AUTUMN SPICED BUTTERNUT SQUASH BREAD
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
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 BREAD
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
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
BUTTERNUT SQUASH QUICK BREAD
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
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.
ROASTED BUTTERNUT SQUASH BREAD SALAD
This sheet-pan recipe is an easy way to get a hearty vegetarian meal on the table in under an hour. Inspired by panzanella, which traditionally provides new life for stale bread by tossing it with juicy tomatoes, this bread salad instead gets its moisture from an earthy tahini dressing. The creamy tahini is lightly sweetened with honey, which plays well with the buttery squash, while a flourish of fresh herbs adds a light, springy finish. This makes for a nice supper on its own, but it would also work well as a side to roasted chicken or fish.
Provided by Colu Henry
Categories salads and dressings, vegetables, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Line a large sheet pan with parchment paper or foil. In a large bowl, toss the squash with 2 tablespoons olive oil. Season well with salt, black pepper and red-pepper flakes (if using) and toss again. Spread the squash in an even layer on the sheet pan and roast until it begins to brown in spots, 10 to 15 minutes.
- While the squash roasts, in the same bowl (no need to wipe it out), toss the bread with the remaining olive oil and season with salt and pepper. After the squash has roasted for 10 to 15 minutes, remove from the oven and turn the squash pieces over. Add the bread to the sheet pan. Roast 10 to 15 minutes more, turning the bread halfway through, until the croutons are golden and crisp and the squash is tender.
- While the squash and croutons roast, whisk together the tahini, lime juice, honey and 2 tablespoons water. Season to taste with salt.
- Arrange the squash and croutons on a platter or in a bowl and drizzle with the dressing. Scatter with the herbs, if using.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 15 grams, Carbohydrate 37 grams, Fat 18 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 651 milligrams, Sugar 7 grams, TransFat 0 grams
SUMMER SQUASH BREAD
Transform your summer squash into a moist, delicious loaf of bread!
Provided by UNFORGETABLE
Categories Bread Quick Bread Recipes
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
- Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 44.1 g, Cholesterol 34.9 mg, Fat 15 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 105.4 mg, Sugar 25.6 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.
BUTTERCUP SQUASH BREAD
We like this chewy, hearty bread as a substitute for white bread with holiday meals and at breakfast. My five children are grown but still live within "eating distance", so I often bake it in large quantities.
Provided by Taste of Home
Time 45m
Yield 1 loaf.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in water. Add molasses, salt, caraway, squash and 2 cups flour; mix well. 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 greased top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; turn onto a floured surface and shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack.
Nutrition Facts :
GOLDEN HARVEST BREAD (BREAD MACHINE)
This lovely golden Savory bread is made using Pumpkin but butternut, sweet potato, or any hard cooked squash can be used. Canned or fresh cooked. It's very lightly flavored with cinnamon and ginger. Receiving it's beautiful golden color from the squash, the saffron and turmeric. You can use saffron and or turmeric.
Provided by Rita1652
Categories Yeast Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Place the water and squash into the bread machine bowl following with the rest of the ingredients being sure to keep the salt sugar and yeast in separate corners.
- Set bread machine to dough cycle. Press start. At the dried fruit cycle, the machine will beep you can add optional seeds.
- When cycle is done remove to floured surface punch down and shape into a round mound then gently press the center in . Cover with oiled plastic wrap and let rise 45 minutes. Preheat oven to 350 degrees.
- Mix egg and turmeric together.
- Remove wrap. Slash along sides of bread up and down to form the look of a pumpkin. Brush with glaze. Place in preheat oven for 35-40 minutes.
Nutrition Facts : Calories 174.7, Fat 1.8, SaturatedFat 0.8, Cholesterol 18, Sodium 210.3, Carbohydrate 33.8, Fiber 1.5, Sugar 1, Protein 5.2
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
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- Preheat and prepare pan. Preheat oven to 350°F. Spray a 9x5” loaf pan with non-stick cooking spray or grease with butter and set aside.
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