Excellent recipe! The braid took a bit of time to make but the steps were each easy. It was moist, sweet, and froze very well. It reminds me of the European style sweet breads in the look and taste and I can't wait to make it again next fall.

One of the most delicious & certainly the most beautiful bread I've ever made. The butternut squash gives such a sweet nutty rich flavor and the color is beautiful. It is tender and reminds me in texture of Hawaiian bread. I will try it as rolls for the holidays.

This bread was delicious! I made the bread exactly as the recipe stated with no changes. Not only was it soft and yummy with a slightly sweet taste, but it looked beautiful. The dough had a pale orange-yellow cast to it and the braid really made it look elegant. Of course, we ripped it apart eating chunks at a time, so it didn't look nice for long at my house! Even my anti-squash-in-baking husband loved it. I will definitely make this again!

This was great! I only used about a half a stick of butter because that was all I had in the house, and just put a tiny bit more mashed squash in the dough, and it came out wonderfully. It also makes great toast.

This bread is very good. The color is pretty and the taste is amazing. I put all the ingredients in my bread machine on dough cycle and let the machine do the work. Then I formed the braid. Great recipe. Thanks!

Great Bread! Soft wonderful flavor. I have made this several times. The squash in my garden grows to massive size so I always have leftovers. What better thing to do than use the leftovers for bread the next day. My son and husband love this bread with a nice hot bowl of soup. I often pair it with the Italian Sausage Tortellini Soup also from this site. If you use leftover squash make sure you warm it up before incorporating it into the bread. Also I don't proof the yeast in the water. I just make sure I use good yeast and mix it into the flour and then add the warm squash, milk, egg, etc. Also, I used better for bread flour instead of all-purpose. After kneading the bread and using the full 3 cups of flour, I thought the bread was rather soft and would need more flour, but I followed the recipe and only used 3 cups and it turned out wonderful. Thank you for the recipe Amy.

My guests and even my picky husband loved this bread! It had a light texture and looked impressive. It tasted like an egg loaf and no one could really tell there was squash in it. My only problem was I found the dough was very sticky when I was kneading it so I had to keep adding flour to make it manageable.

This bread was awesome. I made it exactly as the recipe specified and it came out beautiful. At first i was worried because the loaf was huge, but by the end of the night i was sad i hadn't made two because it was gone so fast. Great recipe, am going to try it again with sweet potato.

Beautiful and delicious. This was my first time braiding bread and I was a little intimidated but it was very easy. I baked it on parchment paper to avoid the grease. I will make this again soon.

Trial run before Thanksgiving. Used 1 cup canned pumpkin puree that I had frozen. To try for more flavor I sautéed 1 thin sliced red onion and 3 medium cloves fresh minced garlic in 2 Tablespoons butter and 2 Tablespoons Garlic Olive oil. (In place of recipes ¼ Cup butter) Then added to the pan the pumpkin puree , brown sugar, milk (I used lowfat buttermilk), & salt, to warm. Pureed this mixture in food processor, adding room temperature egg slowly to the warm mixture. I needed a total of 4 Cups all purpose flour for a nice kneading consistency. (Pumpkin may have more moisture content?) I also had the extra moisture from the onions, but hoped to balance that by leaving out the initial 2 Tablespoon of water & I just dissolved the yeast into the warm squash mixture before adding the flour. I made 2 smaller braids instead of one large one. Make sure you don't have any air pockets in your ropes when you roll them. Also try not to stretch the ropes as you braid them, or when the loaf rises, some portion of the ropes may get tears in them, detracting from a smooth final look. The rise of the braids went quick & I preheated my oven before baking. Be generous with the egg wash. Next time I'll try the butternut squash as the recipe calls for. Nice mild taste, dense soft inside, fragrant, rich golden color. Sliced beautifully.