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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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. Ingredients:
1 1/4 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 1/2 teaspoons pumpkin pie spice |
1 (3 1/2 ounce) package instant pudding mix (vanilla, lemon, coconut, etc.) |
2 eggs |
3/4 cup sugar |
3/4 cup oil |
1 cup butternut squash (cooked and mashed) |
2 teaspoons vanilla |
1/2 cup pecans (chopped) |
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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