Squash Bread

I love squash.  Butternut, pumpkin or any pumpkin like squash.  I make sauces for pasta, pancakes, soups...just about anything from it.

So, once again using one of my grandmother's recipes as inspiration, here is my lower in sugar, higher in squash recipe.  This recipe is better if made a day or two in advance.

Ingredients

• 3 1/2 cups flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 tsp each cinnamon and nutmeg
• 3 cups cooked squash (pumpkin, butternut, kuri, etc)
• 1 1/2 cups light brown sugar, firmly packed
• 1 cup vegetable oil
• 3/4 cup cold milk
• 4 eggs, lightly beaten

Directions

• Preheat oven to 350
• Grease two loaf pans
• In a medium bowl, mix first four ingredients and set aside.
• In large bowl, mix squash and sugar til sugar is mostly dissolved. Add in oil, milk, and eggs.
• Add in dry ingredients and mix til smooth.
• Pour into greased loaf pans and bake 45 to 60 mins.
• Cool 10 mins in pans, then wrap in aluminum foil while warm and refrigerate 24 hours.