Butternut Squash Yeast Bread Recipe

Name: Butternut Squash Yeast Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup buttermilk; 1 tablespoon honey; 1 tablespoon molasses; 1 egg; 1 teaspoon salt; 2 tablespoons butter, melted; 1 cup butternut squash, pureed; 2 teaspoons cinnamon; 1/4 teaspoon nutmeg; 1/8 teaspoon clove; 600 g whole wheat flour, fresh milled (about 4 cups); 4 tablespoons vital wheat gluten; 2 teaspoons yeast

Servings: persons

1/2 cup buttermilk
1 tablespoon honey
1 tablespoon molasses
1 egg
1 teaspoon salt
2 tablespoons butter, melted
1 cup butternut squash, pureed
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
600 g whole wheat flour, fresh milled (about 4 cups)
4 tablespoons vital wheat gluten
2 teaspoons yeast

1
Add buttermilk, honey, molasses and egg to the bread machine.
2
In a separate container mix the butternut (or some other Winter squash, pumpkin is great too) with the cinnamon, nutmeg, and cloves. Trust me. It gives the bread a richer flavor.
3
Add the butternut mixture to the rest of the wet stuff.
4
Add the all flour except about one cup to the bowl and start the bread machine on the dough only setting. Let it start mixing. Watch it to make sure it all mixes inches Let it mix for about ten minutes and then turn it off.
5
I use fresh milled grain, which requires an autolysing time to process. If you are using whole wheat purchased from the store, you can skip the next step.
6
Remove the dough and refrigerate for 8-24 hours (you can leave it in the bowl). This will give it time for the whole grain to break down so it will be easier to digest. Trust me, it is worth it. There is NO comparison to fresh milled whole grain bread.
7
When ready to make the bread, put it back into the bread maker, add the last cup of wheat and the yeast, let it run in the dough cycle.
8
Remove from the pan and shape into two loaves, or into 24 rolls.
9
Allow to rise for 30 minutes.
10
After the second rise, bake for 30 minutes at 350.

1224

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup buttermilk, 1 tablespoon honey, 1 tablespoon molasses, 1 egg, and more.

Yes, Butternut Squash Yeast Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butternut Squash Yeast Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions