Buttercup Squash Tea Bread Recipes

Steps:

• 1. Grease 2 loaf pans. Preheat oven to 350.
• 2. In a large bowl, beat together sugar and oil. Add eggs and beat well.
• 3. In a separate bowl, mix together flour, baking soda, salt, cinnamon, and nutmeg.
• 4. Add flour mixture and water alternately to the sugar mixture, beating on low speed after each addition until just combined.
• 5. Beat in mashed squash. *Any winter squash will work - acorn, butternut squash, buttercup squash, hubbard squash, or calabaza. You can even use a 15 oz can of pumpkin, if desired.
• 6. Spoon batter into prepared pans.
• 7. Bake at 350 for 55-65 minutes until a toothpick inserted near the center comes out clean.
• 8. Cool pans on wire racks for 10 minutes.
• 9. Remove from pans. Cool completely on wire racks.

Steps:

• 1. preheat oven to 400 degrees. Cut 1 large squash or 2 small squash in half and remove seeds and cover the tops with aluminum foil. Place the squash halves, cut-side up, on a foil-lined, rimmed baking sheet. Bake for 1 hour and 45 minutes or until squash is soft. Cool.
• 2. When squash is cooled, scoop out pulp and mix with an electric mixer until pureed. Measure out 3 cups. (You can freeze any extra for other uses.)
• 3. Preheat Oven to 350 degrees.
• 4. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
• 5. Combine next 6 ingredients. Add to creamed mixture alternately with squash puree beginning and ending with flour mixture.
• 6. Stir in vanilla and pecans.
• 7. Spoon into 3 greased 8 inch loaf pans. Bake at 350 for 1 hour or until toothpick inserted into center comes out clean.
• 8. Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
• 9. Note: The bread freezes well. Just wrap loaf tightly and thoroughly in plastic wrap and freeze for 2-3 months.
• 10. Note: Cut this recipe in half and bake in 1 greased and floured (9 inch) loaf pan at 350 for 1 hour to 1 hour & 10 minutes.

Steps:

• In a very large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the squash, milk, brown sugar, butter, eggs and salt and about 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. Divide into three portions; shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Steps:

• Preheat oven to 400 degrees. Place squash halves, skin side up, on an oiled rimmed baking sheet. Bake until fork-tender, about 1 1/4 hours. Remove from oven. Turn over; let stand until cool enough to handle.
• Scoop the flesh into a food processor, and discard skin. Puree until smooth. Refrigerate squash puree in an airtight container up to 4 days or store in the freezer up to 1 month.

Steps:

• Preheat the oven to 350°F. Butter and flour a 9 × 5 × 3-inch loaf pan, and set aside. Into a large bowl, sift together the flour, baking soda, spices, and salt; set aside.
• In a medium bowl, whisk together the sugar, eggs, squash puree, melted butter, and 1/4 cup water. Fold the squash mixture into the flour mixture. Stir in the pecans.
• Pour the batter into the prepared loaf pan, and bake until a cake tester inserted in the center comes out clean, about 1 hour. Turn the bread out onto a wire rack, and let cool completely.
• Preheat the oven to 400°F. Place the squash halves, skin side up, on an oiled rimmed baking sheet. Bake until fork-tender, about 1 1/4 hours. Remove from the oven. Turn over; let stand until cool enough to handle.
• Scoop the flesh into a food processor, and discard the skin. Puree until smooth. Refrigerate squash puree in an airtight container up to 4 days or store in the freezer up to 1 month.

Steps:

• Place the squash in a saucepan. Cover with water, bring to a boil and simmer until the squash is tender, about 30 minutes. Mash or puree the squash and set aside to cool.
• Preheat oven to 350 degrees. Use some of the butter to grease a loaf pan 9-by-5-by-3 inches.
• Cream the remaining butter with the sugars. Beat in the eggs. In a separate bowl mix the flour with the baking powder, baking soda and salt. Stir this mixture into the butter mixture, alternating with squash puree. Stir in vanilla and fold in dried fruit.
• Spread the mixture into the pan and bake until a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Cool about 20 minutes in the pan, then remove to continue cooling on a rack.

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.