This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Homemade Egg Bread
Country Sage Bread
Squash Braid
Buttercup Squash Bread
Harvest Squash Rolls
more »
Top Related Articles
Bread Machine Baking: The Basics
Baking Questions: Bread and Yeast
Bread Machine Baking: Tips for Experimenting
Irish Bread
Healthy Snacks: Pumpkin Bread
Homemade is Money Saved: Bread
Healthy Snacks: Banana Bread
Healthy Snacks: Cranberry Bread
Proofing Yeast
Yeast: The Basics
Related Collections
Fall - Fresh Winter Squash
Non-Bread Machine Recipes - Loaves
Seasonal Cooking - Fall
Non-Bread Machine Recipes
Seasonal Cooking

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Butternut Squash Bread

By: Agnes Miller

"'This yeast bread is scrumptious served warm or toasted,' promises Agnes Miller of Marshall, Illinois. 'A friend shared the recipe years ago.'"

Rate/Review | Read Reviews (33)

Prep Time:
25 Min

Cook Time:
25 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 48 servings

Ingredients

2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 1/4 cups mashed, cooked butternut squash
1 cup warm milk (110 to 115 degrees F)
2 eggs, beaten
1/3 cup butter or margarine, melted
1/3 cup sugar
1 teaspoon salt
7 cups all-purpose flour

Directions

In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into three loaves; place in greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.