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
{originally published 8/23/2014 – recipe notes and photos updated 8/4/22}
wont says
When do you add the squash? Also, is it boiled? Are you speaking of yellow crook neck squash?
Mallory says
I used Cushaw squash, but any other winter squash such as butternut, or even pumpkin would work. I baked mine and then pureed it in a blender. I’m sure boiling it would work as well, as long as it doesn’t make it too watery. I updated the recipe to add the squash along with the oil and honey. Thanks for catching that!
Meg @ The Housewife in Training Files says
This bread is screaming to be made for our next Sunday soup dinner! Love the addition of squash. Yum!
Mallory says
Oh yes, this bread would be fantastic with soup! Thanks, Meg.
Kari@Loaves n Dishes says
I don’t know of anything better than fresh yeasty bread; unless, perhaps, it’s made with squash! This must be super moist, and just delicious!
Mallory says
Thanks, Kari! It’s a new favorite for me!
Jessica @ A Kitchen Addiction says
Being from the Midwest (and a family of farmers!), I love harvest time! Love that you used squash in bread! This has fall written all over it!
Mallory says
Harvest time is the best isn’t it!
taylor @ greens & chocolate says
I love this idea of adding squash to yeast bread! I just loaded up on winter squash at the farmers market this weekend so I am set to try this!
Gina @ Running to the Kitchen says
Love how simple yet fall appropriate this bread is!
Mallory says
Thanks, Gina!
Melanie @ Carmel Moments says
I’m a sucker for all breads and this would would be no different. Mmm….so pretty too.
Amanda says
This looks awesome!
Mallory says
Thanks, Amanda!
Valerie Whincup says
I have a bread machine and I was wondering if this recipe could be converted somehow to work in a bread machine. Thank you.
Alison jones says
How do I make only one loaf…thanks,
A
Mary says
This recipe is for two loaves. Maybe freeze one or gift it to a neighbor?
Holly says
All I can say is WOW! This was great. So light and fluffy. My husband said this recipe is a keeper.
Mary says
YAY! I’m thrilled it was a hit, Holly.
Corinne says
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!
Mary says
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.
Deb says
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.
Mary says
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!
cori says
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.
Mary says
You’re welcome, Cori. I’m glad the bread has been such a great resource for you over the years. Happy baking.
Lomash says
Do not make this bread. Ended up throwing it all out.
Mary says
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?
T says
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!).
Mary says
I’m so happy to hear that the bread is a hit!