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Buttery Butternut Squash Bread Recipe

Yields2 Servings

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.

Nutrition Facts

Servings 2