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Autumn Spiced Squash Bread

Autumn Spiced Winter Squash Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8
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*
  • *optional
  1. 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.
  2. Then, grease two 9x5 inch loaf pans.
  3. Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
  4. 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.
  5. 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.


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