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Butternut Squash Bread
5 from 24 votes

Butternut Squash Bread

Butternut Squash Bread uses roasted mashed butternut squash combined with yeast, warm milk, eggs, sugar, melted butter, and flour to create a soft, slightly sweet yeast bread. The dough is kneaded and baked into multiple loaves with a tender crumb and mild squash flavor.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 45 mins
Total Time
2 hrs 25 mins
Servings: 3 loaves, 12 slices each
Calories: 125 kcal
Course: Bread
Cuisine: American

Ingredients

  • 1 butternut squash medium
  • 2 teaspoons olive oil
  • 4 1/2 teaspoons active dry yeast (1/2 ounce or 2 packages)
  • 1/2 cup water warm
  • 1/3 cup sugar
  • 1 cup milk warm
  • 2 egg lightly beaten
  • 1/3 cup butter melted and slightly cooled
  • 1 teaspoon salt
  • 7 to 7 1/2 cups all-purpose flour

Instructions

    Cup of Yum
  1. Heat the oven to 375ºF. Line a baking sheet with foil for easy clean up.
  2. Cut the butternut squash in half. Remove the seeds and place cut side up on the baking sheet. Brush with the olive oil. Bake until the flesh is soft, about 45 minutes. Remove and let cool slightly before scooping the flesh into a bowl and mashing. Measure out 1 1/4 cups of the mashed squash and reserve the rest for another use.
  3. Combine the yeast, the water, and about a teaspoon of the sugar in the bowl of a stand mixer (or in a large bowl if making by hand). Let it sit for a few minutes until the yeast has started to foam up.
  4. Add the rest of the sugar, the reserved squash, milk, eggs, butter and salt and mix until combined. Add in 3 1/2 cups of the flour and mix well. Continue to add flour until the dough comes together and starts to pull away from the sides of the bowl. If using a mixer, change to the dough hook and let the dough knead for 5-6 minutes. If making by hand, pour the dough onto a lightly floured surface and knead until smooth, 7-10 minutes.
  5. Lightly grease a bowl and add the dough, turning once to coat. Cover with plastic wrap that has been sprayed with nonstick cooking spry and allow the dough to rise until doubled, about 1 hour.
  6. Punch the dough down and divide into 3 equal portions. Shape each into a loaf and place in greased loaf pans.* Cover with plastic wrap or a clean kitchen towel and let the dough rise again until doubled, 30-45 minutes.
  7. Preheat the oven to 375ºF. Bake until the loaves are golden brown, about 20-25 minutes. Allow the bread to cool in the pans for 15 minutes, then remove to a cooling rack to cool completely.

Notes

  • Both 9x5-inch and 8.5x4.5-inch loaf pans can be used with good results.
  • Bread flour can substitute all-purpose flour if preferred.
  • This recipe yields three loaves; fully baked bread freezes well for up to 3 months. Thaw wrapped at room temperature.
  • Store leftovers airtight for 5-7 days to maintain freshness.

Nutrition Information

Serving 1slice Calories 125kcal (6%) Carbohydrates 24g (8%) Protein 2g (4%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Trans Fat 0g (0%) Cholesterol 15mg (5%) Sodium 81mg (3%) Fiber 0g (0%) Sugar 2g (4%)

Nutrition Facts

Serving: 3 loaves, 12 slices each

Amount Per Serving

Calories 125

% Daily Value*

Serving 1slice
Calories 125kcal 6%
Carbohydrates 24g 8%
Protein 2g 4%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Trans Fat 0g 0%
Cholesterol 15mg 5%
Sodium 81mg 3%
Fiber 0g 0%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.