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Squash Bread

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Squash Bread

This goes well with dinner as it isn’t overly sweet. For variety, add 2/3 cup chopped nuts, raisins, or dates, and bake in muffin tins at 400 degrees F for about 25 minutes.
–Seaward Inn, Rockport, Massachusetts

Yield: Makes 2 loaves

Ingredients

  • 2/3 cup margarine
  • 2-2/3 cups sugar
  • 4 eggs
  • 1 can (15 ounces) winter squash or pumpkin puree
  • 2/3 cup water
  • 3-1/3 cups sifted flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1/4 teaspoon each ginger and nutmeg

Instructions

Cream margarine and sugar. Add eggs, one at a time, beating well after each addition. Add squash and water. Sift together remaining ingredients and stir into squash mixture. Pour into 2 greased and floured 9x5-inch loaf pans and bake in preheated 350 degrees F oven for 50-60 minutes or until done.
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