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Butternut Squash Bread
3-1/2 cups all-purpose flour 3 cups granulated sugar 1/2 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cloves 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon ginger 1 cup water 1 cup vegetable oil 2 cups butternut squash, cooked until soft & cooled 4 large eggs
Grease and flour 3 9" x 5" loaf pans. Pre-heat oven to 325 F. Reviews of Butternut Squash Bread : 1-3 of 11 reviews Next >> Would make this again. I had to use up this big butternut squash, but was lacking many ingredients for the recipe so improvised. came out so yummy! here's what i did: replaced the water with 3/4 cup tazo chai tea concentrate and 1/4 cup milk. didnt have ginger, cloves or nutmeg. used extra squash and substituted oil with vanilla yogurt. used 1 cup of the flour as wheat bread flour. i would reduce the sugar next time, and maybe add chocolate chips if i had them. i baked them as muffins so the oven didnt need to run for an hour+. thanks for the recipe! Would make this again. This was soooooooo good. The aroma filled my kitchen with Thanksgiving smells!! What a homey treat!! Will definitely make it again. Would make this again. Beautiful loaves and tasty too! Raisins turn this into the ultimate dessert bread! e
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