Hubbard, Butternut or Acorn Squash Pecan Bread

  • 1-1/2 c. cooked, mashed winter squash
  • 2/3 c. butter
  • 1 2/3 c. sugar
  • 4 eggs
  • 2/3 c. milk
  • 3 1/2 c. all purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 3 tsp. salt
  • 1 tsp. ea. ground coriander, ground cloves, ground cinnamon
  • 1 1/2 c. chopped pecans

Yield 2 loaves. Puree cooked squash in blender or food processor or press through sieve. Cream butter and sugar until blended. Beat in eggs until fluffy. Add squash and milk. Stir until blended. Mix flour, baking powder, soda, salt, coriander, cloves and cinnamon. Add to squash mixture and stir until blended. Stir in pecans. Pour into 2 greased 8 1/2" x 4 1/2" loaf pans. Bake at 350 degrees for 1 hour to 1 hour 15 minutes or until a wooden skewer inserted in the center comes out clean. Cool.