Harvest Squash Bread

September 26th, 2009 by chuck

squash_whole_wheat_bread_2

Well, it’s that time of the year again when we head to the produce section and find all these strange looking squashes, just sitting there and we all wonder what to do with them. I became a big fan of squash several years ago. As a kid you couldn’t get me to eat one for all the money in the world. Today I can make a whole meal out of one and love it.

Angela, wanted me to make a harvest bread. So, I decided to make a whole wheat style bread with flax seeds. I also wanted to add a delicious acorn squash that is filled with brown sugar and maple syrup. If I was making the squash for dinner I wouldn’t add as much maple syrup. It makes the squash very sweet, but for this bread recipe it’s perfect.

squash

I really think this bread would make the best weekly bread. It’s even better the next day. Perfect for sandwiches ( like an egg salad sandwiches) or toasted for breakfast. The flax, maple syrup, squash and whole wheat are a perfect combination. They really do work well together and make a hearty, full flavored bread. This bread is becoming a favorite. Mind you, I’m always saying that with every bread I make lol. So good!!!

bread_slices

For a step by step class for this great bread recipe Harvest Squash Bread click here.

For a printable bread recipe card of this Harvest Squash Bread click here.

For more free bread recipes go to our parent website at Cookingbread.com.

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Posted in High Fiber | 22 Comments �

22 Responses to “Harvest Squash Bread”

  1. on 26 Sep 2009 at 12:45 pm   Pam (Pamcakes and Eggs)

    Very interesting bread recipe. I LOVE squash so I’m definitely going to attempt this recipe. Thanks!

  2. on 26 Sep 2009 at 12:52 pm   Rosa

    A beautiful recipe! Harvest season is so great! What lovely pictures too….

    Cheers,

    Rosa

  3. on 26 Sep 2009 at 2:43 pm   Michelle

    Looks wonderful!

  4. on 26 Sep 2009 at 4:18 pm   elra

    Gorgeous … gorgeous bread Jenn. Very special bread using squash, how delicious!

  5. on 26 Sep 2009 at 9:18 pm   Jeff

    Hello!

    I’m definitely making this one.

    I’m also working my way through the top ten and I have a question in my bread baking endeavors thus far: When I score the top of the loaves before baking them, they sink. I’m definitely using a sharp knife, what gives?

    Thanks for the great recipes! The spinach feta bread was incredible, the monkey bread was delicious, and I have pizza crust in the fridge for tomorrow!!

    Jeff

  6. on 27 Sep 2009 at 8:50 am   Daniel

    I have to say I really really enjoy your blog and your writing. I’ve learned so much about breakmaking here, and it is a sheer joy to see your unusual and creative break recipes! Keep it going!

    Dan
    Casual Kitchen

  7. on 27 Sep 2009 at 8:51 am   Daniel

    Whoops, correction–I of course meant “bread” recipes. :)

  8. on 27 Sep 2009 at 9:14 am   CaSaundra

    Great way to use up my over-abundance of squash!

  9. on 27 Sep 2009 at 10:01 am   Jen @ MaplenCornbread

    I am going to make this! PERFECT hearty Fall bread! Thanks!

  10. on 27 Sep 2009 at 5:17 pm   lisaiscooking

    Another lovely bread! Coincidentally, I just baked an acorn squash bread too. Great idea to use it for egg salad. That would be perfect!

  11. on 28 Sep 2009 at 12:17 pm   Deb

    ~ Just saw your comment on another food blog and followed the link to your Harvest Bread post. I’m printing it off now ~ thanks! Your photography is beautiful.

  12. on 28 Sep 2009 at 1:49 pm   Leslie

    Wow, that is a gorgeous loaf of bread! I would never have thought about cooking with squash this way.

  13. on 28 Sep 2009 at 2:54 pm   Lizzie @ Every Last Cookie

    Okay, seriously this looks beyond amazing. I have been just itching to try a recipe that has squash in it, but in a more unusual way than a soup or muffin. This is it! Thanks!

  14. on 29 Sep 2009 at 11:30 pm   LunaCafe

    Wow! This bread sounds fantastic and your pictures are gorgeous. What a wonderful way to bring in the fall season. …Susan

  15. on 30 Sep 2009 at 5:32 am   Kitchen Goddess

    You are so inventive with your breads, I love it. When I get a squash in my veg box I am going to definitely make this. Recipe printed and stored ready :)

  16. on 04 Oct 2009 at 10:42 am   Natalie

    This bread has thoroughly piqued my interest, too, and I am making it right now! There is no mention of water in the “day of” ingredients but water is added in the instructions….how much water of what temperature?

  17. on 04 Oct 2009 at 1:45 pm   Jay

    Me too Natalie! I am just going to add luke warm water as needed. How did yours turn out?

  18. on 04 Oct 2009 at 5:01 pm   Natalie

    Wonderful! with apple butter or dill pesto, I can attest to both

  19. on 07 Oct 2009 at 10:22 pm   Miss Rachel

    This looks so good! I will have to try it.

  20. on 10 Oct 2009 at 1:33 am   Shree

    Hi,
    As a kid I once tried a Challah bread. The result was ok. I now know the reason. I kneaded too much. Since then I was a bit apprehensive to try breads. Just tumbled upon your blog and voila!

    I baked the Harvest Squash Bread today. It turned out nice. I made some substitutions though, Acorn squash was replaced with yellow squash and carrot (equal quantities) and flax meal was replaced by peanut meal. The procedure was followed according to the recipe.
    Thanks a bunch! I’ll be trying some more of your recipes.

  21. on 12 Oct 2009 at 2:51 pm   pigpigscorner

    squash and bread..wow!

  22. on 03 Nov 2009 at 4:08 pm   oldmama

    I just made this bread today after finding the recipe yesterday. I made the ’sponge’ last night, and I baked the squashes this morning. I did things a bit differently, in that I only baked half of the squash with the butter, brown sugar and maple syrup; the other half I baked for freezing–

    amazingly, I had enough squash with just half, but my acorn squash was quite large–

    I found the recipe to be perfect; it was just perfect; I needed no more than 1/4 cup of water to add to the squash and sponge, but I did not use whole flax seeds, and I did ‘mill’ my flax in the blender, because my mill doesn’t work so well with flax–
    I used ‘golden’ whole wheat, and I made loaves (ovals), because it fit better on my stone–

    I was in a BIG hurry, so I hurried the rising by putting the loaves on a board atop my wood stove–

    and amazingly, it was ready for dinner–
    it baked in 25 minutes.
    It is NOT quite as pretty as the picture here, but it is a very nice-looking loaf, and the flavor is delectable–
    Oh, and I also used the ‘water’ (less than 1/8 cup I am sure) from the other squash in the bread; I just kind of tossed it in–

    The instructions are very detailed and helpful–

    THANK you!

    old mama who is a 30 year veteran of whole grain breadbaking and likes new recipes; this is a keeper–

    it’s extremely good served with apricot jam, by the way–

    *wink*

    the flour amount was perfect, too–just perfect; it couldn’t have been better–

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