- 3 1/2 cups sifted flour
- 3 cups sugar
- 1 1/2 tspns salt
- 1 1/2 tspns baking soda
- 1 tspn ground cinnamon
- 1 tspn ground nutmeg
- 1 cup vegetable oil
- 4 eggs
- 2 cups mashed, cooked butternut squash
- 2/3 cup water
Into a large bowl, sift together first 6 ingredients. Set aside.
In medium bowl, stir oil and remaining ingredients until well blended. Stir in to dry ingredients, mixing just until moistened.
Pour batter into 2 greased and waxed paper-lined 9-x-5-x-3-inch loaf pans. Bake in 350 degree oven 1 hour 15 minutes or until toothpick inserted in center comes out clean.
Cool in pans 10 minutes. Remove, and cool completely on racks. Makes 2 loaves.
More "Lost" Squash RecipesYellow Squash Muffins (1984)
Classic Autumn Squash and Bacon Casserole (1967)
(Origin - "Farm Journal's Best-Ever Vegetable Recipes" by the Food Editprs pf the Farm Journal, 1984.)
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