Autumn Spiced Winter Squash Bread
This recipe works wonderful with any kind of winter squash, and is particularly delicious with pumpkin and butternut.
- 2⅔ cups white sugar
- ⅔ cup shortening
- 2 cups cooked squash
- 4 eggs
- ⅔ cup water
- 3⅓ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1½ teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- ⅔ cup chopped nuts*
- ⅔ cup raisins*
- Scoop out seeds from squash. Cook squash. Either peel and steam/boil. Otherwise put flesh side down in a roasting pan and cook for 30-45 minutes at 350 degrees until you can stick a fork through the skin easily. Put a small amount of water in the bottom of the pan to speed up cooking. Scoop out flesh and puree in blender with a small amount of water or mash with a fork.
- Then, 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 oven at 350 degrees 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.