Butternut Squash Bread

Adapted for bread machine by dividing quantities by half. Used more butternut squash than recipe called for which required adding extra flour (used whole wheat) and an extra cycle of kneading. Result was very good (airy and tasty).

There's nothing like the fragrance of home-baked bread on a day when an Oklahoma ice storm rages outside! This made a beautiful, dense and butter-nutty loaf that is flavored with the natural sweetness of the squash. The only changes I made were to use 1 packet of yeast (all I had), eggnog for the milk and I chose brown sugar instead of white. I roasted my butternut squash, then pureed it, which I believe made the flavor more pronounced. The recipe and directions were excellent. Great idea and thank you for sharing, Agnes.

Very good. I substitued brown sugar for the white, 1 cup whole-wheat pastry flour for a cup of the all-purpose, and added a dash of vanilla. I used roasted squash, also. The dough was quite soft, but it turned out to be a beatiful and tender bread.

I really enjoy this recipe. In a world that eats so much wheat it is nice to know that you can involve something more in your bread. This bread is fluffy and moist. My boyfriend loves it and is a frequent request. It is well worth the effort and I have already made it many times! I definitely recommend it. Thanks for the recipe!

Very good recipe. The loaves turned out a beautiful yellow and the smell and taste is perfect. Too bad for those who thought it was blend. It was nothing but blend. I used less yeast (1 1/2 tbsp, or one and one half sachet) than the recipe indicated because I always let the dough rise twice before molding it and letting it rise one last time. Great tip: for all your yeast bread recipes, add 1tsp of powdered ginger (not fresh) to the yeast mix. The result is a bread that doesn't taste like ginger at all, but doesn't taste like yeast either! It just somewhat balances out the overall taste and always works for me.

First, this is not a dessert bread, and I was prepared for it to not be sweet. But it came out kind of doughy tasting. Maybe it would be better with one pack of yeast instead of two...

This recipe is great! I used 1/3 of it to make some delicious cinnamon rolls. I used one packet of yeast and brown sugar. I used butter and it seems that if you use margarine it might become greasy. Also, I quit counting the cups of flour at 8. It probably took 8-1/2 to 9 cups of flour. This is a huge batch of bread dough but very tasty. Thank you.

very good, turned out perfect and was delicious as french toast as well!!

I made this today and it is so good. The recipe made 1 extra large and 1 regular loaf. It is so easy to make and my husband was so impressed when he came home and saw it that he had to take a photo!!!

This turned out with a very 'yeasty' flavour probably would have been better with only one package of yeast. Didn't have much of a squash flavour could definately have used some spices of some sort, cinnamon, cloves and nutmeg perhaps? the bread did rise perfectly and came out with a lovely texture though.

I just made this to serve alongside some homemade stew and it turned out awesome! I made 2 loaves and 6 large buns with this recipe and the buns were finished off in this one sitting. They were so moist and light and fluffy

My five year old went nuts over this bread..made great french toast also. Thanks for the recipe

I have halved the recipe and made the dough in the bread machine. It always turns out and tastes wonderful.

I followed the recipe exactly, and I'm sorry, but it's awfully bland. It's very light, airy, and soft, which is nice... but it really needs more flavor. I would strongly recommend adding more salt, and some additional spices might be a good idea as well. That being said, I'm sure this would be a wonderful bread for kids. Excellent base recipe, just needs a few adjustments.

wow! Is tried this recipe and it turned out really good. Also I used butternut squash from the garden which made all the difference.

Very good, moist bread. I had to kneed in extra flour. Like another reviewer, I used 1/3 of the dough and made cinnamon rolls. They were gone immediatly.

I brought this bread to Thanksgiving dinner at my grandmother's. Everybody loved it! This recipe worked out great for me!

Wonderful! I used all whole grain flour and added 1/4 cup vital wheat gluten. I also used honey in place of the sugar and cut the milk to 3/4 cup. Also I made two loaves instead of three - one I baked plain, the other I kneaded n cinnamon, ground cloves and 1/2 cup raisins. Nice high and fluffy loaves! Hubby adores it!

Easy to make. Makes a lot of dough. I made one loaf, 12 muffins and 6 cinnamon rolls, all taste really good.

I only used one package of yeast and switched buttermilk for regular milk. Otherwise this is a great recipe I will use over and over again.

This bread tasted great! I love the soft texture and beautiful yellow color. It was also very easy to make! Definitely a keeper. Thanks!

I also halved the recipe. Sorry I did. I didn't add more flour like some because I like to work my bread dough a little sticky. It makes for a lighter bread and not so dense a bread. I also took some of the dough and made Butternut Squash Naan. OMG was it GOOD. Will make again.

Yum! I didn't really make any changes, other than my usual method of tossing this in the bread machine to make the dough (part laziness, part having other things to do). I had cubed, frozen butternut squash leftover from a trip to Costco last year and thought I'd better use it up. So, I boiled it until soft then pureed it in the food processer. A perfect amount for this bread--it equaled 1 1/4 cups. :o) I thought this had a nice flavor, although the crumb is a tad dry, but otherwise was good. Bf thought it was weird but he's not a fan of butternut squash, although I didn't really think the flavor was prominent. It's a nice bread to go with soup, which is how we ate it tonight. Thanks for the recipe!

Pretty good, but I do agree with other reviews that it's a bit bland... I might try it again and add some honey. I used both pkgs of yeast, used WW flour for 1/2 of the flour and added flax seed.

This is a great recipe. I however, did not check to see how much flour I had and ended up only have 3 1/2 cups so I substituted the rest with whole wheat flour. I also only used 1 1/2 packages of quick rise yeast and a tsp more sugar. This turned out absolutely wonderful. Thanks for the original recipe. I will try it again with all regular flour. Its a unique way to get my kids to eat their vegtables and not know it.

Halved the recipe and tossed in the breadmaker on the "white" setting and it came out moist and delicious! My family also enjoyed. One butternut squash can make one full loaf or two half-recipes this way. Great toasted!

I very much enjoyed this recipe! The bread came out great and it was very easy! I did use half whole wheat and half all purpose flour. I also used acorn squash instead of butternut. I had these really small and sweet acorn squash in the house and needed something to do with them. That's how I found this recipe. It worked great!!! I am going to try it again with butternut squash soon.

This is a five star bread. Taste is great, bread-life is very long and can be served several ways. I too ended up modifying the recipe. I used the brown sugar 1 cup of whole wheat flour and 1/3 cup of barley flour. I still used more than 8 cups of bread flour. Next time I'll add a 1/4c of gluten whey with the yeast just to exaggerate the rise and go 50/50 brown sugar and date sugar. I used a Breville 800XL oven 375/30 mins with a stainless shot glass full of boiling water to create steam pressure. I posted a picture here of the bread in two forms: Half the dough I used for Dinner rolls made on a round stone...came out very nice - Perfect for those Bison breakfast sausages I picked up from Buffalogal.com. The second half of the dough was put into the fridge for two days and then left to stand covered in the kitchen for two hours before going into pans - one cast iron, the other porcelain: both filmed in grape-seed oil. The cast iron won again but by the smallest of margins. I'm going to try the one loaf for french toast and the other for flavored melted frosting I've been pondering. You know, you could roll the dough out flat and turn it into a pecan roll. Wow.

Substituted half of the all purpose flour with whole wheat flour. I think my loaf was a little denser because of the whole wheat. I also turned the rest into dinner rolls baking at 375 for about 14 or so minutes. Brushed with butter and they turned out nicely.

Very bland. I thought it would be sweeter. Sorry I didn't like it.

Great recipe, makes a soft fluffy bread. Looking forward to making these as rolls for thanksgiving. I used acorn squash instead of butternut, any mashed veggie would probably work.

I made it and my yeast did not activate. Aside from how dense it was, I really didn't care for the flavor. Oh well, I'll try this again another time.

I'm pretty new to making bread, but this recipe turned out great! I only have two loaf pans, so I divided the other section of dough into dinner rolls, which took about 10 minutes to bake. I guess my only complaint is I wish it tasted more squash-y. Otherwise, it's an awesome bread and one I plan to make a lot!

I loved the sweet flavor of this bread. It toasts very well. It has a "corn bread" like texture. I would not cover the bread in it's final rising. I did and deflated the loaves when it stuck to the tops.