Butternut Squash Bread

• 3-1/2 cups Flour
• 2 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 teaspoon Cloves
• 1 teaspoon Ginger
• 1 teaspoon Nutmeg
• 1 teaspoon Cinnamon
• 2 cups Sugar
• 1 cup Brown Sugar
• 1 cup Butter, Melted
• 4 whole Eggs
• 1 Tablespoon Vanilla
• 1 whole Butternut Squash, Roasted
• 1/2 cups Milk
• 1/2 cups Water

1. Despite the number of ingredients this bread is super easy to make.
2. First mix up the dry ingredients in a bowl.
3. In a larger bowl mix together the sugars and melted butter. Mix in each egg one at a time, followed by the vanilla.
4. Stir in the 2 cups of mashed butternut squash.
5. Stir in dry ingredients slowly until fully incorporated. Add milk and water as needed to moisten the bread dough - I usually need them.
6. Bake at 375u0b0 in loaf pan or muffin tin whichever is your preference. My husband prefers the loaf pan.
7. Makes 2 loaves
8. ** For the Butternut Squash
9. Take a whole butternut squash and divide it in 2. Scrape out the seeds.
10. Put butter, brown sugar (or white sugar) in the cavities and on the squash. Roast at 450u0b0 until soft. Scrape out the soft squash from the skin and allow to cool. I usually end up with 2 cups of squash; I buy a large squash for this recipe

flour, baking soda, baking powder, salt, cloves, ginger, nutmeg, cinnamon, sugar, brown sugar, butter, eggs, vanilla, butternut, milk, water

Taken from tastykitchen.com/recipes/breads/butternut-squash-bread/ (may not work)