Butternut Squash Bread

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This recipe was originally designed to be made from either squash or pumpkin, after a few pour reviews, i discovered canned pumpkin to be too heavy, so i'm omitting the substitution of pumpkin puree. I make this bread every year and hope others with buttenut in their garden will give it a try.

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Steps

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Preheat oven to 350f.

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Place flour , soda , salt , spices and dry pudding mix in bowl.

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Beat eggs well in another bowl , add oil , sugar , squash and vanilla to beaten eggs.

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Combine squash mixture with flour mixture by hand.

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Mix until just moist.

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Stir in chopped nuts.

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Pour into greased large loaf pan.

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Bake at 350f for 1 hour or till knife comes out clean.

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Ingredients

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flour, baking soda, salt, pumpkin pie spice, instant pudding mix, eggs, sugar, oil, butternut squash, vanilla, pecans