Winter Squash Bread Recipes

WINTER SQUASH BREAD

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.

WINTER SQUASH BANANA BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, allspice, baking powder and salt. In another bowl, beat the eggs, oil and vanilla; add squash and bananas. Stir into dry ingredients just until moistened. Fold in walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

WINTER SQUASH BREAD

Steps:

• 1. Grease 2 loaf pans. Preheat oven to 350.
• 2. In a large bowl, beat together sugar and oil. Add eggs and beat well.
• 3. In a separate bowl, mix together flour, baking soda, salt, cinnamon, and nutmeg.
• 4. Add flour mixture and water alternately to the sugar mixture, beating on low speed after each addition until just combined.
• 5. Beat in mashed squash. *Any winter squash will work - acorn, butternut squash, buttercup squash, hubbard squash, or calabaza. You can even use a 15 oz can of pumpkin, if desired.
• 6. Spoon batter into prepared pans.
• 7. Bake at 350 for 55-65 minutes until a toothpick inserted near the center comes out clean.
• 8. Cool pans on wire racks for 10 minutes.
• 9. Remove from pans. Cool completely on wire racks.

WINTER SQUASH ROLLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.
• In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.

BUTTERNUT SQUASH QUICK BREAD

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.