RECIPES FOR SQUASH BREAD RECIPES

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ACORN SQUASH BREAD RECIPE - FOOD.COM



Acorn Squash Bread Recipe - Food.com image

Early settlers discovered that adding cooked squash to bread provides a touch of flavor, moistness, and a light golden hue. You'll have two loaves when finished. Recipe source; BH&G

Total Time 2 hours 20 minutes

Prep Time 1 hours 30 minutes

Cook Time 50 minutes

Yield 2 loaves

Number Of Ingredients 10

1 large acorn squash (1 1/4 to 1.5 lb)
1 1/2 cups milk
2 tablespoons sugar
2 tablespoons butter
1 teaspoon salt
5 3/4-6 1/4 cups all-purpose flour
1 3/4 teaspoons active dry yeast
1/2 teaspoon dried sage, crushed
1 tablespoon milk
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350 [degrees] F. Wash, halve, and remove seeds from squash. Cut a 1-inch-thick slice off one of the squash halves; set aside. Place squash halves, cut sides down, in a baking dish. Bake for 50 to 55 minutes or until tender. Remove pulp from squash; discard shells. Measure 1 cup.
  • Place the 1 cup of squash in a medium saucepan. Add the 1 1/2 cups milk, the sugar, 2 tablespoons butter, and salt. Heat and stir just until warm (120 [degrees] F to 130 [degrees] F). Set aside.
  • In a large mixing bowl combine 2 cups of the flour, the yeast, and sage. Add the squash mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can, using a wooden spoon.
  • Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place until double in size (45 to 60 minutes).
  • Punch dough down. Turn dough onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans.
  • Gently shape each portion into a loaf, tucking edges under. Place the shaped dough in the prepared loaf pans. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
  • Preheat oven to 375 [degrees] F. Use a vegetable peeler to make several thin strips from the reserved 1-inch slice of squash. Brush surface of bread with milk. Place squash strips on top of loaf. Brush squash strips with the melted butter.
  • Bake about 35 minutes or until bread sounds hollow when you tap the top with your fingers. (If necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning.) Immediately remove bread from pans. Cool on wire racks. Makes 2 loaves (32 servings).

Nutrition Facts : Calories 1729.7, FatContent 28.3, SaturatedFatContent 15.9, CholesterolContent 72.5, SodiumContent 1423.8, CarbohydrateContent 319.7, FiberContent 13.9, SugarContent 13.6, ProteinContent 46.7

ZUCCHINI & SQUASH BREAD RECIPE - FOOD.COM



Zucchini & Squash Bread Recipe - Food.com image

Finally! I developed a healthier recipe (than my usual) that didn't compromise the moistness or flavor. I'm not claiming it is fully healthy (though it uses 3 different fruits/veggies), just that it's healthier than I previously made with white flour & oil.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 large loaves, 12 serving(s)

Number Of Ingredients 17

3 eggs
2 cups evaporated cane juice (natural sugar)
1 cup shredded zucchini
1 cup pureed butternut squash
1 cup unsweetened applesauce
2 tablespoons olive oil
2 teaspoons vanilla extract
1 cup natural bran
1 cup whole wheat flour
1 cup unbleached flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup miniature chocolate chip

Steps:

  • Preheat oven to 325.
  • Beat eggs until foamy.
  • Add next 6 ingredients.
  • Gradually add all dry ingredients and mix until smooth.
  • Blend in chocolate chips.
  • Bake full-size loaf approx 1 hour. Mini-loaf pans only need 20-30 minute.

Nutrition Facts : Calories 211.6, FatContent 8.4, SaturatedFatContent 3.4, CholesterolContent 52.9, SodiumContent 363.1, CarbohydrateContent 32.7, FiberContent 4.7, SugarContent 9.4, ProteinContent 5.6

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