrex measuring cup for 30 seconds.  It should feel slightly warm to the touch.

INGREDIENTS:
 ½ cup of milk at 110 degrees Fahrenheit or 43 degrees Celsius
 ¼ cup of butter melted
 ¼ teaspoon salt
 ¼ cup of brown sugar
 ½ teaspoon of cinnamon
 ½ teaspoon of nutmeg
 ½ teaspoon of ground cloves
 ½ cup of boiled butternut squash
 1 egg
 3 cups of flour
 2 teaspoons of bread machine or active dry yeast
DIRECTIONS:
1

Add all of the ingredients to the bread pan in the order indicated in the ingredients section of the recipe.

2

Select the basic white setting for a 1.5-pound loaf and a medium crust.

3

When done, remove the loaf from the bread pan and let cool for 10 minutes.

4

Slice and serve.

Ingredients

INGREDIENTS:
 ½ cup of milk at 110 degrees Fahrenheit or 43 degrees Celsius
 ¼ cup of butter melted
 ¼ teaspoon salt
 ¼ cup of brown sugar
 ½ teaspoon of cinnamon
 ½ teaspoon of nutmeg
 ½ teaspoon of ground cloves
 ½ cup of boiled butternut squash
 1 egg
 3 cups of flour
 2 teaspoons of bread machine or active dry yeast

Directions

DIRECTIONS:
1

Add all of the ingredients to the bread pan in the order indicated in the ingredients section of the recipe.

2

Select the basic white setting for a 1.5-pound loaf and a medium crust.

3

When done, remove the loaf from the bread pan and let cool for 10 minutes.

4

Slice and serve.

Butternut Squash Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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