This Winter Squash Bread is a comforting, hearty loaf that captures the essence of the season. By blending pureed winter squash with a mix of all-purpose and whole wheat flours, you get a bread that is moist, tender, and subtly sweet without being cake-like. The squash provides a beautiful golden hue and a soft crumb structure that pairs perfectly with butter, jam, or as a side to savory soups and stews. Ideal for cozy weekend brunches or holiday gatherings, this recipe uses simple pantry staples to create a impressive homemade bread. It’s a versatile vegan-friendly option that appeals to a wide range of tastes, offering a rustic charm that store-bought bread simply canâÂÂt match.
Winter Squash Bread
Description
This Winter Squash Bread is a comforting, hearty loaf that captures the essence of the season. By blending pureed winter squash with a mix of all-purpose and whole wheat flours, you get a bread that is moist, tender, and subtly sweet without being cake-like. The squash provides a beautiful golden hue and a soft crumb structure that pairs perfectly with butter, jam, or as a side to savory soups and stews. Ideal for cozy weekend brunches or holiday gatherings, this recipe uses simple pantry staples to create a impressive homemade bread. It&# 226;ÂÂs a versatile vegan-friendly option that appeals to a wide range of tastes, offering a rustic charm that store-bought bread simply canâÂÂt match.Ingredients
Directions
-
In a large mixing bowl, dissolve the active dry yeast in the warm milk.
-
Add 2 cups of the all-purpose flour, the whole wheat flour, mashed squash, sugar, softened butter, and salt to the yeast mixture.
-
Beat the mixture until it is smooth and well combined.
-
Gradually add enough remaining all-purpose flour to form a soft, slightly sticky dough.
-
Turn the dough out onto a lightly floured surface.
-
Knead the dough until it is smooth and elastic, approximately 6 to 8 minutes.
-
Place the dough in a lightly greased bowl, turning once to grease the top surface.
-
Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 hour.
-
Punch the dough down to release excess air.
-
Divide the dough and shape into two loaves.
-
Place the loaves into greased 9x5x3-inch loaf pans.
-
Cover the pans and let the loaves rise until doubled in size, about 1 hour.
-
Preheat the oven to 375ðF (190ðC).
-
Bake the loaves for 30 to 35 minutes, or until golden brown and firm to the touch.
-
Remove the loaves from the pans and cool completely on a wire rack.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 159.4kcal
- % Daily Value *
- Total Fat 1.5g3%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 264.8mg12%
- Total Carbohydrate 32.2g11%
- Dietary Fiber 3.0g12%
- Sugars 0.2g
- Protein 5.0g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure the milk is warm (110-115ðF), not hot, to avoid killing the yeast.
For the winter squash, butternut or acorn squash works best. Roast or steam the squash until tender, then mash or blend until smooth before measuring.
If you prefer a lighter texture, you can replace some of the whole wheat flour with additional all-purpose flour.
Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
