Whole-Wheat Acorn Squash Bread
Nutritional Info
- Servings Per Recipe: 54
- Amount Per Serving
- Calories: 83.0
- Total Fat: 1.6 g
- Cholesterol: 10.2 mg
- Sodium: 59.5 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 1.3 g
- Protein: 2.4 g
View full nutritional breakdown of Whole-Wheat Acorn Squash Bread calories by ingredient
Introduction
Adapted from a food.com recipe, I switched out half the flour with whole wheat, and added molasses (or equal parts molasses and honey) instead of sugar. Also, I use any winter squash I happen to have on hand. I prefer pumpkins and Acorn to Butternut but the original recipe calls for butternut.The nutritional info is calculated for use with unsalted butter, and roasted acorn squash with salt, so you may have less sodium than the calculations, or you may not.
Makes three loaves. Adapted from a food.com recipe, I switched out half the flour with whole wheat, and added molasses (or equal parts molasses and honey) instead of sugar. Also, I use any winter squash I happen to have on hand. I prefer pumpkins and Acorn to Butternut but the original recipe calls for butternut.
The nutritional info is calculated for use with unsalted butter, and roasted acorn squash with salt, so you may have less sodium than the calculations, or you may not.
Makes three loaves.
Number of Servings: 54
Ingredients
-
2 packages active dry yeast
½ cup warm water
1 ¼ cups mashed cooked pumpkin, acorn,or butternut squash, COOLED
1 cup warm milk (110 to 115 degrees)
2 eggs , beaten
1⁄3; cup butter or 1⁄3; cup margarine , melted
1⁄3; cup sugar
1 teaspoon salt
7 -7 ½ cups all-purpose flour
Tips
Here's the link for the original recipe. http://www.food.com/recipe/butternut-squash-bread-111592?scaleto=3&mode=null&st=true
Directions
In a mixing bowl, dissolve yeast in water (it should be slightly warmer than body temp, between 105 and 115 degrees Fahrenheit); let stand 5 minutes.
Add squash, milk, eggs, butter, molasses and salt; mix well.
Gradually add 3 ½ cups flour; beat until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes (5 mins in the mixer).
Place in a greased bowl, turning once to grease top.
Cover and let rise in warm place until doubled, about 1 hour.
Punch dough down.
Shape into three loaves; place in greased 8 x 4 x 2 inch loaf pans.
Cover and let rise until doubled about 30 minutes.
Bake at 375 for 20 minutes or until tops are golden.
Remove from pans to cool on wire racks.
Serving Size: Makes 3 loaves of bread, 18 slices to a loaf.
Number of Servings: 54
Recipe submitted by SparkPeople user ALDABATEUSE.