DRIZZLED BUTTERNUT BREAD
My two young children love this buttercup yellow bread. Squash makes it moist and goes so well with the cinnamon. This will be a welcome addition to a brunch or dinner table.-Misty Thompson, Gaylesville, Alabama
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 16
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in squash and vanilla. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into creamed mixture. Fold in walnuts., Transfer to 2 greased 8x4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over loaves.
Nutrition Facts : Calories 306 calories, Fat 15g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 189mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
BUTTERNUT-YOGURT BREAD
This salted bread is perfect with a bowl of soup in one of those chilly days. My husband likes to cut a wedge open and make a sandwich. It has a strong butternut taste and it is fluffy. It can also be baked in muffin pans. It is a light way to use up abundant fall butternut squash.
Provided by I Love Spatula
Categories Bread Quick Bread Recipes
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Poke holes all over the surface of the butternut squash using a fork. Place on the baking sheet.
- Bake squash in the preheated oven until tender, about 50 minutes. Remove and let cool. Reduce oven temperature to 365 degrees F (185 degrees C).
- Combine flour, mozzarella cheese, baking soda, baking powder, and coriander in a bowl.
- Peel and cube butternut squash. Measure 1/2 cup into a blender; refrigerate the rest. Add egg, Greek yogurt, applesauce, and oil to the blender. Blend until bubbly, about 5 minutes. Pour into the bowl with the flour mixture and mix well. Spoon the thick batter into a 7 1/2-inch cast iron skillet. Sprinkle sunflower seeds on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool for 5 minutes before slicing.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 32.7 g, Cholesterol 35 mg, Fat 6.1 g, Fiber 5.6 g, Protein 7.8 g, SaturatedFat 1.4 g, Sodium 187.2 mg, Sugar 4.9 g
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 BREAD
My friend Debbie shared this recipe with me years ago. When my husband first tried her bread, he had said to me "Why can't you make squash taste like this." This has become a keeper at our house.
Provided by lisar
Categories Yeast Breads
Time 2h20m
Yield 3 loaves
Number Of Ingredients 9
Steps:
- In a mixing bowl, dissolve yeast in water; let stand 5 minutes.
- Add squash, milk, eggs, butter, sugar and salt; mix well.
- Gradually add 3 ½ cups flour; beat until smooth.
- Add enough remaining flour to form a soft dough.
- Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes (5 mins in the mixer).
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in warm place until doubled, about 1 hour.
- Punch dough down.
- Shape into three loaves; place in greased 8 x 4 x 2 inch loaf pans.
- Cover and let rise until doubled about 30 minutes.
- Bake at 375 for 20 minutes or until tops are golden.
- Remove from pans to cool on wire racks.
BUTTERNUT SQUASH SAGE PULL-APART BREAD RECIPE BY TASTY
Here's what you need: medium butternut squash, olive oil, salt, pepper, whole wheat flour, all-purpose flour, instant yeast, salt, ground ginger, fresh sage, olive oil, maple syrup, olive oil, maple syrup, salt, fresh sage
Provided by Crystal Hatch
Categories Bakery Goods
Yield 16 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Roast the squash: Add the butternut squash to the prepared baking sheet. Drizzle with the olive oil and season with the salt and pepper. Toss to coat.
- Bake for 30 minutes, until the squash is tender and starting to brown around the edges.
- Make the dough: Transfer the squash to a large bowl and mash until smooth.
- In a separate large bowl, combine the whole wheat flour, all-purpose flour, yeast, salt, ginger, sage, olive oil, and maple syrup.
- Stir with a wooden spoon until well mixed. Add 1 cup (450 g) of the mashed butternut squash (save the rest for another use) and work with your hands until the dough begins to come together.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- Place the dough in a bowl, cover with a kitchen towel, and let rise in a warm place until doubled in size, 1-2 hours.
- Make the maple olive oil: In a small bowl, mix together the olive oil, maple syrup, and salt.
- Once the dough has risen, roll out to about a 20-inch (51-cm) wide circle. Brush with maple olive oil and sprinkle with the chopped sage.
- Cut the dough into about 1½-inch (4-cm) squares. Roll up each dough square like a jelly roll.
- Place the dough pieces in a greased 8½x4½-inch (21x11-cm) loaf pan with the cut sides up.
- Loosely cover the loaf pan with a kitchen towel and let rise for 45 minutes.
- Towards the end of proofing, preheat the oven to 350°F (180˚C).
- Lightly brush the top of the proofed loaf with maple olive oil and garnish with the whole sage leaves.
- Bake for 35 minutes, until golden brown. If the top begins to brown too quickly, loosely cover with foil for the remainder of the cook time.
- Let the bread cool for 15 minutes before serving.
- Enjoy!
- Nutrition - Calories: 117 calories, Total fat: 4 grams, Total carbs: 19 grams, Dietary fiber: 2 grams, Sugars: 3 grams, Proteins: 3 grams
Nutrition Facts : Calories 129 calories, Carbohydrate 21 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, Sugar 3 grams
BUTTERNUT BALLS II
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter with 1/2 cup of the confectioners' sugar until light and fluffy. Stir in the flour, salt and nuts; mix well.
- Form the stiff dough into egg shapes about 1-1/2 inches long. Bake at 350 degrees F (175 degrees C) for about 15 minutes. Cool on rack.
- Spread half of cookie with confectioners' sugar glaze or melted chocolate. If desired, sprinkle with coconut, chopped nuts, colored sugar or decors. Let sit until glaze is dry.
- To Make Confectioners' Sugar Glaze: Combine 1 cup unsifted confectioners' with the water. Stir until smooth.
- To Make Chocolate Glaze: Melt the chocolate chips in a double-boiler or in microwave (stir every 15 second) until melted. Pour slightly cooled glaze in a quart size freezer ziploc, snip tip of bag and drizzle over cookies.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 20.6 g, Cholesterol 16.3 mg, Fat 14.7 g, Fiber 1.4 g, Protein 2.6 g, SaturatedFat 6.4 g, Sodium 54.9 mg, Sugar 12.3 g
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