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| Autumn Spiced Butternut Squash Bread |
"This is a superb way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A notable bread for Thanksgiving time."
Ingredients :
- 2 2/3 cups white sugar
- 2/3 cup shortening
- 2 cups pureed cooked butternut squash
- four eggs
- 2/three cup water
- three 1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 half teaspoons salt
- 1 teaspoon floor cinnamon
- 1 teaspoon floor cloves
- 2/three cup chopped walnuts (non-compulsory)
- 2/3 cup raisins (non-obligatory)
Instructions :
| Prep : 15M | Cook : 20M | Ready in : 2H15M |
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- Preheat oven to 350 tiers F (175 tiers C). Grease 9x5-inch loaf pans.
- Beat sugar and shortening collectively in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar combination.
- Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in any other bowl; stir into sugar aggregate. Add nuts and raisins; stir till batter is simply blended. Pour batter into prepared loaf pans.
- Bake within the preheated oven till a toothpick inserted into the middle comes out easy, about 1 hour. Cool in the pans for 15 minutes before doing away with to cool absolutely on a wire rack.
Notes :
- Reynolds® Aluminum foil can be used to maintain food moist, prepare dinner it lightly, and make smooth-up easier.
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