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Butternut Squash Bread

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“This recipe was originally designed to be made from either squash or pumpkin, after a few pour reviews, I discovered canned pumpkin to be too heavy, so I'm omitting the substitution of pumpkin puree. I make this bread every year and hope others with buttenut in their garden will give it a try.”
READY IN:
1hr 10mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Place flour, soda, salt, spices and dry pudding mix in bowl.
  3. Beat eggs well in another bowl, add oil, sugar, squash and vanilla to beaten eggs.
  4. Combine squash mixture with flour mixture by hand. Mix until just moist.
  5. Stir in chopped nuts.
  6. Pour into greased large loaf pan.
  7. Bake at 350°F for 1 hour or till knife comes out clean.

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