Autumn Butternut Squash Bread Recipes

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BUTTERNUT SQUASH BREAD



Butternut Squash Bread image

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

1 cup butternut squash puree
2 eggs
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
1/2 cup brown sugar
1 3/4 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom

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

AUTUMN SPICED BUTTERNUT SQUASH BREAD



Autumn Spiced Butternut Squash Bread image

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

2 ⅔ cups white sugar
⅔ cup shortening
2 cups pureed cooked butternut squash
4 eggs
⅔ cup water
3 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
⅔ cup chopped walnuts
⅔ cup raisins

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 QUICK BREAD



Butternut Squash Quick Bread image

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

3 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
3 1/2 cups flour
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups butternut squash, cooked and mashed
1 cup raisins or 1 cup nuts

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.

AUTUMN BUTTERNUT SQUASH BREAD



Autumn Butternut Squash Bread image

This is a great, moist spice bread I made to use up some of my leftover plain roasted squash(but you could use any squash puree) You could also add apple chunks, or raisins in place of nuts. I don't like breads really sweet, so add another 1/2 C sugar if you do.

Provided by DramaQueen14

Categories     Quick Breads

Time 1h20m

Yield 2 large loaf pans

Number Of Ingredients 14

2 cups all purpose flour
1 1/3 cups whole wheat flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg, freshly grated
2/3 cup shortening or 2/3 cup butter
2 cups sugar
2 teaspoons pure vanilla extract
4 eggs
2 cups butternut squash, roasted and mashed
2/3 cup apple cider
2/3 cup walnuts, chopped

Steps:

  • Preheat oven to 350 degrees and grease 2 large loaf pans.
  • Whisk dry ingredients together.
  • In separate bowl, cream shortening, sugar and vanilla.
  • Add eggs one at a time until smooth.
  • Mix in squash and apple cider.
  • Incorporate dry ingredients slowly, mixing until smooth.
  • Add nuts and mix.
  • Fill pans and bake in oven for 45-60 minutes.

Nutrition Facts : Calories 2590.8, Fat 107, SaturatedFat 23.4, Cholesterol 423, Sodium 2665.8, Carbohydrate 378.2, Fiber 19.4, Sugar 206.2, Protein 43.9

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