Pumpkin (Winter Squash) Yeast Bread — Weekend Cooking
Edited October 21, 2013. I’m linking this post to the recipe blog hop hosted by the new group, The Women of Midlife, because it’s one of the most popular recipes on my blog and perfect for this time of year (in the northern hemisphere).
Yeast breads take the place of other baked goods in my healthy diet. If I want cake, I make Chocolate Chip Bread. If I want apple muffins, I make Applesauce Bread. The flavors of my favorite treats can be baked into yeast breads with much lower fat, sugar, calories, and sodium. When I explained this philosophy in the spring (The Betrayal of the Muffin — Musings on Julia’s Child), Kim of Page after Page asked that I share my yeast bread alternative to pumpkin quick bread in the fall. So, today, I’m posting that recipe.
Pumpkin, of course, is a winter squash and any variety will work in this recipe. Canned pumpkin works, too. Last year, I even used frozen pumpkin pie filling — I just left out all of the sweetening and spices in the bread recipe.
For this loaf, I used acorn squash. I learned a secret for peeling it from my CSA newsletter. Dump the washed whole squash in boiling water for 15 minutes. A paring knife easily removes the peel from the ridges and a spoon will take up the stubborn parts in the troughs. I’m sure this method would work just as well for a small pumpkin.
After the boiling, the squash is about half-cooked. I scooped out the seeds, cut the squash into cubes, and microwaved for about five minutes before transferring to a food processor to make purée.
For the liquid in bread, I like to use up the whey that’s left when I make yogurt cheese (strained yogurt), but skim milk or water works just as well.
Bread Machine Winter Squash Bread
by Joy Weese Moll
1/2 cup whey, fat-free milk, or water
1 cup winter squash or pumpkin purée
1 Tablespoon raw or brown sugar
1 Tablespoon Grade B maple syrup
1 egg
1 teaspoon salt
1 teaspoon vanilla
2 cups whole wheat flour
2 cups white bread flour
2 tablespoons butter, cut into 6 or 8 pieces
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
2 teaspoons yeast
1. Mix the whey, squash, sugar, syrup, egg, salt, and vanilla.
2. Stir together the flours, the butter, and the spices.
3. Follow bread machine instructions for adding liquid and dry ingredients and the yeast.
4. Bake using the whole wheat bread setting.
With all those spices, this bread smelled like autumn wafted through my home.
Weekend Cooking is hosted at Beth Fish Reads. Check today’s post for recipes, reviews, and other foodie adventures.
