Squmpkin Bread

SQUMPKIN BREAD
(FROM FARM JOURNAL'S BEST EVER VEGETABLE RECIPES)

 3 1/2 Cups Sifted Flour
 3       Cups Granulated Sugar
 1 1/2 Teaspoons Salt
1 1/2 Teaspoons Baking Soda
1        Teaspoon Cinnamon
1        Teaspoon Nutmeg
1        Cup Vegetable Oil
4        Eggs
2        Cups Cooked and Mashed Butternut Squash
1/2     Cup Water

     Sift flour onto waxed paper. Into large bowl, sift flour again along with the sugar, salt, baking soda, cinnamon and nutmeg; set aside.
     In medium bowl stir oil, eggs, squash and water until well blended.  Stir wet ingredients into dry ingredients, mixing just until moistened. 
     Grease two 9x5x3-inch loaf pans and line with wax paper. Pour batter into both pans evenly. 
     Bake in 350F oven for one hour and fifteen minutes, or until toothpick inserted in center comes out clean. 
     Cool in pans for ten minutes. Remove; cool completely on racks. Remove wax paper. Serve immediately or store in airtight container. Can be frozen. 

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