Ingredients
20
20 servings
- •2.6666667461395 cups white sugar
- •0.66666668653488 cup shortening
- •2 cups pureed cooked butternut squash
- •4 eggs
- •0.66666668653488 cup water
- •3.3333332538605 cups all-purpose flour
- •2 teaspoons baking soda
- •2 teaspoons baking powder
- •1.5 teaspoons salt
- •1 teaspoon ground cinnamon
- •1 teaspoon ground cloves
- •0.66666668653488 cup chopped walnuts
- •0.66666668653488 cup raisins
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Beat sugar and butter together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
- Mix flour, baking soda, baking powder, salt, cinnamon, and ground cloves in another bowl; stir into sugar mixture. Add walnuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans briefly before removing to cool completely on a wire rack.
Nutritional Facts
Per 20 servings
- Calories: 254
- Carbohydrate: 45g
- Fat: 8g
- Fiber: 1g
- Protein: 3g
- Sugar: 27g
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