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Squash Apple Nut Bread

Squash Apple Nut Bread

Any type of winter squash or pie pumpkin puree can be used in this recipe for a wonderful fall/winter quick bread. For squash or pumpkin puree just cut the squash or pumpkin in half, scoop out the seeds, and bake on a sheet pan in a 375 degree oven until tender. Scoop flesh away from the skin and puree in a food processor. The puree can be used fresh or frozen in 1 cup portions for future use.

1 ¼ cups of vegetable or canola oil

1 cup of brown sugar

¾ cup of white sugar

4 eggs

1 ¾ cups of squash puree

1 cup all purpose flour

1 cup whole wheat flour (can substitute all purpose flour)

2 teaspoons baking soda

1 teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon ground ginger

½ teaspoon salt

1 ¾ cups peeled and diced apples

¾ cups of chopped walnuts

½ cup raisins

Preheat oven to 350 degree. Grease and flour two 9 inch loaf pans.

Cream together the vegetable oil, sugars, and eggs. Add the squash puree and mix until smooth.

Sift together the flours, baking soda, salt, and spices. Add the dry ingredients to the wet ingredients and mix till smooth. Fold in the apples, raisins, and nuts.

Divide the batter between the two pans. Bake for 50 minutes until a toothpick inserted in the center of the loaf comes out clean. Cool the loaves for 10 minutes in the pans. Then turn out on a wire racks and let cool completely before slicing.