SQUASH BREAD

• 3-1/2 cps flour
• 2 ts. baking soda
• 1-1/2 ts. salt
• 2-1/2 ts. ea. cinnamon, nutmeg
• 2 ts. allspice
• 3 cps sugar
• 1 cp vegetable oil, butter, or butter buds
• 4 eggs
• 2/3 cp water
• 2 cps cooked smashed butternut squash, pumpkin, zucchini squash, or even sweet potatoes
• 1-1/2 chopped nutmeats
• 1 cp seedless raisins

Preheat oven to 350⁰ F.

In mixing bowl, toss tigether first 7 dry ingredients. In separate large bowl, beat together oil, eggs, and water, then fold in squash, nuts, and raisins. Add flour mix little by little, stirring until thoroughly blended.

Wash, dry, butter and lightly flour three 1-pound coffee cans. (Note: This is an old recipe. I no longer use coffee cans, if they even still exist instead of the bags. I just use regular square baking bans, as many as I need. Any extra batter gets made into muffins.) Fill 3/4 full with batter. Bake one hour or until a toothpick (I actually use a clean knife) inserted into the center of each loaf comes out dry.

Cool on a rack until cans can be handled. Remove bottoms of cans, push loaves out, and return to rack until thoroughly cool. Wrap in plastic wrap.

Bread will keep indefinitely in freezer, 1-2 weeks in fridge. Serve at room temperature or warmed.