Best Blueberry Butternut Squash Bread Recipes

BUTTERNUT SQUASH BREAD

Butternut Squash Bread image

Butternut Squash Bread is full of autumnal flavors that only get more complex with time. This moist and delicious quick bread may just become your new favorite fall treat.

Provided by Jamie Lothridge

Time 1h15m

Number Of Ingredients 12

Ingredients

1 cup butternut squash puree
2 eggs
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
1/2 cup brown sugar
1 3/4 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom

Steps:

Preheat oven to 350°F (175°C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
Bake for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.

Nutrition Facts : Calories 313 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 slice, Sodium 250 grams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

AUTUMN SPICED BUTTERNUT SQUASH BREAD

Autumn Spiced Butternut Squash Bread image

This is a good way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A great bread for Thanksgiving time.

Provided by BOLTONLANE

Categories Bread Quick Bread Recipes

Time 2h15m

Yield 20

Number Of Ingredients 13

Ingredients

2 ⅔ cups white sugar
⅔ cup shortening
2 cups pureed cooked butternut squash
4 eggs
⅔ cup water
3 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
⅔ cup chopped walnuts
⅔ cup raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 50.2 g, Cholesterol 37.2 mg, Fat 10.6 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.3 g, Sodium 365.1 mg, Sugar 30.1 g

BLUEBERRY BUTTERNUT SQUASH BREAD

Blueberry Butternut Squash Bread image

This was in my church cook book many years back. I know it is a very old recipe.My Aunt had this recipe in the cook book. It was so delicious. I needed to share this recipe. The combo sounds strange,but boy it is delicious!

Provided by Nor Mac

Categories Other Breads

Time 1h40m

Number Of Ingredients 13

Ingredients

3 eggs beaten
1 1/4 c sugar
1/2 c canola oil
2 tsp vanilla extract
1 c butternut squash cooked and mashed
1 c fresh or frozen blueberries,if frozen drain well after thawing
1/2 c walnuts chopped
3 c all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 c apple sauce

Steps:

1. combine eggs,sugar,oil, apple sauce,vanilla and squash
2. sift dry ingredients together
3. add dry ingredients to wet ingredients and sir well to combine
4. fold in blueberries and nuts
5. pour in to 2 greased loaf pans. Bake at 325 degree oven for 1 hour and 15 minutes
6. cool on wire rack. Enjoy