Autumn Butternut Squash Bread

• 2 cups all purpose flour
• 1 13 cups whole wheat flour
• 12 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg, freshly grated
• 23 cup shortening or 23 cup butter
• 2 cups sugar
• 2 teaspoons pure vanilla extract
• 4 eggs
• 2 cups butternut squash, roasted and mashed
• 23 cup apple cider
• 23 cup walnuts, chopped

1. Preheat oven to 350 degrees and grease 2 large loaf pans.
2. Whisk dry ingredients together.
3. In separate bowl, cream shortening, sugar and vanilla.
4. Add eggs one at a time until smooth.
5. Mix in squash and apple cider.
6. Incorporate dry ingredients slowly, mixing until smooth.
7. Add nuts and mix.
8. Fill pans and bake in oven for 45-60 minutes.

flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, shortening, sugar, vanilla, eggs, butternut squash, apple cider, walnuts

Taken from www.food.com/recipe/autumn-butternut-squash-bread-445328 (may not work)