Pumpkin is a squash – did you know? I don’t love pumpkin, but I adore Butternut Squash. So when I make Pumpkin Bread, I use my beloved homegrown Butternut squash instead. My recipe is below.
This is an alternative to my mom's pumpkin bread recipe. My mom makes THE most delicious pumpkin bread, but this comes in a close second.
Preheat oven to 350 degrees Fahrenheit.
Mix sugar and oil in a large mixing bowl. Add eggs and squash and mix well with the oil and sugar. Stir in the remaining ingredients.
Pour the batter into 2 buttered (and floured, if you prefer) loaf pans. Bake for an hour at 350 degrees, or until a toothpick inserted into the top of the loaves comes out clean.
You may add chopped walnuts or pecans, and /or chocolate chips to the batter. I'd suggest 1/2 a cup of each.
This bread freezes well.