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Butternut Squash Bread Recipe

on July 3, 2016

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.
Mix all ingredients together in a large bowl.
Grease mini or regular sized loaf pans or place cupcake liners inside muffin tins.
Add batter and bake until golden brown, about 30 minutes.

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