Best Buttercup Squash Bread Recipes

Buttercup Squash Tea Bread image

Provided by Martha Stewart

Yield Makes 1 nine-by-five-inch loaf

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, melted, plus more at room temperature for pan
1 1/2 cups all-purpose flour, plus more for pan 1 teaspoon baking soda
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground clove
1/4 teaspoon salt
1 cup packed light-brown sugar
2 large eggs
1 cup Roasted Squash Puree made with buttercup squash
1/2 cup coarsely chopped pecans

Steps:

Preheat oven to 350 degrees. Butter and flour a 9-by-5-by-3-inch loaf pan, and set aside. Into a large bowl, sift together the flour, baking soda, spices, and salt; set aside.
In a medium bowl, whisk together sugar, eggs, squash purÃ©e, melted butter, and 1/4 cup water. Fold squash mixture into flour mixture. Stir in pecans.
Pour the batter into the prepared loaf pan, and bake until a cake tester inserted in the center comes out clean, about 1 hour. Turn bread out onto a wire rack, and let cool completely.

Buttercup Squash Bread image

Provided by Taste of Home

Time 45m

Yield 1 loaf.

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
2 tablespoons molasses
1 teaspoon salt
1/2 to 1 teaspoon caraway seeds
1 cup mashed cooked buttercup squash
3 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast in water. Add molasses, salt, caraway, squash and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; turn onto a floured surface and shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack.

Nutrition Facts :

Buttercup Squash Tea Bread image

Yield makes one 9-inch loaf

Number Of Ingredients 15

1/2 cup (1 stick) unsalted butter, melted, plus more for the pan, room temperature
1 1/2 cups all-purpose flour, plus more for the pan
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 cup packed light-brown sugar
2 large eggs
1 cup Roasted Squash Puree made with buttercup squash (recipe follows)
1/2 cup coarsely chopped pecans
3 pounds squash, such as butternut, orange Hokkaido, or buttercup, halved and seeded
Canola oil, for baking sheet
(makes about 2 1/4 cups)

Steps:

Preheat the oven to 350°F. Butter and flour a 9 × 5 × 3-inch loaf pan, and set aside. Into a large bowl, sift together the flour, baking soda, spices, and salt; set aside.
In a medium bowl, whisk together the sugar, eggs, squash puree, melted butter, and 1/4 cup water. Fold the squash mixture into the flour mixture. Stir in the pecans.
Pour the batter into the prepared loaf pan, and bake until a cake tester inserted in the center comes out clean, about 1 hour. Turn the bread out onto a wire rack, and let cool completely.
Preheat the oven to 400°F. Place the squash halves, skin side up, on an oiled rimmed baking sheet. Bake until fork-tender, about 1 1/4 hours. Remove from the oven. Turn over; let stand until cool enough to handle.
Scoop the flesh into a food processor, and discard the skin. Puree until smooth. Refrigerate squash puree in an airtight container up to 4 days or store in the freezer up to 1 month.