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Author Topic: SQUASH BREAD  (Read 2020 times)
Lady Cooksalot
Global Moderator
Sr. Member
Posts: 498

« on: November 06, 2015, 07:51:46 AM »

No, this is not made with zucchini.......it's made with regular squash......I prefer to use butternut squash because I like the texture and it seems a 'richer' squash to me. 

1 c. sugar
1/2 c. brown sugar
1 c. cooked and mashed squash
1/2 c. cooking oil
2 eggs
1/4 c. water
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1 c. raisins
1/2 c. chopped pecans

In a large bowl, combine sugars, cooked squash, oil and eggs;  beat until well blended.  Stir in water.  Thoroughly stir together flour, soda, salt nutmeg cinnamon and ginger.  Add to squash mixture and mix well.  Stir in raisins and pecans.  Pour batter into well greased loaf pan.  Bake at 350 degrees for 65 to 70 minutes or until done.  Remove from pan; cool on rack.  Wrap and store overnight for best flavor.  Makes 1 large loaf.. 

"Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body,  but rather to skid in sideways - glass of wine in one hand - chocolate in the other -body thoroughly used up, totally worn out and screaming 'WOO HOO, WHAT A RIDE!!!"
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