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 ...