BoBtanical Pantry: Squash Bread

RAPID CITY, S.D. – What’s better than homemade freshly baked bread? Master Gardener Mel Glover shows off a unique recipe – squash bread! You can also use this recipe for pumpkin bread, but Mel says it tastes the same. View the recipe below.

PUMPKIN/BUTTERNUT SQUASH BREAD

Yield: 2 loaves of bread

3 ½ cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon ground allspice

3 cups granulated sugar

1 cup vegetable oil

4 eggs lightly beaten

2 cups pumpkin/squash

2/3 cup water

1 ½ cups chopped pecans

Preheat the oven to 350 degrees.

In large mixing bowl, combine flour, baking soda, salt, spices and sugar.

Add oil, eggs, pumpkin/squash and water, beating until well-blended. Stir in pecans.

Pour batter into two lightly greased 9 x 5 x 3-inch loaf pans. Bake one hour or until toothpick inserted in the center of a loaf comes out clean. Remove from pans and cool on wire racks.

Recipe courtesy of Tamra Glover