‘Tis the season for Pumpkin Bread….or in my case squash bread.
Yep. I am on of those bakers. I use squash and pumpkin interchangeably. Hubby’s boss had a HUGE abundance of squash so I took one and cooked it up. Then ran it through the food processor. It’s just as smooth and nice as opening a can of pumpkin so why not use it?
I had the little ones here tricked. They thought we were making cake and begged to “lick the spoon”. I gave them the squash on a spoon and they licked it right up!! HA! They loved it. Funny thing is I gave them cooked squash in chunks the day before and they wouldn’t touch it!
Anyway…here’s the recipe:
3 cups sugar
1 cup veg oil
1 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cup water
2 cups or 1 can of pumpkin (or squash)
3 1/3 cups flour
2 teaspoons soda
1/2 chopped nuts if you like-I don’t
Combine the sugar, oil and eggs. Combine the dry ingredients then add alternately with the water. Mix well then add pumpkin and nuts ( if you’d like). I make two large loaves and one small loaf with this but the original recipe says to put the batter in 7 well greased, lid off, empty beer cans. Place the cans on a cookie sheet and bake at 350 for 60 minutes. This does take a long time to bake. Typically I do 50 minutes for the small load the 70 for the large but I start testing the large at 60 minutes.