Experience the delightful fusion of comforting homemade bread and the subtle sweetness of autumn’s favorite squash with our Butternut Squash Bread recipe. This yeast bread, crafted with velvety pureed butternut squash, is an irresistible way to incorporate extra vegetables into your diet while indulging in a soft, flavorful, and truly delicious loaf.
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There’s nothing quite as satisfying as the aroma and taste of freshly baked bread filling your home. While classic choices like White Bread, rich Brioche, hearty Potato Bread, or rustic Artisan Bread always hit the spot, this Butternut Squash Bread offers a unique twist that’s sure to become a new family favorite.
The Magic of Butternut Squash in Bread
Butternut squash holds a special place in my kitchen. Its versatility and subtly sweet profile make it a star in countless dishes. When I first discovered the idea of incorporating it into yeast bread, I knew I had to try it – and it quickly became a staple. While the flavor of butternut squash isn’t overtly prominent in this bread, its true contribution lies in its ability to transform the texture. It creates an incredibly tender loaf with a remarkably soft crumb that’s simply unmatched by most plain white breads.
Beyond texture, the squash imparts a beautiful, inviting light orange hue to the bread, adding a touch of visual warmth. It also lends a delicate hint of sweetness, but don’t mistake this for a dessert bread. It’s a perfectly balanced, savory-leaning loaf that pairs wonderfully with everything from a hearty breakfast to a comforting dinner. Every time I bake a batch, I’m reminded of its simple perfection and wonder why I don’t make it even more often!
Why Butternut Squash Bread is a Must-Try
- Unrivaled Texture: The pureed squash adds moisture and creates an exceptionally soft, pillowy crumb that melts in your mouth.
- Subtle Sweetness: It offers a gentle, natural sweetness that complements savory meals without overpowering them.
- Beautiful Color: The vibrant orange of the squash gives the bread an appealing, golden appearance.
- Added Nutrition: It’s a clever and delicious way to sneak in extra vegetables and their associated vitamins and fiber.
- Versatile: Perfect for toast, sandwiches, alongside soups, or simply slathered with butter.
Essential Ingredients for Perfect Butternut Squash Bread
Crafting this delightful bread requires a simple list of ingredients, each playing a crucial role in achieving its signature texture and flavor.
- Butternut Squash: You’ll likely need one medium-sized butternut squash. The squash shown in the photos yielded just enough for the recipe, with a tiny bit left over. If your squash is on the smaller side, consider roasting two to ensure you have enough puree. Roasting brings out its natural sweetness and makes it incredibly easy to mash.
- Olive Oil: Used for brushing the squash before roasting, olive oil helps the squash caramelize and tenderize beautifully. Vegetable oil or melted butter are also excellent alternatives.
- Yeast: This recipe specifies active dry yeast, which needs to be activated in warm water. Instant yeast can also be used; if using instant yeast, you can often mix it directly with the flour, though proofing it first ensures it’s active.
- Sugar: Just enough to provide a subtle sweetness and to feed the yeast, aiding in a good rise. This bread is not overly sweet, making it ideal for both savory and lightly sweet accompaniments. I often enjoy it toasted with eggs for breakfast!
- Milk: I typically use 2% milk as it’s what I have on hand, but 1% or whole milk will work equally well. The fat content in the milk contributes to the bread’s tenderness and richness.
- Eggs & Butter: These are key to giving this bread an almost brioche or challah-like quality. They enrich the dough, resulting in a bread that’s far more luxurious and flavorful than typical white bread. Always use large eggs and unsalted butter to control the overall saltiness of your loaf.
- Salt: A fundamental ingredient in bread making, salt enhances all the other flavors and regulates yeast activity. Sea salt is my preference for its purer taste, but standard table salt is perfectly acceptable.
- Flour: All-purpose flour yields a wonderful result, creating a soft and pliable dough. For a slightly chewier texture and even more structure, bread flour is a fantastic alternative and will work beautifully in this recipe.
Mastering the Art of Roasting Butternut Squash
The secret to the bread’s incredible texture begins with perfectly roasted butternut squash. Roasting sweetens the squash and makes it incredibly easy to mash into a smooth puree.
- Preparation is Key: Begin by preheating your oven to 375ºF (190ºC). To ensure easy cleanup, line a baking sheet with foil or parchment paper. Carefully cut the butternut squash in half lengthwise. A sharp chef’s knife is essential here. If the stem end is particularly hard, slice it off first to create a flat, stable surface for safer cutting. Once halved, use a sturdy spoon to scoop out all the seeds and stringy bits.
- Season and Place: Arrange the squash halves on your prepared baking sheet, cut side up. Lightly brush the exposed flesh with olive oil (or your chosen alternative like vegetable oil or melted butter). This helps create a beautiful roasted flavor and prevents drying.
- Roast to Perfection: Place the baking sheet in the preheated oven and roast for approximately 45-60 minutes, or until the flesh is exceptionally tender. You can test for doneness by inserting a knife or fork into the thickest part of the squash; it should slide in with very little resistance.
- Cool and Puree: Once tender, remove the squash from the oven and allow it to cool slightly, making it easier to handle. Using a large spoon, scoop the soft flesh from the skin into a bowl. Mash it thoroughly with a fork, potato masher, or even a food processor until completely smooth. You’ll need 1 1/4 cups of this mashed squash for the recipe; any leftover can be saved for other delicious butternut squash dishes.
Step-by-Step Guide to Baking Butternut Squash Bread
With your squash pureed, it’s time to bring this amazing dough to life. Follow these steps for a perfectly risen, golden-brown loaf:
- Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl if you’re kneading by hand), combine the warm water, active dry yeast, and a small amount (about a teaspoon) of the sugar. Stir gently and let this mixture sit for 5-10 minutes. You’ll know your yeast is active and ready when it becomes foamy and bubbly, indicating the yeast is alive and ready to work its magic.
- Combine Wet Ingredients: Once the yeast is active, add the remaining sugar, the measured 1 1/4 cups of pureed butternut squash, warm milk, lightly beaten eggs, melted and slightly cooled butter, and salt to the bowl. Mix these ingredients thoroughly until they are well combined.
- Gradually Add Flour: Begin by adding about half (around 3.5 cups) of the all-purpose flour to the wet mixture. Mix on low speed (or with a wooden spoon) until the flour is mostly incorporated.
- Form and Knead the Dough: Continue adding the remaining flour, a little at a time, until the dough comes together and starts to pull away cleanly from the sides of the bowl. The exact amount of flour can vary depending on humidity and how moist your squash puree is, so trust your judgment. Once the dough forms, switch to the dough hook attachment on your stand mixer and knead for 5-6 minutes on medium-low speed. If kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for 7-10 minutes. The dough should become smooth, elastic, and supple. A good test for readiness is the windowpane test: stretch a small piece of dough thinly; if you can see light through it without it tearing, it’s adequately kneaded.
- First Rise (Bulk Fermentation): Lightly grease a large bowl with a little oil. Place the dough in the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap (you can spray the underside of the plastic wrap with nonstick spray to prevent sticking) or a clean kitchen towel. Allow the dough to rise in a warm, draft-free place until it has roughly doubled in size. This usually takes about 1 hour, but rising times can vary based on ambient temperature.
- Prepare for Shaping: Once the dough has doubled, gently “punch it down” to release the air. Turn the dough out onto a lightly floured surface.
- Divide the Dough: Divide the dough into three equal portions. For precision, you can use a kitchen scale to ensure even loaves.
- Shape the Loaves: Shape each portion into a neat loaf. There are many ways to shape bread, but a simple method involves flattening the dough into a rectangle, rolling it tightly from one end to the other, and pinching the seam closed. Place each shaped loaf seam-side down into greased loaf pans. Standard 9×5-inch or slightly smaller 8.5×4.5-inch pans both work well.
- Second Rise (Proofing): Cover the loaf pans loosely with plastic wrap or a clean kitchen towel. Let the dough rise again in a warm place until it has nearly doubled in size, typically 30-45 minutes. This second rise is crucial for a light and airy final texture.
- Bake to Golden Perfection: While the loaves are on their second rise, preheat your oven to 375ºF (190ºC). Bake the risen loaves for 20-25 minutes, or until they are beautifully golden brown on top and sound hollow when tapped on the bottom. An internal temperature of 190-200ºF (88-93ºC) indicates doneness.
- Cooling: Allow the baked bread to cool in their pans for about 15 minutes. This helps them firm up and prevents sticking. Then, carefully remove the loaves from the pans and transfer them to a wire rack to cool completely before slicing. Slicing warm bread can lead to a gummy texture.
Baking Success: Expert Tips and Tricks
Achieving the perfect loaf of Butternut Squash Bread is easy with a few helpful hints:
- Loaf Pan Flexibility: I’ve successfully baked this recipe in both 9×5-inch and slightly smaller 8 1/2 x 4 1/2-inch loaf pans. Both sizes yield beautiful loaves, with the smaller pans producing a slightly taller bread. Don’t hesitate to use what you have on hand.
- Prep Ahead: To streamline your baking day, roast and mash the butternut squash a day or two in advance. Store it in an airtight container in the refrigerator until you’re ready to mix your dough.
- Get Creative with Shapes: While this recipe is designed for loaves, the versatile dough would likely make amazing dinner rolls or even braided bread. Feel free to experiment with different shapes and baking times, adjusting as needed for smaller items.
- Room Temperature Ingredients: Ensure your milk, eggs, and butter are at room temperature. This helps them incorporate more easily into the dough, leading to a smoother, more consistent mixture and better yeast activity.
- Don’t Rush the Rise: Patience is key in bread making. Allow the dough ample time to rise in a warm, draft-free environment. A slow, steady rise often leads to a more flavorful and tender bread.
Preserving Your Butternut Squash Bread
This recipe yields three generous loaves, making it perfect for enjoying one now and saving the rest for later. Proper storage ensures your homemade bread stays fresh and delicious.
Storing Baked Bread
Once your bread has cooled completely, store it in an airtight bread bag (I highly recommend these convenient bread bags) or an airtight container. While refrigeration can extend the bread’s shelf life, it can also draw out moisture, potentially making the bread dry faster. For the best texture and flavor, I prefer to store it at room temperature.
Stored at room temperature, your Butternut Squash Bread will remain fresh and delightful for up to 7 days, though it’s typically at its peak deliciousness within the first 3-4 days after baking.
Freezing for Future Enjoyment
Freezing is an excellent option for preserving your extra loaves. To freeze, ensure the bread has cooled completely. Wrap each loaf tightly in aluminum foil, then place it inside a freezer-safe ziplock bag. This double layer of protection helps prevent freezer burn.
You can freeze Butternut Squash Bread for up to 3 months without a significant loss in quality. To thaw, simply remove the wrapped loaf from the freezer and let it sit at room temperature, still wrapped, until it has fully thawed. This allows the moisture to redistribute, keeping your bread tender.
Explore More Butternut Squash Delights
If you’ve fallen in love with butternut squash, here are some other fantastic recipes to try:
- Creamy Butternut Squash Soup
- Skillet Butternut Squash Lasagna
- Butternut Squash Chili with Beef
- Double Stuffed Butternut Squash
- Creamy Butternut Squash Pasta
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Butternut Squash Bread
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Ingredients
- 1 medium butternut squash
- 2 teaspoons olive oil
- 4 1/2 teaspoons active dry yeast (1/2 ounce or 2 packages)
- 1/2 cup warm water
- 1/3 cup sugar
- 1 cup warm milk
- 2 eggs lightly beaten
- 1/3 cup butter melted and slightly cooled
- 1 teaspoon salt
- 7 to 7 1/2 cups all-purpose flour
Instructions
- Heat the oven to 375ºF (190°C). Line a baking sheet with foil for easy clean up.
- Cut the butternut squash in half. Remove the seeds and place cut side up on the baking sheet. Brush with the olive oil. Bake until the flesh is soft, about 45 minutes. Remove and let cool slightly before scooping the flesh into a bowl and mashing. Measure out 1 1/4 cups of the mashed squash and reserve the rest for another use.
- Combine the yeast, the water, and about a teaspoon of the sugar in the bowl of a stand mixer (or in a large bowl if making by hand). Let it sit for a few minutes until the yeast has started to foam up.
- Add the rest of the sugar, the reserved squash, milk, eggs, butter and salt and mix until combined. Add in 3 1/2 cups of the flour and mix well. Continue to add flour until the dough comes together and starts to pull away from the sides of the bowl. If using a mixer, change to the dough hook and let the dough knead for 5-6 minutes. If making by hand, pour the dough onto a lightly floured surface and knead until smooth, 7-10 minutes.
- Lightly grease a bowl and add the dough, turning once to coat. Cover with plastic wrap that has been sprayed with nonstick cooking spray and allow the dough to rise until doubled, about 1 hour.
- Punch the dough down and divide into 3 equal portions. Shape each into a loaf and place in greased loaf pans.* Cover with plastic wrap or a clean kitchen towel and let the dough rise again until doubled, 30-45 minutes.
- Preheat the oven to 375ºF (190°C). Bake until the loaves are golden brown, about 20-25 minutes. Allow the bread to cool in the pans for 15 minutes, then remove to a cooling rack to cool completely.
Recipe Notes:
- *I have used both 9×5-inch loaf pans and 8.5 x 4.5-inch loaf pans and both worked well with this recipe.
- Adapted from food.com
- SUBSTITUTIONS: You can use bread flour instead of all-purpose flour.
- FREEZE: This makes 3 loaves, so it’s a perfect way to have some now and freeze some for later! I suggest freezing the fully baked loaf. Let the bread cool completely before wrapping tightly and freezing for up to 3 months. To thaw, let it sit at room temperature – keep it wrapped while it is thawing.
- STORE: Store any leftovers in an airtight bag for up to 5-7 days.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Serving: 1 slice, Calories: 125 kcal (6%), Carbohydrates: 24 g (8%), Protein: 2 g (4%), Fat: 3 g (5%), Saturated Fat: 1 g (6%), Polyunsaturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 15 mg (5%), Sodium: 81 mg (4%), Fiber: 0 g, Sugar: 2 g (2%)