Spiced Butternut Squash Bread Recipes

SPICY BUTTERNUT SQUASH BREAD RECIPE

Steps:

• Preheat oven to 400°F. Toss butternut squash with olive oil. Spread onto a baking sheet and roast in preheated oven for 30-40 minutes, until browned and tender. Puree. Set aside. Reduce oven temperature to 350°F. Spray two 8x4-inch loaf pans with nonstick baking spray containing flour. Set aside. In a medium bowl, whisk together both flours, baking powder, baking soda, salt, orange zest, and spices. Set aside. In a large bowl (or the bowl of a stand mixer fitted with a paddle attachment), beat together coconut sugar and butter until light and fluffy. Add squash puree. Beat to combine. Add eggs, one at a time, beating until combined. Slowly add the flour mixture, beating to incorporate, being sure to not overmix. Divide batter evenly between prepared pans. Bake in preheated oven for 60-75 minutes, or until a tester inserted in center comes out clean. Let loaves cool in pan for 15 minutes then turn out onto a wire rack to cool completely.

AUTUMN SPICED BUTTERNUT SQUASH BREAD

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.

BUTTERNUT SQUASH SPICE BREAD

Steps:

• Preheat oven to 350°F.
• Coat baking sheet with cooking spray.
• Place squash halves cut-side down on baking sheet.
• Bake 40 to 45 minutes, or until soft. Cool.
• Scoop flesh from skin, mash with maple syrup, and set aside.
• Coat a loaf pan with cooking spray.
• Combine spelt flour, sugar, walnuts, baking powder, baking soda, cinnamon, allspice, and salt in large bowl.
• Lightly beat eggs in separate bowl. Whisk in oil, soymilk, and vanilla until smooth.
• Fold squash into liquid ingredients with spatula.
• Stir squash-liquid mixture into flour mixture.
• Pour batter into prepared pan, and sprinkle with remaining 2 Tbs. walnuts.
• Bake 60 minutes, or until toothpick inserted in center comes out clean.
• Cool 20 minutes on wire rack, then unmold and cool completely.

SPICY SQUASH BREAD

Steps:

• In a mixing bowl, add the first 8 ingredients; stir to combine; set aside.
• In a large mixing bowl, add the eggs, sugar, oil, sour cream, and preserves; stir to combine.
• Add in shredded squash; stir to combine.
• Gradually add in dry ingredients, stir well.
• Pour mixture into a greased and floured 8 1/2 x 4 1/2-inch loafpan.
• Bake at 350 degrees for 1 hour, 5 minutes or until pick comes out clean.
• Cool for 10 minutes in the pan; turn out onto a wire rack and let cool completely.

SPICED BUTTERNUT SQUASH MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
• In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
• In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
• In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
• Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.