Winter Squash Bread

Looking for a simple and easy butternut squash recipe? Make your over abundance of squash into a delicious bread recipe! 

squash bread

First off, I give no credit to myself for this recipe. In a casual conversation with my sitter and good friend she happened to mention that she fed my youngest squash bread at lunch.

My ears perked up and I asked her to repeat.

She said the word again. Squash bread.

winter squash bread


I really didn’t have high hopes for a bread made with squash. I had pictures of eating a yeast flavored, dense as a brick bread with a squash aftertaste. I geared up for the gulp and smile. What would I say? “It’s….greeeeat.” No, that’s not it. On the way to the kitchen I kept practicing what I would say about it. Unique? Interesting?

butternut squash recipes

She took it out and gave me a bite. I was shocked. It was delicious, and not at all what I had made it out to be in my head. It was so delicious that we made our own loaf when I got home and had it as a cheesy flatbread and served it for lunch.

Bring on the flavors of fall with this delicious bread. Try to keep people guessing what secret ingredient is inside. My kids couldn’t guess. Oh, and the best part? This recipe is totally adaptable. I’ve added pumpkin to give it a beautiful orange look at Halloween, or you can add butternut, acorn or any other kind of squash!

If you have some extra squash left over and are looking for another great squash recipe, you have got to try our Squash Lemon Drop Cookies. They are divine too.

Suggestions for Serving:

Raspberry Honey Butter

Cinnamon Butter

Peanut or Almond Butter

Apple or Pear Butter

Winter Squash Bread

Rating: 51

Yield: Each loaf of bread = 12 slices

Serving Size: 1 slice

Calories per serving: 92

Fat per serving: 2 gm (1 gm saturated fat), 13 mg cholesterol, 68 m

A delicious butternut squash recipe that uses up your remaining squash from summer. An airy light bread that tastes great!


  • 2 .25oz pkgs active dry yeast (2 1/4 tsp)
  • 1 cup warm water
  • 1 1/4 cup mashed cooked butternut squash
  • 1 cup warm milk (almond milk okay to substitute)
  • 2 eggs, lightly beaten
  • 1/3 cup butter, melted
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 7 to 7-1/2 cups all-purpose flour (can substitute half whole wheat and half all purpose flour. Do not substitute all whole wheat or bread will not turn out)


  1. In a mixing bowl with the bread hook attached (or in your breadmaker) dissolve yeast in water. Allow yeast to sit for approximately five minutes.
  2. Add in the squash, milk, eggs, butter, sugar and salt. Set breadmachine to dough setting, or with the mixer begin to stir the mixture together on low speed.
  3. Gradually begin to add the flour in, continuing to stir until a soft ball is formed. Stir for approximately five minutes. (If using the breadmachine, you are done after adding the flour. The breadmaker will do the rest for you).
  4. Grease a bowl and place the bread from the mixer into the bowl. Cover and allow to rise for one hour or until doubled.
  5. After dough has risen in either the breadmaker or the bowl, punch the dough down. Shape the bread into three loaves then place into a lightly greased bread pan. Cover and allow to rise for 20-30 minutes or until doubled.
  6. Preheat oven to 375 degrees. Cook for 20-25 minutes or until the top of the loaf is golden brown and a toothpick inserted into the middle of the bread comes out clean. Remove from oven, then remove from pans and allow to cool on wire racks before serving.

Adapted from Taste of Home



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  1. Ooh yum this sounds incredible. I love the flavor of butternut squash so definitely pinning to try. Thanks for sharing on the weekend re-Treat link party!

    Britni @ Play. Party. Pin.

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