Best Butternut Squash Quick Bread Recipes

BUTTERNUT SQUASH QUICK BREAD

Butternut Squash Quick Bread image

Whether you like squash or not, you really should try this bread. You will be glad you did. It is similar to pumpkin bread, but so much better. It is very moist and flavorful. The recipe is from my mom. She used to make it years ago for the holidays and I still have fond memories.

Provided by Chris from Kansas

Categories Quick Breads

Time 1h10m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 11

Ingredients

3 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
3 1/2 cups flour
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups butternut squash, cooked and mashed
1 cup raisins or 1 cup nuts

Steps:

Combine dry ingredients in one bowl.
Combine wet ingredients in another bowl.
Add dry ingredients to wet and mix just until combined.
Put in two ungreased loaf pans.
Bake at 350 for 1 hour or until toothpick inserted in center comes out clean.

BUTTERNUT SQUASH QUICK BREAD

Butternut Squash Quick Bread image

I love quick breads and I find they are especially great around the holidays as gifts or to serve with a little butter as a side dish since they are not overly sweet and go great with Turkey. Here's a great recipe for a moist, delicious bread that incorporates some butternut squash. I LOVE butternut squash and have been looking...

Provided by Janice Cabahug

Categories Other Breads

Time 1h20m

Number Of Ingredients 13

Ingredients

COMBINE THESE IN A BOWL AND WHISK
1 1/2 c all purpose flour
1 tsp baking soda
1/2 tsp each of the following: nutmeg, cinnamon, ginger, salt
COMBINE THESE TOGETHER IN YOUR FOOD PROCESSOR
1 1/4 c cooked butternut squash (see instructions below for cooking) or use good quality canned squash drained
1/2 c brown sugar (dark or light is fine)
1/2 c sugar- i use pure sugar cane sugar as opposed to processed sugar
1/2 c apple sauce or vegetable oil (the applesauce is a much healther alternative but it will add some sweetness)
2 large eggs
1/4 c water
ADD AFTER THE BATTER IS MADE
1/2 c pecans or walnuts (optional)

Steps:

1. *To cook the Butternut Squash, cut into four sections and remove all the seeds. Place skin side up in a baking pan and add about 1/2-1 inch of water. Bake at 350 degrees for about 40 minutes or until the fork pierces easily. Pour out excess water, allow to cool and remove the skin. Approximately 1/2 the squash equals 1 and 1/4 cups need for the recipe.
2. Preheat the oven to 350 degrees. In a bowl, sift together the first 3 ingredients.
3. In the food processor, process the cooked squash until smooth. Then add the next five ingredients and process until combined.
4. Add the wet ingredients to the dry ingredients and mix well.
5. Add the nuts if desired.
6. Pour into a greased 9X5 inch loaf pan and bake for approximately 1 hour or until a toothpick or knife inserted comes out clean. Enjoy!

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