Winter Squash Bread Recipes
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
WINTER SQUASH BREAD
Winter Squash Facts: Winter squashes are an excellent source of vitamins A and C, potassium and manganese, calcium, magnesium, Vitamin E, Thiamin, Niacin, Vitamin B6, and Folate. Squash is also high in fiber so it may help give you the sensation of feeling full, without having consumed a lot of calories.
Provided by Amy H.
Categories Other Breads
Time 2h15m
Number Of Ingredients 12
Steps:
- 1. preheat oven to 400 degrees. Cut 1 large squash or 2 small squash in half and remove seeds and cover the tops with aluminum foil. Place the squash halves, cut-side up, on a foil-lined, rimmed baking sheet. Bake for 1 hour and 45 minutes or until squash is soft. Cool.
- 2. When squash is cooled, scoop out pulp and mix with an electric mixer until pureed. Measure out 3 cups. (You can freeze any extra for other uses.)
- 3. Preheat Oven to 350 degrees.
- 4. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
- 5. Combine next 6 ingredients. Add to creamed mixture alternately with squash puree beginning and ending with flour mixture.
- 6. Stir in vanilla and pecans.
- 7. Spoon into 3 greased 8 inch loaf pans. Bake at 350 for 1 hour or until toothpick inserted into center comes out clean.
- 8. Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
- 9. Note: The bread freezes well. Just wrap loaf tightly and thoroughly in plastic wrap and freeze for 2-3 months.
- 10. Note: Cut this recipe in half and bake in 1 greased and floured (9 inch) loaf pan at 350 for 1 hour to 1 hour & 10 minutes.
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