Moist Butternut Squash Walnut & Raisin Loaf

Name: Moist Butternut Squash Walnut & Raisin Loaf
Total time: 75 min
Yield: 20 servings
Ingredients: 2 ¾ cups white sugar; ⅔ cup shortening; 2 cups pureed cooked butternut squash; 4 eggs; ⅔ cup water; 3 ⅓ cups all-purpose flour; 2 tsp baking soda; 2 tsp baking powder; 1 ½ tsp salt; 1 tsp ground cinnamon; 1 tsp ground cloves; ⅔ cup chopped walnuts; ⅔ cup raisins

Indulge in this scrumptious, moist bread infused with butternut squash, cinnamon, and cloves. Juicy walnuts and plump raisins elevate each bite to new heights.

Recipe Info

Prep Time

75 min

Difficulty

Easy

Servings

20 servings

Nutrition

calories254calories

carbohydrates45g

fat8g

protein3g

Dessert American

Ingredients

2 ¾ cups white sugar

⅔ cup shortening

2 cups pureed cooked butternut squash

4 eggs

⅔ cup water

3 ⅓ cups all-purpose flour

2 tsp baking soda

2 tsp baking powder

1 ½ tsp salt

1 tsp ground cinnamon

1 tsp ground cloves

⅔ cup chopped walnuts

⅔ cup raisins

Directions

Preheat the oven to 350°F (175°C). Grease two 9x5-inch loaf pans.

In a large bowl, beat together the sugar and shortening until fluffy. Stir in butternut squash, eggs, and water.

In another bowl, mix flour, baking soda, baking powder, salt, cinnamon, and ground cloves. Combine this dry mixture with the wet ingredients. Fold in walnuts and raisins until evenly distributed.

Pour batter into prepared loaf pans. Bake for about 1 hour or until a toothpick inserted in the center comes out clean.

Let the loaves cool slightly in the pans before transferring them to a wire rack to cool completely.