Buttery Butternut Squash Bread Recipe

AuthorSteve Nubie
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Squash abounds at harvest time from zucchini to acorn to butternut squash. This recipe uses butternut squash as a foundation. It’s naturally sweet with some of the characteristics and color of pumpkin. If you use butter instead of shortening you’ll get a nice, buttery finish.

This particular recipe is a batter bread that you can finish in the bread machine or pour into a pan and finish in the oven. Like all batter breads it substitutes baking soda and baking powder for yeast. You won’t get a dough like consistency from this recipe, but rather a batter. You also won’t see a rise because batter breads rise towards the end of the baking cycle.

INGREDIENTS:
 2/3 cup of water
 4 eggs
 2 2/3 cups of white sugar
 1.50 tsp of salt
 1 tsp of ground cinnamon
 1 tsp ground cloves
 2/3 cups of shortening or butter
 2 cups of pureed and cooked butternut squash
 3 1/3 cups of all-purpose flour
 2 tsp of baking powder
 2 tsp of baking soda

 

DIRECTIONS:
1

Add all ingredients to the bread pan in the order indicated and select the dough course if you are going to finish the batter bread in the oven, or the cake bread course if your machine has one and if you want to finish the bread in the bread machine. If you don’t have a cake bread setting you can use the white bread setting or the dough course to simply mix the batter.

2

If you select the dough course, do the following: Preheat oven to 350 degrees F. 175 degrees C. Grease two 9×5-inch loaf pans and pour in the batter. 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.

Ingredients

INGREDIENTS:
 2/3 cup of water
 4 eggs
 2 2/3 cups of white sugar
 1.50 tsp of salt
 1 tsp of ground cinnamon
 1 tsp ground cloves
 2/3 cups of shortening or butter
 2 cups of pureed and cooked butternut squash
 3 1/3 cups of all-purpose flour
 2 tsp of baking powder
 2 tsp of baking soda

Directions

DIRECTIONS:
1

Add all ingredients to the bread pan in the order indicated and select the dough course if you are going to finish the batter bread in the oven, or the cake bread course if your machine has one and if you want to finish the bread in the bread machine. If you don’t have a cake bread setting you can use the white bread setting or the dough course to simply mix the batter.

2

If you select the dough course, do the following: Preheat oven to 350 degrees F. 175 degrees C. Grease two 9×5-inch loaf pans and pour in the batter. 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.

Buttery 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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