Butternut Squash Bread

I make a lot of this to freeze for the winter. It’s great for dessert or for breakfast! ~Rachel

3 1/2 cups cooked (either peeled and steamed or baked), mashed butternut squash

Beat together:
6 eggs
1 cup canola oil
1 cup white sugar
1 cup brown sugar
1 Tablespoon Vanilla

Stir together:
2 cups whole wheat flour
3 cups unbleached white flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
2 teaspoons salt
1 tablespoon Cinnamon
1 teaspoon cloves
1 teaspoon allspice

Add flour mixture and squash alternately to egg mixture, stirring with each addition. Grease and flour two loaf pans, fill each about half full with batter.

Bake at 350 degrees for 50-60 minutes, test with a fork to tell if it’s done. Cool for 5 minutes in pan, then flip out onto a cooling rack.

Makes 2 big or 4 small loaves