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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 6 reviews Next >> Would make this again. I love this recipe and have used it many times. Here are the modifications I make: 1) I add less sugar -- about 2 1/4 - 2 1/2 cups and it is always find. 2) I only add 3/4 cups oil and a little more squash. 3) I add toasted pecans to the batter (350 oven for 6-8 minutes, or until fragrant, then cool and chop). 4) I cook the squash by roasting it in a 400 degree oven for about 45 minutes, or until quite soft -- the roasting imparts a lovely flavor. Give it a try! Would make this again. WE loved it!!! It was soooooo good. My mom gave us some squash (acorn I guess) from her garden and I wanted to use them up. I am not much of a baker. Even I did't distroy it. It was sooo easy. MMMMMMMMMMM I didn't know squash could taste so good. Would make this again. Wow, nice bread. Do agree with other review about adding nuts to batter. Think raisins would be a nice addition as well. e
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