"HARVEST" - Butternut Squash Bread

Gail Eischeid


I fell in love with this recipe a number of years ago. Its quite verstatile and you can also use "Sweet Potato, Acorn Squash, and Pumpkin." Enjoy! :)

★★★★★ 1 vote
40 Min
20 Min


1 pkg
active dry yeast
2 Tbsp
water, warm
1 c
butternut squash
1/3 c
1/4 c
butter, softened
3 Tbsp
brown sugar
1/4 tsp
3 c
all purpose flour
egg, beaten
1 Tbsp


1In a small bowl, dissolve yeast in water. Microwave Butternut Squash until cooked and soft inside. Cut it in 1/2, take out seeds, and squash flesh. In a mixing bowl, combine butternut squash, milk, butter, 1 egg, brown sugar, and salt. Mix well.
2Add yeast mixture and 1-1/2 C Flour. Mix well. Add remaining flour to make a soft dough, if dough is sticky can up to another 1/2 C flour.
3Turn dough onto floured surface, knead until smooth and elastic, about 6 to 8 minutes. Placed in grease bowl, turning once to grease top. Cover and let rise for about 1 hour in warm place, until double.
4Punch dough down. Place on geased sheet or baking stone or bread pan. Let bread rise one more time to almost double, about 30 minutes. I like to either bake in round ball or as a "Braid." *See Baker's Tip. for details.
5Combine "Glaze" ingredients - Egg & water, brush over bread or braid. Bake at 350 F for 20 to 25 minutes or until golden brown. Remove from pan and cool on a wire rack. Makes 1 Loaf.
6BAKER'S TIP: To make a "Braid", divide the dough into 1/3 each, roll each 1/3 into a 18-inch rope. Braid 3 ropes together, pinch ends.
7BAKER'S TIP: If you don't want to all the mixing by hand, I have used my dough hook on my mixer or a bread machine too! :) Bon Appetite!

About this Recipe

Course/Dish: Sweet Breads
Other Tag: Quick & Easy