http://www.cooks.com/rec/view/0,194,153172-253205,00.html
3 c. white sugar
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger (opt.)
1 c. oil
1 c. water
3 1/2 c. flour
2 c. pumpkin or 2 c. butternut squash, cooked & cooled
4 eggs or cholesterol free Egg Beaters
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger (opt.)
1 c. oil
1 c. water
3 1/2 c. flour
2 c. pumpkin or 2 c. butternut squash, cooked & cooled
4 eggs or cholesterol free Egg Beaters
Combine dry ingredients. Add water, oil and pumpkin or squash. Pour 1/2 full into 3 greased and floured 9"x5" loaf pans.
Bake at 325 degrees for 1 hour and 15 minutes or when toothpick inserted in middle comes out clean.
To can butternut squash. Peel and cut butternut squash into 1" pieces. Cook over medium heat with 1/2 cup water until soft. Strain and mash. Freeze in bags or use.
