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Winter Squash Bread served with a bowl of hot soup gives me all the feelings of fall. The squash in this yeast bread makes it ultra-soft. It’s perfect to eat plain with butter, to use in a sandwich, or enjoy with chili.
Squash Bread
Welcome fall! I’ve been waiting for you, for boots and sweatshirts, bonfires and leaf raking, pumpkins and apples. Let the celebration begin! Not that I haven’t been foreshadowing the arrival with pumpkin cookies and hot chocolate already.
Growing up on a farm, fall meant harvest. I loved riding in the combine with my dad, watching the grain pour into the hopper wagons, and smelling the harvest dust in the crisp air. It was a busy time of hard work, but rewarding and filled with energy.
During harvest, most of our meals were eaten on the go while we worked in the fields. A sandwich with an apple and cookies was the norm. Mom made a lot of homemade bread to keep us full.
This Winter Squash Bread is a new adaptation of a bread recipe in her cookbook. Adding squash makes it softer and moist, and a bit of fall color and flair.
I used Cushaw squash, but any winter squash, such as butternut or even pumpkin would work. I baked mine and then pureed it in a blender before adding it to the recipe with the honey and olive oil.
Squash Bread Recipe
- Stir together the yeast and warm milk. Let sit for 5 to 10 minutes until foamy.
- Stir in honey, olive oil, and squash. Add whole wheat flour, salt, and enough of the white flour until a soft dough is formed.
- Turn out onto a floured surface, knead for 5 to 6 minutes until the dough is smooth and elastic.
- Place dough in a lightly greased bowl. Cover and let rise in a warm place until doubled in size. This could take 1 to 3 hours. Check it after one hour. Punch the dough down and divide in half.
- Form each portion into a loaf. Place loaves into greased bread pans and let rise again, wait for it to double in size.
- Preheat oven to 375°F. Bake for 30 to 35. Remove from pans and cool on wire rack.
Winter Soup Recipes
Winter Squash Bread is the perfect accompaniment to a body warming soup in the cooler months. A simple but hearty supper, perfect for cold nights, this Vegetable Beef Barley Soup.
This Zuppa Toscana soup recipe is simply made with Italian sausage, potatoes, and kale. While the ingredient list is basic, it is packed with tons of flavor.
Easy 30-Minute Homemade Chicken Noodle Soup — Classic, comforting, and tastes just like grandma made but way easier and faster!
Winter Squash Bread
Ingredients
- 2 tablespoons instant yeast
- 1 cup warm milk
- ¼ cup honey
- 2 tablespoons olive oil
- 3 cups whole wheat flour
- 3 to 4 cups white flour
- 2 cups winter squash baked and then pureed or well-mashed
- 2 teaspoons kosher salt
Instructions
- Stir together the yeast and warm milk. Let sit for 5 to 10 minutes until foamy.
- Stir in honey, olive oil, and squash. Add whole wheat flour, salt, and enough of the white flour until a soft dough is formed.
- Turn out onto a floured surface, knead for 5 to 6 minutes until the dough is smooth and elastic.
- Place dough in a lightly greased bowl. Cover and let rise in a warm place until doubled in size. This could take 1 to 3 hours. Check it after one hour. Punch the dough down and divide in half.
- Form each portion into a loaf. Place loaves into greased bread pans and let rise again, wait for it to double in size.
- Preheat oven to 375°F. Bake for 30 to 35. Remove from pans and cool on wire rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 8/23/2014 – recipe notes and photos updated 8/4/22}
Outstanding. Curious what size bread pans you use, since my bread didn’t expand to my pans but I normally make 2lb loaves. I always butter the top out of the oven. It has a wonderful tender crumb- my kids loved it- never realized I could use up my squash purées in bread. This will be a go to recipe! Thank you
I’m thrilled that you like the bread! I think my pans are standard, maybe 8×4 inches.
Such a great recipe!! Have used variety of squash – acorn, delicata, etc – and always turns out well. We love it with soup but have also used all white flour and used it as sandwich bread for the week (makes a great grilled cheese!).
I’m so happy to hear that the bread is a hit!
Do not make this bread. Ended up throwing it all out.
Without being in your kitchen with you, it’s hard to guess what might have gone wrong. Did you by chance substitute any ingredients? Or change a method?
I’ve been baking these loaves for two years now. I add walnut pieces and craisins (about 3/4 c each) and substitute 3/4 c oat bran for a cup of flour, to up the healthiness (adds nice texture, too). I love this recipe! Thank you for posting it.
You’re welcome, Cori. I’m glad the bread has been such a great resource for you over the years. Happy baking.
I made this bread today with butternut squash and realized when I had a slice that it lacked something. When I checked the recipe I realized that I had not put in the salt. I reread the instructions and there is nothing in them that tells you when to add the salt. I will make it again, but where does the salt get added.
Hi, Deb! So sorry about that. The salt should be added along with the flour. I’m glad you enjoyed the bread and will be making it again. Hopefully you will enjoy it even more next time!
I’ve been making this bread through the past year, using homegrown squash, and it’s consistently excellent. It’s a bit fragile to slice when fresh, so I wait until the second day to slice and freeze it for use in the toaster. When I bake for a friend with a severe milk allergy, I substitute oat milk. It’s the best yeast bread/squash recipe I’ve found, thank you!
I’m so glad you have been enjoying this bread throughout the year, Corinne! I hope it continues to be your go-to recipe in the future.
All I can say is WOW! This was great. So light and fluffy. My husband said this recipe is a keeper.
YAY! I’m thrilled it was a hit, Holly.