Recipe by Chef Jacquie

• 2-½ cups sugar
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon vanilla
• 1 cup vegetable oil
• 4 eggs, beaten
• 1-½ teaspoons salt
• 1 cup butternut squash puree (pumpkin, carrot or zucchini can be substituted)
• ⅔ cups cold water
• 2 teaspoons baking soda
• 3 cups flour
• ½ cup raisins (optional)
• ½ cup walnuts (optional)

Preheat oven to 350 degrees.

In a large bowl, mix all the ingredients together.

Grease mini or regular sized loaf pans or place cupcake liners inside muffin tins.

Pour in batter and bake until golden brown, about 30 minutes.  Check to see if done, by placing a toothpick in the center, when it comes out clean (no crumbs attached), it is done.