Butternut Raisin Bread

• 3 1/2 c. unbleached flour
• 1 c. raisins
• 2 c. sugar
• 1 1/2 c. cooked, mashed butternut squash
• 1 1/2 tsp. ground nutmeg
• 1 tsp. ground mace
• 2 tsp. soda
• 1 c. vegetable oil
• 4 eggs
• 1/2 c. honey
• 1 c. water
• 1 1/2 tsp. ground cinnamon
• 1 1/2 tsp. salt

1. Combine flour, soda and raisins.
2. Stir well and set aside. Combine oil, sugar and eggs; beat well.
3. Stir in squash, honey, water, spices and salt.
4. Add flour mixture.
5. Stir just until the ingredients are moistened.
6. Pour batter into 3 greased 9 x 5-inch loaf pans.
7. Bake at 350u0b0 for 1 hour.
8. Cool.
9. Makes 3 loaves. Batter may be baked in 3 greased 1 pound coffee cans.
10. Bake at 350u0b0 for 1 hour and 20 minutes.

flour, raisins, sugar, ground nutmeg, ground mace, soda, vegetable oil, eggs, honey, water, ground cinnamon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=306286 (may not work)