Squash Apple Nut Bread

from Joy of Gardening Cookbook by Janet Ballantyne

Fresh or frozen puree can be used in this delicious quick bread.

Ingredients

1 ¼ c. vegetable oil
1 c. brown sugar
¾ c. white sugar
4 eggs
1 ¾ c. winter squash puree
1 c. all-purpose unbleached flour
1 c. whole wheat flour
2 tsp. baking soda
1 tsp. cinnamon
½ tsp. ground cloves
½ tsp. nutmeg
½ tsp. salt
1 ¾ c. peeled and diced apples
¾ c. chopped walnuts
½ c. raisins

Directions

1. Preheat oven to 350 degrees. Grease and flour 2 9-inch loaf pans.
   
2. Cream together the vegetable oil, sugars and eggs. Add the squash puree and mix until smooth.
   
3. Sift together the flours, baking soda, spices and salt. Add the dry ingredients to the wet ingredients and mix until smooth. Mix in the apples, walnuts and raisins.
   
4. Divide the batter between the pans. Bake for 50 minutes. Cool the loaves for 10 minutes in the pans. Then turn out onto cooling racks and cool completely before slicing.

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